Recipe: Chick Pea Pancakes (Pudla)

the appetizer:

Though vegetarian dishes featuring rice and a variety of beans dominate Indian cuisine, India's cooking has also been influenced by traders such as the Arabs and Chinese, and invaders such as the Persians, Mongols, Turks, British and Portuguese. North Indian food features more dairy and pulses, while South Indian cooking includes more rice, curries, and fruits like coconut.

India

Chick Pea Pancakes (Pudla)

1 1/4 c. chick pea flour
1/2 t salt
1/2 t cayenne pepper
1 small red onion, very finely chopped
2 -inch piece of ginger, very finely chopped
4 jalapenos, very finely chopped
5 garlic cloves, minced
2 T chopped cilantro
3 T oil

Place chick pea flour in a large mixing bowl. Add 1 cup water and stir to make a smooth batter. Add the salt, cayenne, onion, ginger, chiles, garlic, and cilantro. Mix well and set aside for 15 minutes.

Place 1/2 t of oil in a large skillet (preferably non-stick) over medium heat. Stir once and place about 1/3 cup batter into center of skillet. Tilt pan to spread (as if making a crepe). Cover and cook for 3 minutes. Turn over and cook, uncovered, for one more minute; should be golden. Repeat with remaining batter, stirring before using.

India

Indian Recipes

Indian Cookbooks

Modern Indian Cooking by Hari Nayak and Vikas Khanna
Ajanta: Regional Feasts of India by Lachu Moorjani
The Spice Is Right: Easy Indian Cooking for Today by Monica Bhide
Madhur Jaffrey's Step by Step Cooking by Madhur Jaffrey
Betty Crocker's Indian Home Cooking by Raghavan Iyer
The Bombay Cafe by Neela Paniz
Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan
Introduction to Indian Cooking by Julie Sahni
Raji Cuisine by Raji Jallepalli
Asian Vegetables by Sara Deseran (Sri Lankan recipe)
Mangoes & Curry Leaves by Jeffrey Alford and Naomi Duguid (Sri Lankan recipe)

from Kate's Global Kitchen:

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India on Wikipedia

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This page modified January 2007

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