Tangy Vegetable Besan Puda Recipe

About this recipe

Tangy Vegetable Besan Puda is a wholesome and flavorful Indian pancake made with gram flour, fresh vegetables, and a blend of spices. This dish is perfect for an active morning, offering a balance of nutrition and taste, while being light and satisfying. The combination of besan (gram flour) with colorful veggies ensures a high-fiber, low-calorie meal that’s great for weight loss goals. The tangy kick comes from yogurt and a hint of lemon juice, making it a delightful breakfast option for the whole family.

Ingredients

• 500 g Tomato - Hybrid
• 500 g Onion
• 200 g Dahi
• 300 g Ginger Paste
• 100 g Ajwain
• 1 box Baking Soda
• 100G Oleo
• - Besan
• 500 g Capsicum Green
• medium Chilli Green Long
• 100 g Coriander Leaves
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine gram flour, turmeric powder, red chili powder, carom seeds, and salt. Mix well.
2. 2. Add yogurt, ginger paste, and a little water to the dry mixture, whisking to form a smooth batter with a pancake-like consistency.
3. 3. Fold in the chopped tomato, capsicum, onion, green chili, and coriander leaves. Allow the batter to rest for 10 minutes.
4. 4. Just before cooking, add baking soda and lemon juice to the batter, stirring gently to combine.
5. 5. Heat a non-stick pan over medium heat and lightly grease it with a few drops of vegetable oil.
6. 6. Pour a ladleful of batter onto the pan and spread it into a thin circle. Cook for 2-3 minutes until bubbles form on the surface and the underside turns golden brown.
7. 7. Flip the puda carefully and cook the other side for another 2 minutes until golden and cooked through.
8. 8. Repeat the process with the remaining batter, greasing the pan as needed.
9. 9. Serve the besan pudas warm with mint chutney or plain yogurt for a complete breakfast.