Besan (Gram Flour) Puda (Dosa)
January 18th, 2007 filed under Gluten Free, Miscellaneous, Vegan
Basen puda is a great dish to serve for breakfast or a light lunch. This recipe is quick to prepare and can be served many different ways.
Makes 5 pudas.
Ingredients:
- 1 cup besan (gram flour)
- 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
Method:
- Shred the zucchini with the skin and keep aside.
- Mix the dry ingredients togather In a bowl, besan (gram flour), rice flour which helps for the crispness, salt, and cumin seeds.
- Add the water slowly to make a smooth batter batter should be consistency of pancake batter or Dosa batter.
- Next add the chopped green chilies, chopped cilantro (green coriander) and shredded zucchini. Mix well.
- Use a non-stick skillet and place on medium-high heat. To check if the skillet is ready, put a few drops of water on it. If the water sizzles right away, the skillet is ready.
- Next pour about 1/2 cup of the mixture on the skillet and spread evenly with a back of spoon. Starting from the center, spread in circular motion outwards until it is evenly spread about 7 inch circles.
- When batter start drying. Put 1 teaspoon of oil and spread over gently, using a flat spatula. Lift the puda from one side using a flat spatula (A flat spatula makes it easy to flip the puda). Flip the puda when it turns golden-brown.
- Next, press the puda lightly with the spatula all around so the puda cooks evenly. The puda should be golden brown on both sides to ensure it is crispy.
Tips:
Spresd the batter quick, otherwise batter start drying and cannot be spread.
Serving Suggestions:
- You can serve the puda with yogurt, chutney, spicy pickles, or ketchup.
- You can also fold the puda with shredded cheddar cheese, sliced tomatoes, or roasted vegetables.
Variations
- Zucchini can be replaced with finely chopped spinach, shredded potatoes, or very finely shredded cabbage.
- If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.
- If you don’t have cilantro, you may replace with ground coriander powder. If you don’t have green chilies, you may replace with red chilly powder or flakes.
Dear Auntie,
I am not familiar with doosas,anyway I did try the moong daal doosa and it turned out great.Now I want to try the BESAN DOOSA, so is it necessary to add shredded zuccini or can I substitute it with something else or just eliminate it from the recipe.
Thanks a million.
Thank you for this recipe! It was tasty, filling, crispy and good! Oh, and also fast.
[...] does not have to be combined with other flours (although it can). Try a French socca, and Indian Besan Puda, or a Sicilian [...]
hello aunty ji
I love your recipies I make them all the time and they always taste lovely
god bless you and have a long life
Hii Manjula aunty…
I have tried a lot of ur recipies… They always come out very good… This puda was excellent… I & husband had it for dinner… A wonderful recipe… The cheese version was Amazing… Thanks a lot.. U take so much effort to teach us!! Thank u so much…
Priya!
Can you design a ‘printer friendly’ feature on your website? I am excited to try some of your recipes! I am gluten intolerant, so I am ready to try some new flours. Thank you for sharing. Laureen
I tried this besan puda recipe and found it fantastic! I was looking for a quick recipe that used chick-pea flour to have a proteic breakfast (I prefer savoury to sweet) and this is great: very tasty and quick.
Thank you for all the work you are doing. Regards, Dorica (Italy).
Hello Rita, you can add pinch of it other wise fenugreek powder will give bitter taste.
Thank you so much for this recipe! I’ve been looking for a dosa recipe that uses flours and does not require a food processor and overnight fermentation. I am wondering if you ever add methi/fenugreek to this recipe? I bought the powder, thinking I’d be mixing it with the other flours, but I don’t know how much to add or if I should add it at all…
Please let me know if you think it would add or subtract to the dish!
Thanks,
Rita
Great dish..Thanks once again aunty!