Many parts of the world have pancakes, fritters, or thicker, baked “pan” cakes that are made from chickpea flour and water. In these variations, an infinite array of flavourings are added to the base – spices and herbs; thinly sliced vegetables such as onion, tomatoes, and zucchini, beans sprouts; coriander leaves to give a fresh crisp punch; basil or parsley oil is a terrific addition.
The various versions of the chickpea pancake – farinata in Italy, socca in France, pudla or cheela in India – are often found in the streets of cities and at roadside stalls in the rural areas. They are served on parchment paper or piece of banana leaf, and devoured hot on the spot.
The batter can be made several days before using, so plan ahead and use spare moments to mix the batter, ready for a quick snack or a mezze dish. Mix up a double amount, and make pancakes one day, and baked chickpea pizza a day or two later. Divine.
See below for a range of pancake recipes made from chickpea flour batter. Or browse all of our Farinata and Pudla. Alternatively, explore our other Late Autumn dishes.
Continue reading “Farinata, Socca, Pudla, Cheela – Making Chickpea Flour Pancakes”
These Pol Roti are very popular in Sri Lanka, are eaten at all meals by many, and are particularly loved for breakfast. Pol Roti pairs well with curries, and Sri Lankan sambols, pickles and chutneys. They are even delicious with butter and jam!
A tawa is perfect for cooking them, but you can use any flat pan, griddle, hot plate or BBQ.
Pol Roti can be made thin or thicker. We have made them thick here, but you can choose to roll them out to a thinner roti. Chop the onions or chilli into smaller pieces for thinner roti.
Similar recipes include Quick Roti, Roti from Goa, and Adai.
Our Roti recipes are here or explore other Indian/Sir Lankan breads. Have a look at other Sri Lankan recipes, or browse our Indian dishes. Or simply check out our easy Early Summer recipes.
Continue reading “Pol Roti | Coconut Roti | Sri Lankan Flatbread”
If Focaccia is half way between pizza and bread, then Schiacciata is half way between Focaccia and Pizza. It is flat and usually infused beautifully with olive oil.
Originally cooked in the ashes of the hearth, schiacciata, meaning squashed, is flat and 2 – 3 cm thick (but can be thinner). Variations of the bread are made throughout Italy. In Tuscany, it is simply brushed with olive oil and sprinkled with salt. Herbs such as rosemary can be added. A sweet version with grapes and sugar is also made.
This recipe with onion and cheese is great weekday lunch-at-home fare, even for Sunday night supper. It is great with a hearty soup. Maybe Onion Soup would be fabulous. In late Summer, pair it with ripe, bursting figs and celebrate the end of summer.
You might also liked our Focaccia recipes. Our pizza recipes are here. If you need pizza dough, the recipes are here. Feel free to browse other recipes from our Retro Recipes series. Or explore our Late Spring dishes.
Continue reading “Schiacciata with Cheese Topping”
The range of dosa in South India is infinite, ranging from crispy dosa to soft, handkerchief-like dosa, from plain batters to batters with vegetables, spices and herbs. And each one is so very good.
Dosa is the Indian flatbread, although it is less like bread than perhaps any other country’s flatbread. It is made from a batter, rather than a dough, that generally includes flour made from rice and lentils, and is cooked on a flat pan. It is often fermented to provide lightness but more and more instant dosas are being made. These are the dosai that can be cooked as soon as the batter is made.
Are you looking for other Dosa recipes? Try Adai – multi lentil dosa, Coconut Dosa, and a beautiful Sweet Dosa.
Perhaps you are looking for Potato recipes. Try Aloo Gobi, Potato Subzi, Surprise Tartin, and Potato and Sweet Potato Curry.
Browse our Dosa recipes here, and all of our Indian recipes here. You might be interested in our Indian Essentials articles. Have a look at all of our Potato recipes, and take some time to browse our Early Autumn dishes.
Continue reading “Potato Dosa”
Those little chickpea flour fritters, pudla, with their tangy deliciousness, are on my menu for breakfasts, brunches and snacks quite often. For example, see the Pudla recipe collection.
You might also like our Chickpea Flour recipes here and here, and our Chickpea recipes. Or you might like to browse Breakfast recipes here and here. Check out our easy Spring recipes here and here.
