Besan Puda (Savory Pancake) with Spring Onions

Besan Puda is a perfect quick and easy to make item. This with the combination of with Spring Onions which provide the color, the crunch and the subtle flavor is a match made in heaven. Besan (aka Chickpea flour) is known to provide warmth to the body which is perfect for rainy or colder days. The Rice Flour in the recipe gives the Puda a great crispy texture and makes sure the Puda does not get soggy or limp. The Semolina is such a great addition that helps in making it easy to digest. Throw it together and make little Pudas and serve them as cute little appetizers or make bigger ones and have them as a meal. This Savory Pancake is a favorite as a brunch in our homes.

Prep Time: 5 min
Cook Time: 15 min
Serves: 2

Ingredients:

Besan (Chickpea Flour) – 1 cup
Sooji (Semolina) – 2 tbsp
Rice Flour – 1 tbsp
Turmeric Powder – 1/4 tsp
Salt – 1 tsp
Ajwain (Carom Seeds) – 1/4 tsp
Yogurt – 1/4 cup
Water – 1 cup
Grated Ginger – 1 tsp
Cliantro – 5 sprigs, chopped
Green Chillies – to taste, finely chopped
Green Onions – 3 stalks, chopped
Baking Soda – 1/8 tsp
Oil – for pan frying

Method:

1. In a bowl, mix the following dry ingredients: Besan, Suji, Rice Flour, Turmeric, Salt & Carom Seeds.
2. Add in Yogurt and then Water, a little at a time to avaoid forming lumps.
3. Mix in Ginger, Cilantro, Green Chillies & Spring Onions.
4. Heat a skillet and drizzle some Oil for pan-frying. Allow it to get hot.
5. Add Baking Soda just before making the Pudas and mix well.
6. Spoon in some batter into the skillet and spread it to thin out the Puda and the spread the Green Onions.
7. Allow it to cook for a couple of minutes (till the color changes) and make some indents with a spoon.
8. Drizzle a little more Oil on the top and flip the Puda.
9. Allow it to cook on the other side as well.
10. Remove from the skillet once cooked on both sides.
11. Serve hot with Ketchup, Chutneys, Yogurt or Pickles.

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0 thoughts on “Besan Puda (Savory Pancake) with Spring Onions

  1. I made today and they were soo yummy. My mom always have made this but never added yogurt. it was so tasty. thank u so much

  2. Hi Hetal & Anuja,

    I have tried your Besan Pudas and they are superb. Just didn’t get a chance to compliment it! πŸ™‚ I have them for breakfast usually and their quick and really yummy!

    Thank you for the recipe!

  3. Hello Hetal ji and Anuja ji,

    I just wanted to say you two are doing an awesome job. You probably do not realize how many well wishes you get everyday. I have learned (and will continue learning) such minute details from you that now I can confidently say “yes I can cook :)”. I did not like making pudas before because I felt they used to be too thick. I learned from your video how to make them thin!

    You have totally changed my and my family’s life!!
    God bless you and your family.

    Thank you for all the selfless work !!

    1. Hi Newbee,

      Thanks you so much for taking the time to write to us and for your kind words. We are so happy that you are finding SMTC useful.

  4. Hi,
    I just discovered your website and love your recipes. I AMA novice cook, so am excited to be able to follow good recipes. What can I substitute for the rice flour as you had mentioned it makes the puda crunchy?
    Thanks

  5. I found the video before I’d found your blog, but I’m hoping to learn many things from you. I made this tonight for a light meal and they were fantastic, much easier on the roof of my mouth than the hot chili version I’ve had before (I just left them out here). I used cumin seed for carom, not sure if that is the same but still tasty, and buttermilk intead of yogurt because that’s what I had!

    1. Hi Jenny,

      Carom Seeds have a unique flavor that is not easily replicated, however, if you don’t have them, cumin seeds will also add great flavor. Buttermilk is a great substitute for yogurt. Glad you enjoyed them.

  6. Hi,

    I was about to try my Mom’s traditional recipe in which she uses only Besan…But when I saw this recipe,I was curious to try it..I didnt had green onion,Rice flour,Ginger,Green chilli….I added Besan,Semolina and grated potato with curd and spices(salt and turmeric(as you mentioned)…It turned out great..I got so many compliments from my dear husband…Thanks a lot!!!!!!!!!!!!!!!!!!!

