Pudla (with quick Mango Chutney)
Sorry for the late post. Today was the start of our racing racing season, and we were off at a race this morning (race report to come!).
We vegans, like anybody else, love sweet breakfast food. However, there are often times when the morning is calling for something a bit more savory. The usual go-to is a scramble, but that means a constant stream of tofu (which may not be everyone’s favorite).
Enter, the pudla.
What is a pudla, you might ask. In brief, a pudla is a chickpea flour pancake. (In Indian grocery stores chickpea flour is called “besan.”) It is common dish in the Northwestern area of India. We came by this recipe from the blog http://kitteekake.blogspot.com. There are so many possibilities for ingredients to use in this dish. Make the basic one, then experiment and add or subtract to make your pudla memorable. (Checkout all of Kittee’s POTM [Pudla of the Moment].)
For Pudla (recipe makes 1 serving, so roughly double everything if you want to serve you and your honey)
- about 1/2 cup chickpea flour
- a few dashes of turmeric
- salt (a decent amount)
- about 1/4 teaspoon baking soda
- a few dashes of cumin
- water (start with 1/4 C, adding more as needed)
- lime juice (use the juice from half the lime; substitute with lemon juice or apple cider vinegar)
- vegetables: the first pudla had one (1) sliced mushroom (sauted), some diced red pepper, chopped cilantro and green onions.
- olive oil
For Mango Chutney (again, these measurements are imprecise because the times I have whipped this up I have done it on the fly, and not really been exact.)
- 2-3 large slices of mango (mangos are one of the few fruits that we buy pre-cut; eating fresh mango is best, but often times a mess ensues. fresh or pre-cut, the choice is yours)
- small handfull of cilantro
- a few swirls of agave nectar
- dash of cumin
- dash of tumeric
- dash of cinammon
- dash of salt
The How To
- If sauteing vegetables, start them first. While they are cooking begin assembling the rest of the ingredients.
- Combine all the dry ingredients in a small bowl.
- Whisk in the water, adding more as needed to make a thick, pourable batter.
- Squeeze in the lime juice and whisk well to distribute the acid.
- If sauteing vegetables, once they are done add them and any other vegetables to the mix; aim for about 1 cup’s worth; mix well.
- Heat oil in the same pan that you sautéed the vegetables in. If you saute vegetables,heat up a medium sized skillet with a tbsp of olive oil.
- Pour in your batter and spread it around to make a pancake about 7-8″ in diameter and 1/2-3/4″ thick.
- Cook over medium heat until brown and crusty on the bottom, then flip to cook the other side. Do not cook these too hot! You want to cook it just hot enough for it brown, but also to ensure that the middle has time to cook all the way through! (You don’t want to eat raw chickpea flour; to quote Kittee: “it tastes worse than dirty toenails when eaten raw.” Enough said.)
- For the Chutney: dice mango; add, along with all the rest of the ingredients, to a microwave dish. Add a tiny bit if water. Cook in the microwave for 2-5 minutes depending on how soft you want the mango. Stir. Adjust seasoning. Serve over the hot pudla!