Egg Pudla
A quick and savory Indian pancake made with eggs and chickpea flour, packed with veggies and spices. This protein-rich breakfast or snack is a street-food favorite, ready in under 20 minutes.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a large mixing bowl, sift the besan (chickpea flour). Add turmeric powder, red chili powder, garam masala, ajwain (if using), and salt. Whisk the dry ingredients together to combine evenly.
- c.Crack the eggs into the bowl and add the ginger-garlic paste. Whisk well to form a thick, lump-free paste.
- d.Gradually add water while continuously whisking to achieve a smooth, pourable batter with a consistency similar to that of pancakes. Be careful not to make it too thin.
- e.Stir in the finely chopped onion, deseeded tomato, green chili, and coriander leaves until well incorporated.
- 2
Step 2
- a.Rest the Batter
- b.Cover the bowl and let the batter rest for 5-10 minutes. This allows the besan to hydrate fully, resulting in a softer and more flavorful pudla.
- 3
Step 3
- a.Cook the Pudla
- b.Heat a non-stick tawa or skillet over medium heat. Once hot, add 1 teaspoon of oil and spread it evenly across the surface.
- c.Pour a ladleful of batter (about ½ cup) onto the center of the tawa and gently spread it with the back of the ladle into a 5-6 inch circle. Do not make it too thick.
- d.Cook for 2-3 minutes on medium heat, or until the top surface looks set and the edges start to lift from the pan. The bottom should be golden brown.
- e.Carefully flip the pudla using a spatula and cook the other side for another 1-2 minutes until it's cooked through and has golden-brown spots.
- 4
Step 4
- a.Serve
- b.Remove the pudla from the pan and place it on a serving plate.
- c.Repeat the cooking process with the remaining batter, adding 1 teaspoon of oil for each pudla.
- d.Serve the Egg Pudla hot with green chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the batter thoroughly to ensure there are no lumps of besan for a smooth texture.
- 2Deseeding the tomatoes is crucial to prevent the batter from becoming too watery.
- 3Cook on a steady medium heat. High heat will brown the outside quickly, leaving the inside raw, while low heat can make it dry.
- 4For a crispier pudla, you can add 1 tablespoon of rice flour or fine semolina (sooji) to the batter.
- 5Use a non-stick pan for the best results, as it prevents the pudla from sticking and requires less oil.
- 6Serve immediately after cooking to enjoy the best fluffy and soft texture.
Adapt it for your goals.
Veggie-Loaded
Add other finely chopped vegetables like bell peppers (capsicum), grated carrots, or spinach to the batter for extra nutrition and color.
Cheese PudlaCheese Pudla
Sprinkle some grated cheese (like cheddar or Amul) on top of the pudla after flipping it once. Cook until the cheese melts for a gooey, delicious twist.
Vegan VersionVegan Version
To make a classic Besan Chilla, omit the eggs and increase the besan to 1.5 cups. Add a pinch of baking soda for fluffiness and adjust the water to get the right consistency.
Why this is on our healthy list.
High in Protein
Eggs and chickpea flour (besan) provide a significant amount of protein, essential for muscle repair, growth, and keeping you full for longer.
Rich in Fiber
Besan and the added vegetables are good sources of dietary fiber, which aids digestion, promotes gut health, and helps in managing blood sugar levels.
Packed with Nutrients
This dish contains a variety of vitamins and minerals from eggs (Vitamin D, B12), besan (iron, folate), and fresh vegetables.
Sustained Energy Release
The combination of complex carbohydrates from besan and protein from eggs provides sustained energy without a sharp spike in blood sugar, making it an excellent breakfast or lunch option.
Frequently asked questions
One Egg Pudla contains approximately 225-240 calories, making it a substantial and balanced option for a meal.