1 1/3 cups (150 grams) chickpea flour
1 cup water
1 green finger chili
1 cup fresh cilantro leaves, loosely packed
1 inch fresh ginger
2 teaspoons salt
1/2 teaspoon chili powder
Oil cooking spray
In a large mixing bowl, place the besan, salt, chilli powder. Chop finely the chilli and coriander [cilantro] and toss in and grate in the ginger. Mix in the water removing any lumps that may have formed. Tactile is best – I just do this with my fingers! When you have an even smooth mixture, leave it to sit for at least half an hour or if you can for up to two hours.
When you’re ready to eat, get a tawa or frying pan to a very high heat with a drizzle of oil or a spray, then reduce the heat to medium high. Using a ladle, spoon one helping of the batter into the centre of the tawa, swirling it round gently with the handle to get it to spread as evenly as possible in a circle.
Cook it for 10 seconds on one side, then flip it over with a spatula and cook on the other. Remove the Pudla and start again with another one. The key is to drizzle oil on the edges of the pan before you cook the next Pudla. It can become a greasy affair, hence I prefer to use an oil spray.
Eat hot, hot, hot dunked in coriander chutney.
Recipe by Mallika Basu. Used with permission.