• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Curry Mommy
  • Home
  • About
  • Recipes
  • Lifestyle
  • Shop The Curry Mommy Favorites!
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Summer Recipes
  • Search All Recipes
  • Shop Favorites
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    The Curry Mommy » Recipes

    Khatta Poodla - Savory Rice Flour Pancakes

    Published: May 31, 2021 · Modified: Apr 18, 2022 by The Curry Mommy · This post may contain affiliate links · 8 Comments

    • WhatsApp
    • Share
    • Reddit
    • Flipboard
    • Telegram
    Jump to Recipe Jump to Video

    Khatta Poodla (also known as cheela, puda, pura, or pudla) is a savory rice flour pancake recipe!

    This is my grandma's recipe for Khatta Poodla, which is a rice flour pancake, that is deliciously chewy and savory! They are thin and crispy, but sour and spicy to taste. It is a family-friendly Gujarati recipe that is very easy to make and perfect for breakfast or a snack.

    Savory rice pancakes with indian spices in a plate stacked and staggered with two thai peppers and lemon wedge pudla recipe

    The name Khatta (sour) Poodla (thin pancakes) says it all. However, the name Poodla can sometimes be called puda, pudla, or pura depending on the dialect spoken and what part of India the person comes from. They all mean the same thing and taste amazing!


    My Grandma's Recipe

    Khatta Poodla is a classic traditional Gujarati recipe that has been made for centuries. It is basically savory pancakes with rice flour. My grandmother taught me how to make them at a young age. She would make the batter at night before going to bed and make piping hot Khatta Poodla in the morning. It's a comforting recipe with memories! I share this recipe weeks after her passing, due to the India Covid wave, in remembrance of her teachings.

    holding a flat khatta poodla with a hand showing thin and crisp end result
    grandma's recipe for khatta puda folded in half to show crisp, thin, and soft texture

    Pair the naturally gluten-free and vegetarian recipe with a cup of hot chai or milk coffee!


    Ingredients

    • rice flour
    • yogurt
    • turmeric
    • asafaetido (important ingredient for Indian cooking)
    • spicy green chili peppers (thai or serrano)
    • ginger
    • fenugreek seeds
    • salt
    • oil
    • baking powder
    • water
    fenugreek seeds in a spoon being held by a hand going into a revel chutney machine
    chutney machine grinding serrano chili pepper and ginger

    How to Make Them

    First step is to ferment the batter for at least 12 hours. I prefer to make the batter at night, just like my grandma did. Then, I make the poodla in the morning or afternoon. Otherwise, the batter is placed in the fridge for no longer than 24 hours.

    1. Combine the ingredients and ferment the batter overnight.
    2. Fermenting (Pick one)
      • yogurt mode in the Instant Pot for 12 hours
      • cover and place the batter in a warm spot for 12 hours
      • tightly cover and place the batter in the oven with the light on for 12 hours Stir and mix the batter
    3. Heat a non-stick pan on medium-high heat.
    4. Once the pan is hot, spray with a little bit of oil.
    5. Pour the fermented rice batter into the pan and let it cook for about 2-3 minutes
    6. Flip over, use the spatula to press the poodla down into a thinner form. This will give it a more even crisp.
    7. Cook until desired crispiness has been reached.
    8. Enjoy the poodla with your favorite toppings or dips!
    combined khatta poodla ingredients in an instant pot with a spatula
    mixed poodla content in an instant pot for fermentation rice pancakes

    What kind of pan is needed?

    I highly recommend using a nonstick pan. With trial and error over the years, nothing else works. Even the biggest and "bestest" and newest pans out there in today's time. I assure you, a regular nonstick pan is the way to go for this recipe. With that said, if you must, then a cast iron pan can be used as an alternative.

    poodla being cooked in a nonstick pan
    ½ cooked poodla in a nonstick pan a rice flour pancake recipe for breakfast

    What to eat with them?

    I love to eat Khatta Poodla with ghee and guar (jaggery). Punjabi jaggery is actually my favorite because it is dark in color and harder with texture. The texture pairs well with the hot and chewy poodla. My husband likes to eat it with lemon juice and sugar. Whatever you desire, I am sure it won't be a bad choice!

    whole punjabi jaggery and shaved jaggery in a plate with a spoonful of ghee in same plate to eat with puda
    Toppings eaten with poodla

    Fermenting the Rice Flour Batter

    I use an Instant Pot for ease and accuracy to ferment my Rice Poodla batter. A full 12 hours in the Instant Pot gets my tastebuds the perfect sour and spicy pancake taste. It works well regardless of the weather outside. However, if you do not have an Instant Pot then you can ferment the batter in a warm area of your home. Still not working for you? Place the batter in an oven with the light on for 12 hours (classic Indian migrant technique).


