Puda (also known as Chilla in some parts of India) is a great dish that can be served as a snack, appetizer, main course or as a great week-end breakfast. The Chickpea flour in the Puda gives it some body, while the Rava keeps it light. The onions provide just the right amount of crunch and the cilantro gives color and wonderful aroma….
Semolina (Rava/Sooji) – 1 cup
Chickpea Flour (Besan) – ½ cup
Salt – to taste
Turmeric (Haldi) – ½ tsp
Onions – 1 small, finely chopped
Cilantro – 5-6 sprigs, finely chopped
Green Chili – 1 or to taste, finely chopped (optional)
Water – 2 cups, warm
Oil – to cook
1. Add Water to the Semolina, Chickpea Flour, Salt, and Turmeric.
2. Mix until all lumps are gone and let it soak for about ½ hour.
3. Add the Onions, Cilantro and Green Chilis and mix again.
4. Heat a flat Griddle (preferably non-stick) on Medium to High heat.
5. Drizzle a few drops of oil on the griddle.
6. With a flat-bottomed ladle (karchi), take some of the mixture and pour it onto the griddle. With the bottom of the ladle spread the mixture out in a circular motion. For appetizers, 3” to 4” rounds are easy to pick up and eat.
7. Let it cook for a few minutes, drizzle a few drops of oil on top and flip them over. Cook for another couple of minutes.
8. Serve hot with chutney or ketchup.
9. Makes approximately 20, 4” pudas.
1. If you are not making pudas for appetizers, make them bigger (6” to 7”).
2. If you are going to make it ahead of time for a party, heat in the oven on broil just for a couple of minutes.
3. To make it healthier, use a spray cooking oil (Pam).