Sooji Pudla | Rava Pudla
Try these easy semolina savory pancakes spiced with cumin seeds, ginger, and green chili paste. Add any veggies of your choice and make this nutrient-dense.
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Servings: 6 Pudlas
Equipment
- A Bowl
- Non-Stick Skillet
Ingredients
- 1 Cup Sooji
- 1 Tbsp Whole Milk Plain Yogurt You can also use plain greek yogurt
- 1 Cup Water
- 1.5 Tsp Ginger Paste
- 1-2 Thai Green Chilies Finely Chopped
- 1/3 Cup Finely Diced Onions
- 1/3 Cup Finely Diced Tomatoes
- 1/3 Cup Finely Chopped Spinach
- 1 tbsp Finely Chopped Cilantro
- 1 Tsp Salt
- 1/2 Tsp Cumin Seeds
- 1 Tbsp Oil To cook the Pudla
Instructions
- In a bowl add sooji, and yogurt. Start adding water little by little and start whisking. Form a thick batter, cover and let it rest for upto 15-20 mins.
- In the mean time prep your veggies. Chop onions, tomatoes, spinach, cilantro and green chilies.
- After 20 minutes, you will notice the sooji has swelled. Now we add another half cup water, add little by little and keep whisking it. You want a thick batter, like pancake batter. Not a runny batter.
- Turn on the stove on a high flame, and place your non-stick skillet on it. Let it heat up. Next add cumin seeds, ginger paste, finely chopped green chilies, onions, tomatoes, spinach and cilantro. Add salt and mix everything with a laddle.
- Now that your pan is hot, add 1 tsp oil. Carefully pour laddle full of batter on the hot skillet in a circular motion. You can make these small or big, it is completely your preference. The only thing to keep in mind is that their thickness should be even.
- Let the pudla cook for about1.5 minutes and then drizzle a tiny bit of oil around the edges of it -swirling the pan around so the oil is evenly distributed. Flip, let it cook and brown on the opposite side and remove from heat.
- Repeat until you are done with the batter. Serve the pudla warm with cilantro chutney.