    Spice Friendly Alternative

    When making this poodla recipe for those who do not eat spice, simply eliminate the chili peppers and reduce the amount of ginger. It can be a savory rice pancake recipe for kids or adults who want a new vegetarian and gluten free breakfast to make on repeat.


    Allergen friendly options

    Overall, this Khatta Poodla recipe is naturally gluten free, vegetarian, soy free, and healthy for even the tiniest humans. It is perfect for kids, if you want to offer fermented foods and introduce spices such as turmeric, ginger, and asafaetido to their diet. Pair the rice flour pancakes recipe with a cup of cold milk or orange juice.


    Love Gujarati food? Try these...

    • Surati Khaman Dhokla Recipe
    • Bharela Marcha - Stuffed Bullet Chillies
    • Gujarati Kichdi an Everyday Comfort Food

    Common Questions

    Are khatta poodla healthy?

    If you are on a gluten free diet then this is a great option!

    Can I use a cast iron pan for poodla?

    Assuming the cast iron pan has been cured, you can use it for poodla.

    Is there a substitution for yogurt?

    For this recipe, I don't recommend it.

    How long is the batter good for after 12 hours of fermenting?

    I do not recommend storing it for more than 24 hours after fermenting.

    Is fermenting required?

    For this recipe to get a "sour" taste, yes it is needed. I have attempted to achieve the taste with lemon juice but it does not have the same end result.

    What type of nonstick pan is recommended for poodla?

    A regular non-toxic (made after 2012) works great!


    📖 Recipe

    Savory rice pancakes with indian spices in a plate stacked and staggered with two thai peppers and lemon wedge

    Grandma's Khatta Poodla - A Gujarati Recipe

    The Curry Mommy
    This is a savory fermented rice flour pancake recipe with Indian spices and everyday herbs! Often called pudla, poodla, or pura. It is an authentic Gujarati dish that is thin and crispy which is naturally gluten free, vegetarian, and allergen friendly. Coming from my grandma's kitchen to yours!
    4.69 from 16 votes
    Pin Recipe Print Recipe
    Prep Time 5 minutes mins
    Cook Time 5 minutes mins
    Fermenting Time 12 hours hrs
    Total Time 12 hours hrs 10 minutes mins
    Course Breakfast, Snack
    Cuisine Indian
    Servings 8 Puda

    Equipment

    • Non-stick Pan
    • Flat Spatula to Flip
    • Instant Pot or Large Bowl/Pot with a Lid (pick one)
    • Chutney Machine/Grinder

    Ingredients
      

    • 1 ½ cup rice flour
    • ⅛ teaspoon asafaetido (hing)
    • ⅛ teaspoon turmeric powder
    • ½ cup plain yogurt
    • 1 tablespoon ginger
    • 1½ cup warm water
    • 1 teaspoon salt (I use Morton's iodized)
    • pinch baking powder
    • 1 serrano chili
    • 6-8 fenugreek seeds
    • 2 tablespoon urud flour (optional)

    Instructions
     

    INSTANT POT FERMENTING

    • In a chutney machine, pulse the dry fenugreek seeds until they are blended.
    • Add ginger and serrano chili pepper to the blender and pulse until smooth.
    • Empty the contents into the Instant Pot.
    • Add rice flour, turmeric powder, asafaetido, baking powder, and salt to the Instant Pot.
    • Mix in the yogurt.
    • Slowly pour in the warm water.
    • Mix it well with a spatula or your hand.
    • Turn Instant Pot to yogurt mode for 12 hours.
    • Mix the batter after 12 hours of fermentation is over (if you are not making poodla immediately, then refrigerate for up to 24 hours)
    • Heat a nonstick pan on medium high heat.
    • Once it gets hot, spray the pan with a little bit of oil (helps crispen and brown the poodla)
    • Slowly pour the room temperature poodla batter onto the pan assuring the batter is spread thinly.
    • Cook for about 2-3 minutes.
    • Flip and flatten the poodla with the back of the spatula.
    • Cook for about 3 minutes.
    • Flip back over again and cook until it reaches your desired crisp.
    • Enjoy as is, with your favorite dip, or toppings!

    Video

    Notes

    FERMENTING ALTERNATIVE- If you do not have an Instant Pot, then you can ferment the batter in a warm place. Don't have a warm place? Cold weather restricting the fermenting process? Then place the batter container in a microwave/oven with the light on for 12 hours.
    Tried this recipe?Share your photo and tag @TheCurryMommy or #thecurrymommy!