  7. Just 20 min before my kids came back from school,I came across this receipe,it took me few min to keep the things ready, and few more min to make this excellent,yummy,easy stomach filling PUDA,my kids loved it.

    Thanks a lot!!!

  8. I STAY IN DUBAI.I LEARN COOKING ALL BCOZ OF U.PL KEEP THE GD WORK.GRT RECEIPE I WILL TRY IT FOR SURE. PL LET ME KNOW CAN I USE WHEAT FLOUR INSTEAD OF RICE FLOUR.

    THANKS.
    PL REPLY.

  9. I TAY IN DUBAI.I LEARN COOKING ALL BCOZ OF U.PL KEEP THE GD WORK.GRT RECEIPE I WILL TRY IT FOR SURE. PL LET ME KNOW CAN I USE WHEAT FLOUR INSTEAD OF RICE FLOUR.

    THANKS.
    PL REPLY.

  10. Nice twist – adding the scallions instead of the regular/red onions. Thats why, ever since I chanced upon your website, I look you up before I make even a mundane dish. Bcos I know you ll know how to spruce it up or make it easier πŸ™‚ Great job ladies!
    For the same reason, i hv a request – could you post how you go about making the humble curd rice ?
    Thanks in advance!!

  11. Hello Hetal & Anuja,

    Thank you very much for providing this excellent recipe for Besan Puda, I have been looking for a good one for a long time. However, my attempt at making these at home didn’t turn out so well. I heated the pan on medium heat (I used a dosa tava) and when I tried to spread the batter like you showed in the video it seemed to clump up and the puda would break if I tried to spread it. I tried reducing the heat and the problem was slightly better, but the batter would still clump and I would get very thick pudas. Do you know what I should do to fix this problem?

    Thank you

    1. Hi Rohan,
      Sorry about the delayed response!
      The batter is not of the pouring consistency and nor is it smooth like dosa. You do need to help it spread a little because of the spring onions in the batter.
      Try making it in a non-stick skillet and maybe you tawa was too hot.Hope that helps.

  12. hi Hetal & Anuja!
    you guyz are simply great.. my mom goes india on and off and I dont need to worry about food because I rely on you all the time. You make my life so easy Thankz!

  13. Hi Anuja & Hetal, Thanks for your recipes.. A quick tip.. To eliminate lumps in besan easily, use cold water…it works like a charm..:-))

  14. Made this for lunch with Haudva flour, cabbage and onion. Very good. But, it did take me a while to get used to cooking them. I tried turning them too soon and they hadn’t released from the pan yet. Still tasted good, and the last few were beautiful.

    Surprisingly filling dish. I tell all my friends and family about your sight. It is the best way to learn indian cooking that is healthy and quick! But they raid my curry leaf plant whenever they come over!

  15. Soumya’s posting says Kala Channa Besan flour ?? Is this right, never seen one of its kind in any Indian shop,what else can you make out of this flour?

  16. Hi Hetal/Anuja,

    Thanks for posting this recipe.. Wanted to make this for sooo long!!
    I have one question though – Can I use Kala Chana Besan for this?? Would it be the same?

  17. Wow, hub is over the moon with pudas, I managed to get them just like yours. Really nice, am going to try with extra fine cut red pepper instead to make it look pretty, what do you say??

  18. Hi Anuja and Hetal,
    This looks like a wonderful recipe. I hope to try it soon for breakfast or brunch. Oh by the way, I love the new intro to your show. I noticed it a few weeks back on one of your other videos as well. It looks very, very professional. I hope you will keep it. Thanks for posting this great recipe!

  19. I made this yesterday as a light dinner and it was good. When I tasted the batter, everything seemed perfect but when I ate it after it was done, it lacked little bit of salt and green chili. So just be mindful of it and add a little bit more than what seems right.

    Since Diwali is near, I hope you guys will be showing some festive Indian recipes we can enjoy over the holidays.

    Thanks.

  20. Hi Guys,

    Requesting METHIPAAK recipe PLEEEEASE!

