Savoury Pancakes or Gujarati Pudlas made with vegetables and chickpea flour

Savoury Pancakes or Gujarati Pudlas made with vegetables and chickpea flour are made from Chickpea flour, vegetables, spice and herbs and look like a pancake, uttapam or a spanish omelette.  Pudlas made with vegetables and chickpea flour dish are  very popular in most Gujarati homes. It’s one of those quick dishes you can make and enjoy when you are in a hurry. Simple Pudlas can be cooked with minimum ingredients but I like to add some vegetables to mine to make the meal a bit more filling and it’s one way of getting the children to eat their vegetables.

Ingredients for about 10 Savoury Pancakes or Gujarati Pudlas

  • 3 cups of chick pea flour
  • half cup of frozen mixed vegetables(I used peas, sweetcorn, carrots and peppers)
  • 1 potato
  • 1 onion
  • A small handful of finely cut mixture fresh coriander and fenugreek (optional – I like the taste and it gives the pudlas a nice colour)
  • half teaspoon of turmeric
  • 1 teaspoon of ground green chillies (optional you can use red chilly powder or pepper)
  • 1 teaspoon salt
  • A teaspoon of ground ginger
  • 2-3 cloves of grated/ground garlic
  • 2 cups oil (for frying the pudlas)
  • 2 cups of warm water


 1. Soak the frozen vegetables in hot water.

2. Grate the onions and potatoes (and any other vegetable you may wish to add).  Don’t grate them too finely or else you won’t be able to taste them so well.

3. Drain the frozen vegetables and add them to the onions and potatoes in a mixing bowl.

4. Add the coriander/fenugreek to the vegetables.

5. Add the salt, turmeric, ground chillies, ginger and garlic to the vegetables.

6. Add the three cups of chickpea flour to the mixture and mix well.

7. Slowly add some of the water and stir in a one direction until the batter becomes soft and smooth. (You may not need all the water)

8. Leave the mixture for 20 minutes to allow it to soak up the spices.

9. The batter should not be too thick or too runny. You can add more water if your batter feels too thick or add some Chickpea flour to it if the batter feels runny. The batter I made is shown in my photograph below:

10. Warm a non stick frying pan over a medium heat and add some oil to it. Using a kitchen paper, rub the oil in the frying pan and wipe up any extra oil.  When using a non stick pan, you don’t need much oil.

11. When hot, pour in a ladle of the mixture and using a tablespoon -spread the mixture into a circle (similar to making a pancake). Cook gently – until you see little air holes appearing on the pudla.

12. Spread some oil on the uncooked side and flip the Savoury Pancakes or Gujarati Pudlas made with vegetables and chickpea flour to cook on the second side.

 13. Pudlas  should be cooked until golden underneath. I like them to be a bit darker so the choice is yours!  I have made them in both styles.

14.  Pudlas  should be eaten hot.  They will taste great on their own but I would suggest serving them  with a selection of chutneys or sauces and a dry potato curry (recipe to follow).

15.   Spread some green  chutney on the  Pudlas before topping with the potato curry.


16.  Top this with other sauces.  I used Maggie’s red chilly sauce and tamarind sauce.

 How do you like your pancakes?


  • delicious healthy and lovely instructions
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  • This looks very yummy Minaji.
    I love the chole & imli chutney idea! I make the same think and call it besan ka cheela!

  • That was an intersting recipe,never heard of this. Sure to taste great with all the goodness of veggies.

  • b

    I am here from linkedin…and i will link to this blog. I do have friends that eat mostly vegetarian and need good tasty recipes.

    I noticed that you said not everyone will be interested in the subject. I really think you are wrong. You have a great blog here and never forget…everyone eats…everyone! Just offer what you have and the rest will follow.

    Have a wonderful week.


  • These pancakes sound delicious! I like them with served with the chickpea and potato curry.

    Mina, I have an award waiting for you at my blog. Do come by soon to check it out 🙂

  • Delicious pudlas almost a meal in it self.Perfect with abowl of yoghurt and some pickle too.

  • These look very delicious and mouth watering. Makes me feel like cooking them asap.

  • This looks very tempting and delicious. This is unique because you cannot get them in any restaurants or shops.

  • Made these this evening. Served them up with bombay potatoes and yogurt and cucumber dip. I’m a coeliac and its always lovely finding new dishes that are delicious, easy and different. Thank you very much!

    • Indi – So kind of you to leave a comment. And I am so glad that this recipe was suitable for your health.

  • Becca

    I just made this tonight. I didn’t have any chutney or tamarind sauce, but I used some Sriracha on top, and they turned out great. My husband liked them too, and he’s hard to please. 🙂 Thanks for the delicious recipe!

    • MinaJoshi5409

      Becca – so glad to hear that you liked the pancake recipe .

  • Helen

    Will try these – I have been making Farinata with chickpea flour so far, but the added vegetables look much more interesting! Thanks for all these recipes!

  • MinaJoshi5409

    Sanjna – if you use just chickpea flour – they shouldn’t break. Not sure what could be the problem.

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    • Please share pictures of your pancakes with us.

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  • Marianne Charbonneau

    how many pancakes does this produce?

    • This makes 10 -12 pancakes depending on the size you make.

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