Methi Ni Bhaji Na Puda / Pudla

 

In the blink of an eye, we are onto another edition of blogging marathon and I am here this week with some flat breads / pancakes. The first one in the series is going to be these puda / pudla. Methi ni bhaji na puda or the fenugreek greens pancakes fall under 'no grinding and no fermenting' kind. They are instant version and can be prepared on the spot making them ideal for quick fix meals. These are packed with nutrition and taste good along with a chutney or a spicy pickle on the side. We enjoyed them piping hot with chutney.

These are one of the Indian pancakes I cooked keeping last month's mega marathon in mind but didn't get to post it as I was unsure of their origin. I came across these on a Gujarati TV show when I was exploring pancakes from the non-south Indian states. The recipe was based on a combination of  flours and fenugreek greens and it was called a puda. Puda / Pudla aka the chickpea flour based pancakes are common through out the Indian region and a mixed flour version pancakes seemed like a creative cook's imagination than being a traditional Gujarati version. Whether Gujarati or not, I made them anyway on a weekend and even the husband who goes usually grumpy seeing besan dosas ate them without complaining.
 
However I thought of confirming their authenticity and emailed Vaishali as she lives in Gujarat. She promptly checked with her Gujarati friends and came back to me to confirm that pudla are indeed made in Gujarat and the recipe is based on chickpea flour. She of course already knew that but she wanted to be sure. She was also kind enough to add that the addition of other flours and fenugreek greens is indeed giving a twist to the traditional version and I can go ahead with this puda recipe. Thanks a ton Vaishali, for the help.

Ingredients:
1/2 cup chickpea flour / Besan
1/4 cup wheat flour
3 tbsp. rice flour
2 tbsp. semolina
1/8 tsp. turmeric powder
1 tsp. grated ginger / ginger paste
1 tsp. green chillie paste / finely minced green chillies
1 cup tightly packed, roughly chopped methi leaves/ fenugreek greens
Salt to taste
1/4 cup yogurt
1 cup water
Oil to make dosas

Method:
* Combine all the ingredients except oil in a mixing bowl and make a batter of medium consistency.  

* Heat a griddle and pour a ladleful of batter at the center. Spread lightly with the back of the ladle. Pour 1/4 tsp. oil around the edges and cook on medium flame until it turns golden brown.
* Flip and cook the other side as well, about 45 seconds. Remove the puda with a spatula.
* Repeat the process with the remaining batter.
* They taste good when served piping hot with chutney on the side.
 
These go to blogging marathon #57 and check here to find out what other marathoners are cooking today.

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