Using Chickpea Flour. Pudla and Crispy Battered Onion Rings. Two Recipes

Picnic

I have to say, chickpea flour is the best! So versatile, if I was to be marooned on a desert island, it is one of the pantry ingredients that I would take with me. From the beautiful Farinata, to a stabliser in yoghurt curry, to crispy batters and fritter-like little dosas, it brings joy into the kitchen.

Going by different names, you may recognise Chickpea Flour as Besan, or Gram Flour.

Two quick recipes today; whip them up in no time at all. We had a lovely sunny breakfast on the terrace of Pudla, Crispy Battered Onion Rings, Lentils, Tomatoes, Curd (yoghurt) and deep fried yoghurt dried chillies. We finished it off with a nice crispy, slightly sour apple.

Pudla is also called Puda or Pooda, and there are versions from many parts of India.

Onion Rings and Pudla

Besan ke Pude/Puda/Pooda/Pudla/dosa

Inspired by A recipe collected long long ago on a piece of paper
Cuisine: Indian
Prep time: 5 mins + 1 hour rest time
Cooking time: 10 mins
Serves: 4 – 6 people, depending how you use it

ingredients
1 large cup besan (chickpea flour / gram flour)
1 Tblsp rice flour
1 Tblsp Mung flour
2 tspn fine semolina flour (rava) (optional)
1 Tblspn dried fenugreek leaves (or mixed dried herbs) (optional)
3 cloves garlic, crushed
2 spring onions (aka shallots in USA)
chilli powder
1 large pinch asafoetida
0.5 tspn coriander powder

Method
Make a medium thick batter from the flours. Add the fenugreek leaves or dried herbs if using, and the sliced spring onions, garlic, fenugreek leaves or herbs, chilli powder, asafoetida and coriander powder.

Keep aside for 1 hour — this is important and the pudla will not be the same if you don’t allow the batter to sit.

Add a little ghee or vegetable oil to a medium-heated tawa or nonstick fryingpan. Pour 1 ladleful of  batter (about 1/2 – 1/3 cup) onto the tawa or pan, and tilt the pan in a circular motion to allow the batter to spread and form a medium circle.

Cook for a minute or two on one side, until nicely golden brown, and then flip and cook the other side.

Nice to serve with tomato chutney, lime pickle and a large dollop of thick yoghurt.

Yoghurt Chillies

Crispy Battered Onion Rings

Inspired by What the Hell Does a Vegan Eat Anyway?
Cuisine: British?
Prep time: 10 mins
Cooking time: 12 – 15 mins
Serves: 4 – 6 people, depending how you use it

ingredients
6 Tblspn plain flour
3 Tblsp rice flour
3 Tblspn besan/gram flour/chickpea flour
2 tspns eno or 1 tspn baking powder
1/2 tspn salt or 1 tspn Celtic Sea Salt
1 cup or more of water
1 or 2 onions, sliced into rings
Canola or peanut oil for frying

to serve
1 tsp. smoked paprika
1.5 tsp. salt

Method
Combine the flours, salt and baking powder or eno in a bowl. Gradually add water until you get a slightly thick batter consistency — not too runny.

Allow to rest for a few minutes. Test the consistency again — additional water may be needed to adjust it as water is absorbed by the flours.

In a wok or pot, heat the oil to 375F, dredge the onion ringss in the batter and carefully drop in the oil.

Cook until until golden brown (about 3-5 minutes).  Mix the salt and smoked paprika together and serve with the rings, to sprinkle over them according to taste. Or nibble a deep fried yoghurt chilli with them.

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About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.
This entry was posted in 08 Late Winter, Bread, Indian, Lentils, Grains, Rice and Nuts, Onions, Spices and Herbs, VEGETARIAN and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

29 Responses to Using Chickpea Flour. Pudla and Crispy Battered Onion Rings. Two Recipes

  1. Looks absolutely scrumptious. I had forgotten all about pudlas. My mum used to make tomato pudlas every Friday. I remember the incredible thirst that used to arise after eating these. Thanks for the reminder, I might make some this weekend! :)

  2. Ganga108 says:

    Thank you Sneh! Yes, besan has that impact if you have a lot! You must have eaten a whole stack of pudlas. Tomato pudlas sound wonderful!

  3. Anita Menon says:

    I have had pudlas during my growing up years in Gujarat. So filling and yummy. They can stay for days and are perfect during a train journey with garlic chutney.
    These pudlas took ,me back in time.. thank you.

  4. Cindy says:

    Oh, these look FABULOUS. I love chickpea flour, and find myself using a bit more often now that I have coeliac friends to cook for.

  5. Srivalli says:

    Fabulous breakfast to get up for right!..I was looking fwd to the pictures ever since you tweeted them..thanks..:)

  6. Sanjeeta kk says:

    Oh..well..I almost forgot this traditional name “Pudha’! My children call it as savory Pancakes :) Thanks for reminding, Ganga. Love those onion rings.

  7. Lucy says:

    a little bit late coming to the pudla party, but yay! you posted it!

    well, i will be trying them out this weekend at the farm, thankyou. yours will be much more (deliciously) complex..and i even have the dried fenugreek leaves. will report back. x

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  21. I eat roti often at Indian resturants but I really should try cooking with chickpea flower soon!

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