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!
Instant Pot or Large Bowl/Pot with a Lid (pick one)
Chutney Machine/Grinder
Ingredients
1 ½cuprice flour
⅛teaspoonasafaetido (hing)
⅛teaspoonturmeric powder
½cupplain yogurt
1tablespoonginger
1½cupwarm water
1teaspoonsalt (I use Morton's iodized)
pinchbaking powder
1serrano chili
6-8fenugreek seeds
2tablespoonurud 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.