Khatta Poodla (also known as puda 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.
Khatta Poodla Recipe and Guide
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.
Pair the naturally gluten free and vegetarian recipe with a cup of hot chai or milk coffee!
- rice flour
- asafaetido (important ingredient for Indian cooking)
- spicy green chili peppers (thai or serrano)
- fenugreek seeds
- baking powder
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.
- Combine the ingredients and ferment the batter overnight.
- 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
- Heat a non-stick pan on medium-high heat.
- Once the pan is hot, spray with a little bit of oil.
- Pour the fermented rice batter into the pan and let it cook for about 2-3 minutes
- Flip over, use the spatula to press the poodla down into a thinner form. This will give it a more even crisp.
- Cook until desired crispiness has been reached.
- Enjoy the poodla with your favorite toppings or dips!
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.
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!
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.
Grandma’s Khatta Poodla – A Gujarati Recipe
- Non-stick Pan
- Flat Spatula to Flip
- Instant Pot or Large Bowl/Pot with a Lid (pick one)
- Chutney Machine/Grinder
- 1 ½ cup rice flour
- ⅛ tsp asafaetido (hing)
- ⅛ tsp turmeric powder
- ½ cup plain yogurt
- 1 tbsp ginger
- 1½ cup warm water
- 1 tsp salt (I use Morton's iodized)
- pinch baking powder
- 1 serrano chili
- 6-8 fenugreek seeds
- 2 tbsp urud flour (optional)
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!
If you are on a gluten free diet then this is a great option!
Assuming the cast iron pan has been cured, you can use it for poodla.
For this recipe, I don’t recommend it.
I do not recommend storing it for more than 24 hours after fermenting.
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.
A regular non-toxic (made after 2012) works great!