Friday, September 11, 2009

Puda/Uttapum/Chile/Savory Pancakes

Here is a quick and easy recipe for my take on a traditional Indian savory pancake (called many different things depending on what part of India you are from). In Gujarat, these are made with besan (chickpea flour), in Northern India with sooji (semolina) and in South India with a rice/lentil flour. My take is to use Cream of Wheat or Malt O'Meal. Either works and makes a nutritious pancake that is filling and has many veggies. This was done in part to increase the amount of veggies my son ate. The batter below can be made thick or thin, depending on what thickness you want the pancakes to be. Thick batter, makes thicker pancakes and will make less of them. You can vary the flour used from besan, rice flour, bajra or do a combination. Either way, it comes out delicious.

  • 1/4 cup Cream of Wheat/Malt O'Meal
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 1 small garlic clove, finely chopped
  • 1 small handful baby spinach leaves, finely chopped
  • 1/4 cup (or less) finely chopped onion
  • 1/2 small tomatoe finely chopped
  • 2 tablespoons plain yogurt
  • chili powder (to taste, optional)
  • water as needed


  1. Mix all of the above ingredients in a bowl throughly.
  2. Heat a non-stick pan on medium heat. Add a dollop of oil or spray with nonstick spray. Add a small amount of the batter and cook. When the top begins to dry out, flip and cook on the other side. Serve warm.

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