Continue reading “Pudla with Green Coriander and Mung Sprouts | Chickpea Flour Fritters”
A thinner Pudla, almost a Cheela, perfect for breakfasts and snacks.
Today, when the world did not seem right, I made pudla, filled with spring onions (aka green onions in the US) and served them with a delish chutney gifted by a friend.
Pudla is a great quick and healthy snack that is endlessly versatile.
There are more Pudla recipes here. Other similar recipes include Potato Dosa, Sweet Surnoli Dosa, and Adai.
Also browse our Chickpea Flour recipes, our Dosa recipes and our Snacks too. Our Indian recipes are here, and browse our Indian Essentials series. Or take some time to explore our Mid Autumn dishes.
Continue reading “Cheela | Pudla | My Style”
A delicious accompaniment to all dishes
This roti-style flatbread is very easy to make and is a delicious accompaniment to all dishes. Soup, curries, lentils, braises, salads and many more. Tonight it was a very early and quick snack/dinner of sautéed mushrooms with some quickly whipped up buttery roti. A super combination.
Similar recipes include Sri Lankan Pol Roti, and Goan Roti.
You may also like any of our breads, or farinatas. Check out our Dosa recipes too. Or explore all of our Indian Recipes. Our Indian Essentials are here. You might also like to explore our Early Autumn dishes as well.
Continue reading “A Quick Roti Flatbread”
I love dosa, that pan-cooked flatbread of India. I love it crispy and filled with a potato curry eaten with sambar and chutney. I like it meltingly soft and perfect for soaking up a wet curry with fingers tearing off chunks to sop up the wet dal or gravy and tease it into the mouth. I love the tartness that fermentation of the batter gives, watching it bubble and rise in the bowl sitting next to the stove. I love the vastness of the dosai repertoire, a dosa for every household in Southern India. I love pouring the batter onto the pan, coaxing it to spread with the bottom of the ladle. I love the telltale pattern that this makes. I love the ritual of making it. Dripping ghee on the top side, flipping it, eating the finished product. Continue reading “Random Dosai | Indian Pan-Cooked Flatbread from Lentil Flours”
I have such good memories of Goa from many trips over the years. Sitting on a beach, being pampered, eating local food – you can imagine the wonderful heaven I was in.
This is an easy Rice Flat Bread that is common in Goa. They were not pretty roti as the dough is hard to roll out, but they were very very tasty.
Similar recipes include Quick Roti and Sri Lankan Pol Roti.
Browse some Goan recipes, and also Dosa recipes. Or explore all of our Indian Recipes. Our Indian Essentials are here. Explore our Mid Spring dishes.
Continue reading “Coconut-y Rice Flatbread | Tandlachi Bhakar | Roti from Goa”
Wonderful thick chunky Indian pancakes or Dosa.
Adai is a wonderful thick chunky Indian fritter style dish or Dosa. It is difficult to use English terms to describe Indian dishes. Dosa varieties can vary from something close to a thin fritter to being like a flatbread. Dosai are made from flours (lentil flours and rice flours) and are cooked in a pan, so technically they can be called Indian pan cakes. But really, they have little resemblance to the Western idea of pancakes, so it is best to stick to the Indian names. You might like to read Indian Flatbreads – Pancakes? Or not?
This recipe is for Adai, a type of Dosa. Adai batter does not require fermentation, like some dosa batters. Apart from the soaking time, they are quite quick to make.
Similar recipes include Potato Dosa, Cheela, and Coconut Dosa.
Browse our Dosa recipes here, and our complete set of Indian recipes. Or be inspired by our Mid Spring recipes.
Continue reading “Adai | Thick Chunky Multi Lentil Dosa”
Celebrating Chickpea Flour
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 Chickpea Flour Socca, Farinata and Pudla, Pudla with Green Coriander, Chickpea Flour Pudla, or Chickpea Flour “Cakes” with Tomato Salsa. Or try Okra and Cauliflower Pakora, Onion and Green Chilli Bhajji, and Vegetable Bhajji.
All Pudla recipes are here. And browse our Indian Recipes. Be inspired by our Early Spring recipes.
Continue reading “Pudla and Crispy Battered Onion Rings | Two Recipes using Chickpea Flour”