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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, (a spicy and tangy tomato ketchup that South Asians love to have available), or with plain organic ketchup. For yogurt fanatics, it tastes good with some greek yogurt on the side, too. The fun part is that just like traditional pancakes, you can try making them in special shapes for your kids like hearts and stars! Enjoy and let me know how they turn out!
- 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
- 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!