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Monday, August 31, 2009

Pudla


Pudla or vegetable pancakes can be made in a variety of ways.  Here's our latest combination:

INGREDIENTS:
1 1/2 c besan (I use freshly ground chana dahl)
1/2 c whole wheat flour or atta
a handful of cilantro or parsley, chopped
1-2 cups of finally chopped vegetables such as celery, carrot, bell pepper, tomato, corn...what's available
2-3 t fresh ginger root, finely chopped
1 t ground roasted cumin
1/2 t coriander powder
1/4 t ground black pepper
a pinch of hing
1/2 t turmeric (optional)
1 1/2 t salt or as desired
warm water
ghee for frying

DIRECTIONS:
1. Mix flours and all the condiments together.
2. Add enough warm water and stir to make a smooth batter, not too thick nor thin.
3. Add the vegetables and cilantro. Let mixture sit at least half an hour in a warm place
3. Heat a skillet with 1 T ghee until (lightly) smoking hot. Pour on 1/2 cup batter. Smooth it out as flat and thin as possible. Some vegie pieces may poke out a bit.

4. Let fry on medium heat fairly dry on top. Turn the pancake over.
5. On lowered heat, let it fry on the other side until lighty browned and not gooey.
6. Transfer to a plate and cover with a cotton towel until all pudlas are finished.

Offer to Krishna with guacamole; a bowl of salad or yogurt;  a slice of lemon or a dollop of sour cream! Makes a good breakfast, brunch or snack.

VARIATION: Experiment with different vegetables like zucchini and cauliflower. Try a generous scoop of yogurt or yogurt whey with the water. Also I am now making these pancakes small enough to fit three in the skillet. Easier to handle and eat.