PUDLA
SERVES 2 TO 4 PORTIONS
3⁄4 cup (180 ml) unsweetened plain vegan milk, plus extra if needed
2 tbsp (30 ml) fresh lemon juice
1 cup (120 g) (4.2oz) chickpea flour
1⁄2 tsp baking soda
1⁄2 tsp ground cumin
1⁄2 tsp ground coriander
1⁄2 tsp garam masala
1⁄8 to 1⁄4 tsp cayenne pepper, or to taste
1⁄2 tsp fine sea salt, or to taste
2 tbsp (30 ml) olive oil
2 tbsp (15 g) (0.53oz) nutritional yeast
1 tbsp (16 g) (0.56oz) tahini
1⁄4 cup (40 g) (1.4oz) minced red onion
1⁄4 cup (4 g) (0.14oz) fresh cilantro leaves (not packed)
2 cloves garlic, grated or pressed
Non-stick cooking spray or oil spray
NUTRITIONAL VALUES
Calories: 328kcal
Fat: 14.5g (1.8g S.Fat)
Carbs: 39.3g
Protein: 14g
Sugar: 7.8g
Sodium: 425mg
METHOD
In a medium mixing bowl, combine the milk and lemon juice. Allow for two minutes to allow the milk to curdle. This is what you call "buttermilk."
Meanwhile, in a large mixing bowl, combine the flour, baking soda, cumin, coriander, garam masala, cayenne pepper, and salt.
To the buttermilk, add the olive oil, nutritional yeast, tahini, red onion, cilantro, and garlic.
Stir in the wet ingredients until well combined, but don't overmix. Allow to stand for 10 minutes. The batter will be thick. If it becomes too thick to handle, add up to 1/4 cup extra milk to thin it out (60 ml).
Heat a large non-stick skillet over medium-high heat. Reduce the heat to medium. When the pan is hot, remove it from the heat and lightly coat it with cooking spray or oil spray. Spread 14 of the batter (about 3.5 ounces, or 100 g) into a circle slightly larger than 5 inches in diameter (13 cm). Allow to cook for 4 minutes, or until the center bubbles and looks not too dry but not too moist. Lift the edges of the Pudla carefully to ensure they are light golden brown, which is another sign it is ready to flip.
Flip carefully with a spatula and cook for another 4 minutes, or until golden brown on the other side as well.
Cook the remaining batter in three batches, lightly coating the pan each time. Serve right away.
Meanwhile, in a large mixing bowl, combine the flour, baking soda, cumin, coriander, garam masala, cayenne pepper, and salt.
To the buttermilk, add the olive oil, nutritional yeast, tahini, red onion, cilantro, and garlic.
Stir in the wet ingredients until well combined, but don't overmix. Allow to stand for 10 minutes. The batter will be thick. If it becomes too thick to handle, add up to 1/4 cup extra milk to thin it out (60 ml).
Heat a large non-stick skillet over medium-high heat. Reduce the heat to medium. When the pan is hot, remove it from the heat and lightly coat it with cooking spray or oil spray. Spread 14 of the batter (about 3.5 ounces, or 100 g) into a circle slightly larger than 5 inches in diameter (13 cm). Allow to cook for 4 minutes, or until the center bubbles and looks not too dry but not too moist. Lift the edges of the Pudla carefully to ensure they are light golden brown, which is another sign it is ready to flip.
Flip carefully with a spatula and cook for another 4 minutes, or until golden brown on the other side as well.
Cook the remaining batter in three batches, lightly coating the pan each time. Serve right away.
