BasenKa Puda is a tasty dish for breakfast or a light lunch. This recipe is quick to prepare and can be served many different ways. In my house this is a favorite dish for breakfast, folded with cheese.
Makes 5 pudas.
- 1 cup besan (gram flour) (available in Indian grocery stores)
- 1/4 cup rice flour (optional)
- 1 teaspoon salt
- 3/4 cup water
- 1/2 teaspoon cumin seeds (jeera)
- 1 teaspoon chopped green chilies
- 1 cup shredded zucchini (Italian squash)
- 1 tablespoon chopped cilantro (green coriander)
- About 6 tablespoons of oil to cook
- Shred the zucchini with the skin and keep aside.
- Mix all the dry ingredients together: besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, the
consistency of pancake batter or Dosa batter. Add the green chilies, cilantro, and zucchini. Mix well.
- Use a non-stick skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
- Pour about 1/2 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7″ in diameter.
- When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the puda using a flat spatula.
- Press the puda lightly all around with the spatula to make the puda cook evenly. Turn the puda three to four time, until crisp and brown on both sides.
- Repeat for the remaining pudas.
Spread the batter quickly, or it will begin to dry and will be difficult to spread.
- You can serve the puda with yogurt, chutney, spicy pickles, or ketchup.
- Pudas can also be served as quesadillas. Fold the pudda with shredded cheddar cheese, sliced tomatoes, or roasted vegetables.
- Zucchini can be replaced with finely chopped spinach, shredded potatoes, or finely shredded cabbage.
- If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.
- Cilantro can be replaced with ground coriander powder.