Today’s prompt has me jazzed — I can’t wait to read everybody’s favorite quick, easy, and delicious meals! My contribution is something that most of you probably already know and love: pudla. If you haven’t heard of it, let me enlighten you: pudla is basically a chickpea flour-based omelette or crepe. It comes together in no time, and it’s easily adapted to any chopped veggies and spices you have on hand. I’ve been a pudla fan since Kittee’s seminal pudla post a few years back; pudla is my go-to in-a-rush meal. I’ve perfected my technique over the years, although I’ve certainly had my fair share of undercooked, scrambled, broken-up pudla patties in my day! I chose onions and tomatoes for today’s pudla simply because they’re what I had on hand.
Quick & Easy Basic Pudla
- 1 tablespoon vegetable or olive oil
- 1/4 cup chickpea flour
- 1/8 teaspoon baking soda
- Dash salt
- Dash cumin
- Dash turmeric
- A few twists of freshly ground black pepper
- 1/4 cup + 1 T water
- Small dash lemon juice (~ 1 tsp)
- 1-2 T very finely diced (or grated) onion
- 1 small tomato, chopped into small pieces (try to remove the juicy/seedy bits)
Add the oil to a thick-bottomed saucepan (cast iron works great) and heat over medium-low.
In a small bowl, whisk together the chickpea flour, baking soda, and spices. Pour in the water and and lemon juice and whisk to form a thick batter. Fold in the onion and tomato.
Pour the batter into the pan and cook over medium-low until the middle of the top side looks just nearly cooked through (i.e. it shouldn’t be runny). It should take 5-6 minutes. Flip and cook the other side for another 3-4 minutes or until golden brown and crispy. The key is to use low heat so it doesn’t burn, while still cooking it all the way through. If you try to flip it too soon, it’ll fall apart. If it’s sticking while you flip it, quickly drizzle a little more oil to the pan while you flip.
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