To all those who are keen on trying different types of Indian snacks will enjoy this. This is a sour dosa and very easy to make. For variation, I sometimes add sesame seeds as well. The sesame seeds make the dosa more crunchier. This can be made really quickly, so do try making it when you are in a hurry. Watch the video for this super easy recipe.
This recipe is gluten-free and can be customized to your liking easily.
The batter can be prepared in large quantity ahead of time, and stored in the refrigerator once the batter is well fermented. Remove it form the refrigerator just 30 minutes before preparing the pudas. My younger son Aakash is a huge Puda lover, so he wants puda again next day and I noticed that the older the batter, the better the pudas come out.
Cilantro, green onions, sesame seeds and powdered cumin can be added to the batter if desired for added flavor.
I prepare couple of fermented recipes every week. By eating fermented food, you make your gut healthy, which is required for losing weight. Fermented foods are loaded with vitamins and minerals. They are enriched with B vitamins, B12, omega-3 fatty acids.
Khatta Puda (Savory Rice Flour Pancakes)
Ingredients
- Rice flour 2 Cups 32 tbs – Chawal atta
- Black gram flour 2 Tablespoon Optional – Urad atta
- Fenugreek Powder 1 tsp – Methi atta
- Turmeric powder 1 Pinch – Haldi
- Green chili paste 1 Teaspoon – Hara Mirch
- Ginger paste 1 1⁄2 Teaspoon – Adrak
- Yogurt 1⁄2 Cup 8 tbs – Khatta Dahi
- Salt To Taste
- Water as needed To make the batter
- Oil 2 tbs For drizzling while frying the pudas
- Ghee 2 Tablespoon For garnishing, if desired
Instructions
GETTING READY
- Take a bowl with the rice flour, add the urad (black gram) flour to it, a pinch of turmeric powder and salt to taste. Mix these dry ingredients well.
- Add green chili paste, ginger paste, yogurt and combine roughly with a spoon.
- Gradually add in regular water to the flour mixture and combine slowly with a spoon until the batter reaches a smooth consistency. Stir well to make sure there are no lumps.
- Let the batter rest covered for at least 8 hours to ferment. ( The longer the batter rests for fermentation, the better the puda would be)
MAKING
- Once the batter has fermented, stir well to get rid of any lumps formed. Meanwhile heat a non-stick pan to a medium temperature.
- Pour in a ladle of batter and let it cook. Drizzle some oil on the edges. Flip sides and cook both sides till slightly brown.
SERVING
- Serve hot (with a little ghee spread on the surface) with cilantro or mint chutney.
TIPS
- The batter can be prepared in large quantity ahead of time, and stored in the refrigerator. Remove it form the refrigerator just 30 minutes before preparing the pudas.
- Cilantro, green onions, sesame seeds and powdered cumin can be added to the batter if desired for added flavor.
Below is the old video, I shared few years ago with sesame seeds.
