Khatta Puda or Pudla - Rice flour Dosa (Soury Rice Flour Pan Cakes)
|Rice flour||2 Cup (32 tbs)|
|Black gram flour||1 Tablespoon (Optional)|
|Turmeric powder||1 Pinch|
|Green chili paste||1 Teaspoon|
|Ginger paste||1 1⁄2 Teaspoon|
|Yogurt||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs) (To make the batter)|
|Oil||1⁄4 Cup (4 tbs) (For drizzling while frying the pudas)|
|Ghee||2 Tablespoon (For greasing)|
1. Take a bowl with the rice flour, add the urad (black gram) flour to it, a pinch of turmeric powder and salt to taste. Mix these dry ingredients well.
2. Add green chili paste, ginger paste, yogurt and combine roughly with a spoon.
3. Gradually add in regular water to the flour mixture and combine slowly with a spoon until the batter reaches a smooth consistency. Stir well to make sure there are no lumps.
4. Let the batter rest covered for at least 8 hours to ferment. ( The longer the batter rests for fermentation, the better the puda would be)
5. Once the batter has fermented, stir well to get rid of any lumps formed. Meanwhile heat a non-stick pan to a medium temperature.
6. Pour in a ladle of batter and let it cook. Drizzle some oil on the edges. Flip sides and cook both sides till slightly brown.
7. Serve hot (with a little ghee spread on the surface) with cilantro or mint chutney.
The batter can be prepared in large quantity ahead of time, and stored in the refrigerator. Remove it form the refrigerator just 30 minutes before preparing the pudas.
Cilantro, green onions, sesame seeds and powdered cumin can be added to the batter if desired for added flavor.
Calories 174 Calories from Fat 58
% Daily Value*
Total Fat 7 g10.2%
Saturated Fat 1.1 g5.5%
Trans Fat 0 g
Cholesterol 1.5 mg0.5%
Sodium 58.6 mg2.4%
Total Carbohydrates 26 g8.5%
Dietary Fiber 0.9 g3.6%
Sugars 0.7 g
Protein 3 g5.1%
Vitamin A 2.2% Vitamin C 0.18%
Calcium 1.7% Iron 1.2%
*Based on a 2000 Calorie diet