bhaat na pudla recipe | Gujarati bhaat na poodla | gram flour rice Indian pancake
by Tarla Dalal

bhaat na pudla recipe | Gujarati bhaat na poodla | gram flour rice Indian pancake | with 17 amazing images.

Bhaat Na Poodla is a wonderful Indian pancake made with mashed leftover rice, whole wheat flour, besan, curds and spices.

Bhaat Na Poodla tastes best when cooked patiently till crisp. Coriander, normally treated as a simple garnish, plays a greater role in this recipe as it imparts the dominant flavour and colour.

Notes and tips on bhaat na pudla recipe. 1. Mash rice using your fingers or the back of a spoon/fork. If you are using refrigerated rice and they are not soft, then sprinkle little water and microwave them for a minute. 2. Besan or gram flour acts as a binding agent, bringing together all the ingredients easily for making Bhaat na Poodla. 3. Add curd in the same bowl. They help in making the Bhaat na Poodla soft. 4. Using approx. ¾ cup of water, make the rice pancake batter. Mix well to form a thick pouring consistency batter. 5. Pour a ladleful of the batter on a non stick tawa. Press gently with the help of the back of the spoon and spread to make a 100 mm. (4") diameter circle.

Have Bhaat Na Poodla as a snack or as a one-dish meal. At Gujarati homes, Bhaat Na Poodla is had for breakfast with Green Chutney or ketchup.

Enjoy how to make bhaat na pudla recipe | Gujarati bhaat na poodla | gram flour rice Indian pancake | with detailed step by step photos and video below.

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Bhaat Na Poodla ( Gujarati Recipe) recipe - How to make Bhaat Na Poodla ( Gujarati Recipe)

For Bhaat na Poodla
3 cups cooked rice (chawal) , mashed
1/4 cup whole wheat flour (gehun ka atta)
3/4 cup besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1/4 tsp chilli powder
5 tbsp curd (dahi)
1/4 cup finely chopped coriander (dhania)
1 tsp finely chopped green chillies
1/4 tsp sugar
salt to taste
1 tsp oil
oil for greasing and cooking

For Serving With Bhaat na Poodla
green chutney
tomato ketchup

Method
For bhaat na poodla

To make bhaat na poodla, combine all the ingredients and approx. ¾ cup of water in a deep bowl and mix well.
Heat a non-stick tava (griddle) and grease it using little oil.
Pour a ladleful of the batter on it and press gently with the help of the back of the spoon and spread to make a 100 mm. (4") diameter circle.
Cook the bhaat na poodla using a little oil, till both sides turn golden brown in colour.
Repeat steps 2 to 4 to make 9 more bhaat na poodlas.
Serve the bhaat na poodlas hot with green chutney or tomato ketchup.

Nutrient values (Abbrv) per poodla

Energy	177 cal
Protein	4.3 g
Carbohydrates	21.9 g
Fiber	2.9 g
Fat	7.9 g
Cholesterol	1.2 mg
Sodium	12.5 mg

Click here to view calories for Bhaat Na Poodla ( Gujarati Recipe)

Bhaat na Poodla Video by Tarla Dalal

Bhaat Na Poodla ( Gujarati Recipe) with step by step photos

If you like Bhaat na Poodla,then try:

Leftovers can actually be a boon for those of us who do not have enough time to prepare much in the morning. You can cook a delicious breakfast like Bhaat na Poodla (Rice Pudla), within minutes! Here are more recipes using leftovers that you can make quickly when in haste:

How to make Bhaat na Poodla:

For making Bhaat na Poodla, in a deep bowl, take cooked rice.
Mash them using your fingers or the back of a spoon/fork. If you are using refrigerated rice and they are not soft, then sprinkle little water and microwave them for a minute.
To this, add whole wheat flour.
Now add besan. Besan or gram flour acts as a binding agent, bringing together all the ingredients easily for making Bhaat na Poodla.

Now add turmeric powder and asafetida. Hing prevents the formation of intestinal gas and also cures digestive malfunctioning.
Also, add chilli powder. You can completely skip adding red chilli powder as we will also be adding finely chopped green chillies.
Add curd in the same bowl. They help in making the Bhaat na Poodla soft.
Add finely chopped coriander. With an addition of finely chopped colorful vegetables(onions,capsicum, cabbage, carrots) you can fortify the Bhaat na Poodla batter.
Add green chillies. If you are making this for kids then avoid adding chopped chillies and just add the red chilli powder.

Add the sugar. Sugar will help in balancing the sourness from curd.
Add the salt. Some people add salt while cooking rice so, be careful while adding the salt to the Bhaat na Poodla batter.
Add the oil. This will soften and smoothen the texture of your Bhaat na Poodla.
Using approx. ¾ cup of water, make the rice pancake batter. Mix well to form a thick pouring consistency batter.
Heat a non-stick tava (griddle) and grease it using little oil.

Pour a ladleful of the batter on it. Press gently with the help of the back of the spoon and spread to make a 100 mm. (4") diameter circle.
Pour little oil on the Bhaat na Poodla.
Cook till both sides turn golden brown in colour. If you are not making the Bhaat na Pudla (Rice Pudla) immediately after making the batter, the rice might absorb the water so, when you start making later, add water to adjust the consistency accordingly.
Repeat steps 14 to 17 to make 9 more Rice Pudla.
Serve the Bhaat na Poodla hot with green chutney or tomato ketchup.

Tips for bhaat na poodla

Mash rice using your fingers or the back of a spoon/fork. If you are using refrigerated rice and they are not soft, then sprinkle little water and microwave them for a minute.
Besan or gram flour acts as a binding agent, bringing together all the ingredients easily for making Bhaat na Poodla.
Add curd in the same bowl. They help in making the Bhaat na Poodla soft.
Using approx. ¾ cup of water, make the rice pancake batter. Mix well to form a thick pouring consistency batter.
Pour a ladleful of the batter on a non stick tawa. Press gently with the help of the back of the spoon and spread to make a 100 mm. (4") diameter circle.