    « Air Fried Frozen Chicken Nuggets
    Taco Bell Crunchwrap Supreme Recipe (copycat) »
    • WhatsApp
    • Share
    • Reddit
    • Flipboard
    • Telegram

    Reader Interactions

    Comments

    1. The Curry Mommy says

      January 31, 2024 at 9:27 am

      Hi! I would use the normal/medium setting. My IP is one of the originals and does not have a setting for adjustment so that would be my best guess.

    2. PD says

      January 08, 2024 at 9:36 am

      5 stars
      Hi! For the IP function Yogurt mode...do you put it on low, medium or high heat for 12 hours?

    3. The Curry Mommy says

      July 05, 2021 at 1:29 pm

      Hi! You can omit them, but there is no substitute that has worked in my experience to replace it. It acts as a catalyst during the fermentation process, but you can make it without them and still get a great taste :).

    4. Roselin says

      July 05, 2021 at 4:09 am

      Can i omit the fenugreek seeds? Or can u suggest a substitute?

    5. The Curry Mommy says

      June 20, 2021 at 12:32 am

      So happy to be a part of your family's holiday! Thanks for following :).

    6. Seema P. says

      June 19, 2021 at 9:35 am

      5 stars
      I made them this morning for Father’s Day weekend and everyone loved them! The measurements were so precise that my mom wanted the recipe too. Thanks girl! I love following you and watching your little girls. They are so adorable.

    7. The Curry Mommy says

      June 16, 2021 at 11:04 pm

      I am so happy to hear this! Thank you for sharing 🙂

    8. Bhavika says

      June 11, 2021 at 9:49 am

      5 stars
      Made these today and they tasted like my Mom’s Khatta Pura. They were really easy to make. Thank you.

    4.69 from 16 votes (13 ratings without comment)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    curry mommy headshot Garlic labneh mediterranean greek ypgurt dip with garlic black peppers and olive oil

    I love sharing easy to make global recipes for the whole family! Come browse follower favorites which range from butter chicken to creamy mushroom pasta. Read more about me here.


    Meal Ideas for Gatherings

    • orange almonds on top of frosted cupcakes with gulab jamun
      Gulab Jamun Cupcakes
    • sev usal in a bowl with onions, tomatoes, cilantro, and soup
      Sev Usal Recipe
    • a bowl full of a favorite chinese take out recipe salt and pepper tofu fried crispy
      Chinese Salt and Pepper Tofu
    • paneer butter masala in a round bowl with cilantro on the edge
      Paneer Butter Masala Recipe (Paneer Makhani)
    • fakeaway chinese salt and pepper chicken recipe homemade in a bowl with jalapeno onion and fried chicken
      Chinese Salt and Pepper Chicken
    • keema chicken tacos in hard shells three of them in a round plate with cilantro on top
      Chicken Keema Tacos

    Your Favorites!

    • Egg Kheema in a copper pot with two handles
      Egg Kheema
    • lamb chops in a round plate cooked with a crust
      Lamb Chops - A Quick and Easy Fail-Proof Recipe
    • a bowl full of ravioli with sage butter on top
      Easy Pasta Sauce for Butternut Squash Ravioli
    • hexclad pan with boneless tandoori chicken
      Boneless Tandoori Chicken - A Quick and Easy Recipe
    • Bell Pepper chicken curry in a bowl with cilantro on one side
      Chicken Jalfrezi - Bell Pepper Chicken Curry
    • chicken kebab in the oven by the curry mommy
      Healthy Chicken Kebabs Baked In the Oven
    • jeera chicken in a copper bowl made with rotisserie chicken
      Hariyali Jeera Chicken - A Quick 10 Minute Recipe
    • Micro greens side salad with baby greens and garlic in a bowl with a fork on the side
      Indian Salad Recipe with Greens

    Follow Along

    • The Curry Mommy - Instagram Page
    • The Curry Mommy - Facebook Page
    • The Curry Mommy - Pinterest Page
    • The Curry Mommy - Youtube Channel
    • The Curry Mommy - Amazon Shop

    Footer

    ↑ back to top

    About

    • About Us
    • Email
    • Privacy Policy
    • Subscribe

    Recipes

    • Curry Recipes
    • Kid Friendly Recipes
    • Gujarati Recipes
    • Chicken Recipes

    Resources

    • Like To Know It
    • Follow on Pinterest
    • Follow on Instagram
    • Amazon Storefront

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 The Curry Mommy

    savory pancakes with rice flour

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.