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Roundabout San Diego

with Beverley and Alex


Pudla is an Indian dish made with chickpea flour. This one was vegan and gluten-free and I made it for Saturday's happy hour. We were a bit apprehensive about it, since the reviews were mixed, but it turned out to be very tasty. The recipe I adapted was found at Cake Maker to the Stars. I followed Kitee's recipe exaclty for the pudla but because her instructions for the filling were less than clear I made the following:

dice 1 carrot, about 40z of mushrooms, and a shallot

Cook the carrots in olive oil until just beginning to soften, add the mushroom and cook until all liquid has evaporated, and add the shallot. After a minute or so add about 1/2 teaspoon of curry powder and toast for a minute. Let cool and add into the batter mix of the pudla.

As Kitee mentions in her post, make sure to cook low and slow. I cooked mine for about 10 - 15 minutes each side on a very low heat. We served with Major Grey's Chutney.

Posted by Alex on Sun Nov 10, 2013
Categories: Recipes

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