Follow these steps for perfect results
Gram flour (besan)
sifted
Tomatoes
very finely chopped
Green Chilli
finely chopped
Turmeric powder (Haldi)
Red Chilli powder
Asafoetida (hing)
Amchur (Dry Mango Powder)
Salt
Water
Sunflower Oil
Jaggery
grated
Whole Wheat Flour
sifted
Water
Sunflower Oil
Roasted tomato pasta sauce
Green Chutney (Coriander & Mint)
Coriander (Dhania) Leaves
chopped
Prepare Khatta Pudla (sour pancake) and Meetha Pudla (sweet pancake) separately.
To make Khatta Pudla: Combine gram flour, finely chopped tomatoes, green chillies, turmeric powder, red chilli powder, asafoetida, salt, and water in a mixing bowl.
Mix well and set aside for 10 minutes.
Heat a non-stick tawa (griddle) on medium flame and lightly grease with oil.
Pour 1/4th portion of the Khatta Pudla mixture onto the tawa and spread evenly to make a thin pancake.
Sprinkle with chopped coriander leaves.
Cook on both sides until golden brown.
Repeat with the remaining Khatta Pudla batter.
To make Meetha Pudla: Soak jaggery in water until it melts properly.
Add whole wheat flour and mix well using a whisk to avoid lumps.
Heat a non-stick tawa and grease lightly with oil on medium flame.
Pour 1/4th portion of the Meetha Pudla mixture onto the tawa and spread evenly to make a thin pancake.
Cook on both sides until golden brown.
Repeat with the remaining Meetha Pudla batter.
To serve: Place one Khatta Pudla.
Apply tomato ketchup and green chutney.
Sprinkle with coriander leaves.
Place a Meetha Pudla on top.
Cut into pieces or serve whole.
Serve as an evening snack with masala chai.
Expert advice for the best results
Adjust the amount of green chilli based on your spice preference.
Ensure the tawa is hot enough before pouring the batter for even cooking.
Resting the batter for 10 minutes helps to improve the texture of the pudla.
Everything you need to know before you start
10 mins
Batter can be prepared ahead of time and stored in the refrigerator.
Serve warm, layered with chutneys and garnished with coriander leaves.
Serve with masala chai.
Serve with yogurt.
Serve as a snack or light meal.
Complements the sweet and savory flavors.
Discover the story behind this recipe
A popular Gujarati snack often made during festivals and celebrations.
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