Pudla and Crispy Battered Onion Rings | Two Recipes using Chickpea Flour

Celebrating Chickpea Flour

Onion Rings and Pudla

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.

Make these two quick recipes in no time at all. They make a lovely sunny breakfast on the terrace – Pudla, Crispy Battered Onion Rings, Lentils, Tomatoes, Curd (yoghurt) and deep fried yoghurt dried chillies. Finish it off with a nice crispy, slightly sour apple.

Pudla is also called Cheela, Puda or Pooda, and there are versions from many parts of India. They are a fairly relaxed form of Dosa.

You might also like to try Pudla with Green Coriander, Chickpea Flour Pudla, or Chickpea Flour “Cakes” with Tomato Salsa. All Pudla recipes are here. Or browse our Indian Recipes here and here. Be inspired by our Spring recipes here and here.

Onion Rings and Pudla

Besan ke Pude | Puda | Pooda | Pudla | Dosa

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

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.

Enjoy!

 


 

Author: 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.

29 thoughts on “Pudla and Crispy Battered Onion Rings | Two Recipes using Chickpea Flour”

  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!:)

    Like

  2. 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.

    Like

  3. 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

    Like

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s