A bean recipe for every taste:
This is the basic recipe for pudla. By adding cooked or quick-cooking vegetables, such as mung bean sprouts, grated carrots, parsley, or small cubes of potato, you can create a myriad of delicious variations.
In a large baking bowl, mix chickpea flour, white flour, cumin, asafoetida, turmeric, chili pieces, salt, pepper and ground coriander. Slowly add the cold water. Stir at the same time until you get a thick pancake batter. If the batter seems too thick, keep in mind that the juiciness of the tomatoes will further thin the batter. Later, stir in the grated ginger, tomato pieces, and paprika and let the batter rest. Heat a tbsp. of butter in a frying pan over medium heat. Pour in enough batter to bake 2 pancakes of 10- 13 cm ø at the same time in the frying pan. It is more important that the pancakes are evenly thick than that they are perfectly round. Bake slowly on both sides so that they become golden brown and crispy. Bake for about 4-5 minutes, using up all the dough. If necessary, add a little more butter to the frying pan. Drizzle the juice of a lemon over them and bring to the table hot.
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