Sooji Pudla Recipe

Sakhi Solanki

Sakhi Solanki

Guest Writer

This is part of the ongoing Das Tor series “Global Eats,” in which T-birds share cooking stories and recipes unique to their culture or travels around the globe.

There are days when you just crave something hearty, healthy and spicy,  but at the same time, you want something quick and easy. Well, if you’re in one of those moods, I have a dish that would satisfy those cravings. I’m sharing a recipe from my hometown Gujarat, India, called “Sooji Pudla,” which is essentially Savory Spicy Pancakes made from semolina. 

Sooji Pudla is such a versatile dish you can have it anytime – breakfast, lunch or dinner  – and feel satisfied and let out a happy sigh. It tastes delicious as is, or it can be eaten with ketchup, chutney or yoghurt. It was our comfort food on cool rainy days because we could make it spicy and just feel a rush of dopamine released, making us feel warm and fuzzy. Or on summery days, we had it with yoghurt and just cut down the spices, making it a refreshing, hearty dish. 

Let’s get started then! 

INGREDIENTS:

  • 2 cups Semolina
  • 1-2 green finger chilis
  • 1 cup fresh cilantro leaves, loosely packed
  • 1 small sized onion, finely chopped
  • 1 medium sized tomatoes, finely chopped
  • 2-3 garlic cloves (finely chopped)
  • 1 teaspoon chili powder (or more if you wish to make it spicy)
  • Oil cooking spray
  • Salt and water as needed

METHOD:

  1. In a mixing bowl, add the semolina, salt, chili powder. Finely chop the green chili, onions, tomatoes, garlic and coriander [cilantro] and add them to the bowl. Add some water to the mixture, ensuring that no lumps have formed. When you have an even, smooth mixture, leave it to sit for 10-15 minutes. Make sure the batter is not runny. We need a thick batter.
  2. When you’re ready to eat, set the frying pan to a very high heat with a drizzle of oil or spray, then reduce the flame to medium high. Using a ladle, spoon one helping of the batter into the center of the frying pan, swirling it around gently with the handle to get it to spread as evenly as possible in a circle.
  3. Cook it on one side (until you see the edges turning brown in color), then flip it over with a spatula and cook on the other side. Take the Pudla off the pan and start again with another one. The key is to drizzle oil on the edges of the pan before you cook the next Pudla. 
  4. To serve, eat it hot with yoghurt, ketchup or coriander chutney!

Now  that you know the recipe, you can experiment with this versatile dish by substituting any veggies; you can even use chickpea flour instead of Semolina! 

I hope you guys enjoy and have fun with this personal favorite recipe of mine.

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