Spinach Puda (Print version)
Savory Indian spinach puda made with besan, chopped spinach, onion, ginger, and spices for a quick vegan breakfast or snack.
# Ingredients:
For the batter
01 -
1 cup (120 g) besan or chickpea flour
02 -
2 tablespoons rice flour
03 -
3/4 teaspoon fine salt, plus more to taste
04 -
1/2 teaspoon ajwain or carom seeds
05 -
1/2 teaspoon ground cumin
06 -
1/2 teaspoon ground coriander
07 -
1/4 teaspoon turmeric
08 -
1/4 teaspoon red chile powder, or to taste
09 -
3/4 cup (180 ml) water, plus 2-4 tablespoons more as needed
For the vegetables
10 -
2 cups (60 g) fresh spinach, finely chopped
11 -
1/2 cup (75 g) finely chopped onion
12 -
1 green chile, finely chopped, optional
13 -
1 teaspoon freshly grated ginger
14 -
2 tablespoons chopped cilantro
For cooking and serving
15 -
2 tablespoons neutral oil, divided
16 -
Lemon wedges, chutney, or pickle, for serving
# Instructions:
01 -
Whisk the besan, rice flour, salt, ajwain, cumin, coriander, turmeric, and chile powder in a medium bowl.
02 -
Whisk in 3/4 cup water a little at a time until smooth. Let the batter rest for 10 minutes, then add more water by the tablespoon until it pours easily.
03 -
Stir in the chopped spinach, onion, green chile, ginger, and cilantro. The batter should be loose enough to spread thinly with a ladle.
04 -
Set a nonstick skillet, tawa, or seasoned cast-iron pan over medium heat. Brush with a thin layer of oil.
05 -
Pour about 1/4 cup batter onto the pan and spread it into a thin round. Drizzle a few drops of oil around the edge and cook for 2-3 minutes until the top looks set and the bottom is golden.
06 -
Flip gently and cook for 1-2 minutes more. Repeat with the remaining batter, brushing the pan with oil as needed. Serve hot with lemon, chutney, or pickle.
# Good to know:
01 -
Best eaten hot, while the edges are lightly crisp.
02 -
Resting the batter helps the besan hydrate and makes smoother puda.
03 -
Use certified gluten-free besan and rice flour if cooking for someone who avoids gluten strictly.