easy spinach puda recipe (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups chickpea flour (besan)
02 -
4 cups fresh spinach, finely chopped
03 -
2-inch piece ginger, chopped
04 -
2-3 green chilies, finely chopped
05 -
1 1/2 tsp coriander powder
06 -
3/4 tsp cumin powder
07 -
3/4 tsp turmeric powder
08 -
1/3 tsp red chili powder
09 -
1 1/2 tsp carom seeds (ajwain)
10 -
1 1/4 tsp salt
11 -
2 1/2 cups water (add 2 cups initially, then add 1/2 cup later)
→ Cooking Oil
12 -
Avocado oil spray for cooking
13 -
1 tbsp avocado oil, divided (1/4 tsp per puda)
# Instructions:
01 -
Chop ginger, green chilies, and finely chop fresh spinach. In a large mixing bowl, add chickpea flour (besan). Add chopped spinach, ginger, and green chilies to the bowl. Add coriander powder, cumin powder, turmeric powder, red chili powder, carom seeds, and salt. Mix all dry ingredients thoroughly.
02 -
Gradually add 1 3/4 cups of water to the dry ingredients, mixing continuously to form a slightly runny batter. Add an additional 1/2 cup of water if needed to achieve the right consistency.
03 -
Heat a cast iron skillet over low-medium heat for about 5 minutes. Once the skillet is hot, spray it with avocado oil.
04 -
Using a 1/3 cup measurement, pour the batter onto the skillet and gently spread it out. Wait for bubbles to form on the surface, which should take about 45 seconds. Drizzle 1/4 tsp of oil on top.
05 -
Flip the puda and cook the other side for about 2 minutes or until fully cooked through. Repeat the process for the remaining batter. Serve with cilantro chutney and red chili sauce.
# Notes:
01 -
Use a well-heated skillet to prevent sticking and ensure even cooking.