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easy pooda recipe: zucchini pancakes
Growing up, when my brother, sister and I would hear that pan sizzling and smell our mom’s famous pooda, we would run down the stairs to the table, ready to devour these little zucchini pancakes, full of flavor a great for a gluten-free and dairy-free diet, (there are ones that you can make with yogurt in the batter; below is the simple, basic but delicious version). Serves well for brunch or even a light lunch dish.
For our toddler daughter, who adores them, I make her’s first, without the green chillies, and then right before making mine and my husband’s, I mix the green chillies into the batter. We eat them with Maggi sauce
-Puja
easy pooda recipe: chickpea/zucchini pancake
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- 1 cup besan (chickpea gram flour) (available in Indian or middle eastern grocery stores)
- 1/4 cup rice flour
- 1 teaspoon salt
- 3/4 cup water
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon coriander powder
- 1 teaspoon chopped green chilies
- 1 cup shredded green zucchini, (keep skin on)
- 1 tablespoon chopped cilantro leaves
- About 6 tablespoons of grapeseed oil to cook
Instructions
- Shred the zucchini, (with the skin) and keep aside.
- Mix all the dry ingredients together: the besan chickpea flour, rice flour, cumin seeds, coriander powder and salt.
- Add the water slowly to make a smooth batter, like the consistency of normal pancake batter.
- Then add the green chilies, cilantro, and zucchini. Mix well. (If you are making a mild version for the kids, wait on the green chillies and add them in after you make the mild ones).
- Place your skillet on medium-high heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
- Pour a large ladle full of the batter into the skillet and spread evenly with a back of the spoon. Starting from the center, spiral the batter outward to form a circle about 5″ in diameter. Or you are making shapes, spread into the shape rather than a circle. But remember: spread the batter quickly, or it will begin to dry up and will be difficult to spread and keep on the thinner side.
- When batter looks lightly cooked, gently spread 1/2 to 1 teaspoon of oil over it. Wait about 15 seconds; flip the pooda using a flat spatula.
- Press the pooda lightly all around with the spatula to make it cook evenly. Turn the pooda three to four time, until crisp and brown on both sides.
- Repeat for the remaining batter. This makes about 6 poodas.
- Serve hot and enjoy!
Simona
Puja, this looks amazing! Neela would devour these, I have to try them right away. Thanks for sharing! XO