Juwar na Pudla
A savory and nutritious Gujarati pancake made from sorghum flour and grated bottle gourd. These gluten-free delights are quick to make, perfect for a healthy breakfast or a light snack.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Batter
- b.In a large mixing bowl, combine the juwar atta, grated bottle gourd, curd, grated ginger, chopped green chili, turmeric powder, asafoetida, chopped coriander leaves, and salt.
- c.Mix all the ingredients thoroughly with a whisk or spoon.
- 2
Step 2
- a.Adjust Consistency and Rest
- b.Gradually add about 3/4 cup of water while whisking continuously to form a smooth, lump-free batter.
- c.The consistency should be like a pancake batter - thick enough to pour but easily spreadable. Add more water, a tablespoon at a time, if needed.
- d.Cover the bowl and let the batter rest for 15 minutes. This allows the flour to hydrate and results in softer pudlas.
- 3
Step 3
- a.Cook the Pudla
- b.Heat a non-stick tawa or a well-seasoned cast-iron griddle over medium heat. Lightly grease it with a few drops of oil.
- c.Once hot, pour a ladleful (about 1/4 cup) of batter onto the center. Using the back of the ladle, gently spread it in a circular motion to form a pancake about 5-6 inches in diameter.
- d.Drizzle about 1/2 teaspoon of oil around the edges and a few drops on top.
- 4
Step 4
- a.Flip and Finish Cooking
- b.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.
- c.Carefully flip the pudla using a spatula and cook the other side for another 1-2 minutes until it's cooked through with golden-brown spots.
- d.Remove the pudla from the tawa and place it on a serving plate.
- 5
Step 5
- a.Serve
- b.Repeat the process with the remaining batter, greasing the tawa lightly before each pudla.
- c.Serve the Juwar na Pudla immediately while hot with green chutney, plain yogurt, or a traditional Gujarati pickle like chundo.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the tawa is well-heated before pouring the batter to prevent sticking and achieve a good texture.
- 2If the batter becomes too thick after resting, add a tablespoon or two of water to adjust the consistency.
- 3Using slightly sour curd gives the pudla a pleasant tangy flavor, characteristic of many Gujarati dishes.
- 4For a crispier pudla, spread the batter thinner and cook for a little longer on low-medium heat.
- 5Do not overcrowd the batter with too much water at once; add it gradually to achieve the perfect consistency.
Adapt it for your goals.
Vegetable-Loaded
Add 1/4 cup of finely chopped onions, grated carrots, or chopped spinach to the batter for extra nutrition and flavor.
Spiced VersionSpiced Version
Incorporate 1/2 teaspoon of ajwain (carom seeds) and 1/2 teaspoon of cumin seeds into the batter for a different aromatic profile.
Mixed Flour PudlaMixed Flour Pudla
Replace 1/4 cup of juwar atta with besan (gram flour) or ragi flour for a variation in taste, texture, and nutritional benefits.
Why this is on our healthy list.
Gluten-Free Goodness
Made from sorghum flour (juwar), these pudlas are naturally gluten-free, making them an excellent choice for individuals with celiac disease or gluten sensitivity.
Rich in Dietary Fiber
Both sorghum flour and bottle gourd are high in dietary fiber, which aids digestion, promotes a feeling of fullness, and helps in managing blood sugar levels.
Heart-Healthy
This recipe is low in saturated fat and cholesterol. The fiber content also helps in managing cholesterol levels, contributing to better cardiovascular health.
Hydrating & Cooling
Bottle gourd (dudhi) has high water content, which helps in keeping the body hydrated. It is also known for its cooling properties, making this a great meal for warmer weather.
Frequently asked questions
Yes, it's very healthy. It is gluten-free, rich in fiber from sorghum and bottle gourd, and provides complex carbohydrates for sustained energy. It's also low in fat and easy to digest.