    Thanks you so much for all your effort to bring us these wonderful recipes.

    you both look so good in sari, please wear them often, so you can inspire me to wear them. πŸ™‚

    Thanks,
    Rani

  21. hi hetal/anuja
    i just made it—-it was toooooooooo yummmmmmmmmmmmmmmmmmmmmmmy—-but did’nt have green onions:-( wat else can we add other than green onions—plz reply—thanks again

  22. hi auja & hetal
    both of u look beautiful. i want to say hetal your shirt is very nice. this is very nice recipe for a breakfast. i love it. you explain entire procedure for making recipes which is fantastic and which helps a lot in making it successful.

  23. I am REALLY happy to get this recipe, I have been wanting to make them for such a long time, but didn’t have a clue. Besides ladies you do great justice to cooking by being so DARN CLEAN , a huge thank you to both of you.Fantastic. Good luck & hope for many many more good recipes

  24. Hi Hetal/Anuja,

    I tried this PANCAKE,come out EXCELLENT!!
    My husband loved it!!

    I have a question…i posted couple of questions under JALEBI..but u didnt reply me..may be u guys r busy..but u replied after my questions comments(another person comments)…hope u guys reply to my questions..

    Thanks You!!

    my questions previously asked:Hi Hetal/Ahuja..

    I have looking for some desserts i came thorugh your wbsite,its really really wonderfully,right measurements,best tipsÒ€¦.

    iÒ€ℒm thinking to try JALEBI,i have couple of questions in
    this receipe..
    1> which kind of yeast do i need to use? (i saw yeast in some american stores in bulk where we can find per LBS)
    2> corn starch=corn flour? r both different?

    Please clarify meÒ€¦
    Thank You!!

    1. Hi Sudha,

      So sorry we missed your question. We used Rapid Rise yeast so that we could add it directly into the batter however regular yeast (like the one you have available in bulk) can be used. You just have to proof it first in the warm water until it gets foamy before adding it to the flour. Yes, corn starch and corn flour are the same. It is the white powder, not the flour made from corn.

  25. Hi,
    Cool recipe. Was wondering if I can make the batter in advance. If yes for how many days Can I refrigerate them?

    Thank you for your time & response in advance,
    Jayashree

    1. Hi Jayashree,

      Yes, you can make it in advance (at least 2 days) but do not add the baking soda until you are ready to cook the puda.

  26. Hi Girls!

    Another great receipe! Keep them coming!
    One question though – Can I use roasted sooji? (that’s all I have in stock currently!)

  27. Hi Hetal and Anuja,

    Question: Can we skip “rice flour” completely in this receipe? Never saw yogurt before in any Puda receipe. What does yogurt do in this receipe?

    Please answer… want to make it soon…Thank You,

    -Bani

  28. Hi,
    You Gals always rock!
    Great recipe. I was thinking what to do with Chickpea Flour and sooner I came to know about this recipe. I can’t see the video but in picture the dish seems to be very yummy.
    I am new to kitchen so pardon me if I am somewhere wrong in my questioning. Is it possible if I can replace rice flour with corn flour? Because as much as I know that corn flour is also used to make the things crispy and even here is the same purpose. Actually, I do not have rice flour but have corn flour.

    1. Hi Saachi,

      hmmm….yes, corn flour is used to make things crispy but honestly we have not tried it in this recipe. Maybe you can try a small batch and let us know if it works :).

  29. Thanks Guys,

    You always make my day with these fantastic recipes. Since you guys mentioned winter, it made me think of Methipaak, is it possible for you to put up recipe for it…please. :))

    Thanks so much you guys.
    Rani

  30. My grandma used to make this all the time! Brings back memories. However, not a huge fan of the new intro. Takes up time. What I like the most about these is that they’re short. Get’s right to the point!

    Thanks!

    1. Just add equal amount of rice-flour, or maybe very little (1/2 tsp) potato starch and or potato flour. I have made gram-flour pancakes without any samolina for years. Gram flour makes a sticky batter and needs something to fluff it up else gets very dense. So just adding a pinch of extra soda-bi-carb may also work. Just a few suggestions.

  31. Hi Hetal and Anuja

    Just opened the site to check out what to cook for dinner and wow .. here it is … am going to make this tonight … Thanks so much … tension eased … and so easy and fast … such a huge relief .. bye .. let me keep the batter ready … πŸ™‚

    1. Ok .. I just had this for dinner ….. yummmmmmy ….
      Thanks so much girls … Just one small problem … can’t stop eating .. πŸ™‚

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