Methi Na Pudla Recipe – A high protein Breakfast
Take your breakfast to the next level with this easy to make Methi na Pudla Recipe that uses fresh Methi (fenugreek leaves), Besan and a medley of subtle spices. It’s a delicious, healthy and easy recipe that comes together effortlessly in just 10 minutes. Your family will love this!
Gujarati food is one of the most loved cuisines in India. From mouth-watering khaman, Fafda, muthia, dhokla and mohanthal, Gujrati food is world-famous. The best part is – you can never go wrong with choosing the right combination of Gujrati snacks to accompany your chai or coffee. Let’s talk about one such breakfast or tea time snack recipe that is methi na pudla.
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What is Pudla?
If you are wondering what pudla is then here is the answer – pudla is a delightful name for Gujrati pancakes made using seasonal green leafy vegetables, besan (gram flour) and a medley of subtle spices.
This Methi na Pudla recipe is just what you need to eat for a heart-filling breakfast that doesn’t take much time to prepare. It’s a delicious, healthy and easy recipe that comes together effortlessly in just 10 minutes with only few basic ingredients.
Friends do I love Methi na Pudla… I’ve got great memories of my dad making them every Sunday or at least I begged him too. My Dad always uses iron tawa (in which we make roti) and never uses a nonstick one for making this methi na puddla. When I asked him the reason, he smiled and said “Jo log iron tawa me bane pudle khate hai unko nonstick wale kabhi pasand nahi aate” the reason is the pudlas made in iron tawa is crispier than made in nonstick.
The iron tawa requires a little more oil to roast first 1-2 pudlas, and the pudlas even break while flipping but once the tawa is heated evenly the puddla will come out perfect and crisp.
Make use of the fresh methi / fenugreek leaves until the season lasts. Prepare these healthy methi na pudla recipes and enjoy!
The Best Methi na Pudla Recipe
Making the best pudla is sort of subjective and in the eyes of the beholder. You may like really thin pudla, almost like a paper dosa or like super thick like dhokla. For me I like thin, light, and of course I like flavorful. The amount of coriander leaves and green garlic, I put into this recipe just gives it that extra love!
To further enhance the flavor of this you could add in spinach, Ajwain Leaves, oats, I mean seriously get creative and have fun, but the base of this recipe is absolutely delicious and can stand alone by itself. I’m just always trying to give you all a few more options!
Now go get your breakfast on!
More Breakfast Recipes
This methi na pudla recipe will perfectly fit the bill for the people who crave healthy, spicy and flavorful food. Besides being rich in taste, this recipe is protein-packed and very healthy. Now, without any further ado, let’s get started with the recipe of methi na pudla.
Make them in:
10 minutes flat
Without Eno / Soda
Using basic kitchen ingredients
Popular Right now
If you are bored of making parathas or poha daily mornings or want to try something different that is quick, instant and easy to make and yet super delicious, you should definitely give this Methi na Pudla recipe a try.
What makes the Methi na pudla so soft in the middle, and crisp at outside?
So, let’s talk about the key to making soft and crispy pudlas. While the ingredients are very important, a lot of making a soft pudla recipe has to do with the procedures. Since pudlas are supposed to be soft and crispy, you need to act that way when mixing the batter.
The key to soft and crispy pudla is not overmixing. In the absence of Eno and baking soda, the chopped tomato plays an important role in helping these pudla soft in the middle and crisp at outside.
Some important things to remember in this Methi na Pudla Recipe:
- Don’t overmix the batter as this will develop gluten in the flour too much, causing the pudlas to be heavy.
- Allow the batter to rest for 5 minutes before cooking.
- It’s very important to always use the same amount of batter so you get beautifully proportioned methi na pudla.
- Always drizzle oil on the edges of the tawa before you cook the next Pudla.
- The puddla tastes best when served hot immediately and when accompanied with tea or coffee or any chutney or ketchup.
What vegetables should I use for Pudla?
In winter season, I find that fresh fenugreek leaves taste so delicious in pudlas. However, stored kasoori methi will be perfect. Otherwise, you can take spinach leaves, radish (mooli) leaves or any other seasonal and fresh leafy vegetables also if you have that preference.
How do I adapt this Methi na pudla recipe for kids?
My son adores anything with fresh fenugreek leaves and I make these for him often. For his portion, I leave out the green chill. He likes them with black pepper but if your little one is sensitive to spice, you can leave it out.
I cut them into pizza shape and drizzle some mayonnaise or cheese. He is also loving this Apple oat cake at the moment!
What to serve with these methi na pudla?
Serve them with sliced onions or cucumber tomato salad, with this delicious Green chutney or Ole Ki Chutney as a dipping sauce.
For something extra, drizzle some garlic chutney or salsa sauce or simply grated cheese.
Feel free to get creative with these methi na pudla!!!
How will you pair these Methi Na Pudla? Will it be a 1 Minute Tomato Chutney or Ole Ki Chutney? I can’t wait to hear!
So, if you’re looking for an easy healthy breakfast recipe, I highly suggest these methi na pudla recipe. They’re crispy on the outside, soft on the inside, and have a bold methi and garlic flavour.
I hope you enjoy these Methi na Pudla as much as my family and kids.
Be sure to follow me on facebook, Instagram , youtube and if you’ve had a chance to make this Methi Na Pudla Recipe then definitely drop me a comment and a rating below!
Take your breakfast to the next level with this easy to make Methi na Pudla Recipe that uses fresh Methi (fenugreek leaves), Besan and a medley of subtle spices. It's a delicious, healthy and easy recipe that comes together effortlessly in just 10 minutes. Your family will love this!
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In a bowl take washed and chopped fresh fenugreek (methi) leaves.
Add fresh chopped coriander leaves, chopped spring onions (green part), chopped green garlic, Chopped Green chilies, finely chopped ginger, Asafetida (hing), coriander powder, Turmeric powder, red chilli powder, cumin powder and salt.
Mix well with hands.
Now add chopped tomato and again mix well with hands.
Take besan in another mixing bowl and add water slowly removing any lumps that may have formed. Tactile is best – I just do this with my fingers!
Don’t overmix. About a minute should do.
Add Fenugreek mixture in portions to besan mixture Carefully and mix everything together.
The batter should be smooth and runny in consistency.
Do a little taste test and add more salt if you need to.
When you have an even smooth mixture, leave it to sit for 5 minutes.
Heat a large non-stick frying pan over a very high burner and grease with oil or butter, then reduce the heat to medium low.
Using a ladle, spoon one helping of the batter into the center of the tawa, swirling it round gently with the handle to get it to spread as evenly as possible in a circle.
Cook it for 1-2 minute on one side, then flip it over with a spatula and cook on the other.
Remove the Pudla and start again with another one.
The key is to drizzle oil on the edges of the pan before you cook the next Pudla.
Eat pudla hot, hot, hot dunked in coriander chutney or tomato ketchup.
Ingredients
Directions
In a bowl take washed and chopped fresh fenugreek (methi) leaves.
Add fresh chopped coriander leaves, chopped spring onions (green part), chopped green garlic, Chopped Green chilies, finely chopped ginger, Asafetida (hing), coriander powder, Turmeric powder, red chilli powder, cumin powder and salt.
Mix well with hands.
Now add chopped tomato and again mix well with hands.
Take besan in another mixing bowl and add water slowly removing any lumps that may have formed. Tactile is best – I just do this with my fingers!
Don’t overmix. About a minute should do.
Add Fenugreek mixture in portions to besan mixture Carefully and mix everything together.
The batter should be smooth and runny in consistency.
Do a little taste test and add more salt if you need to.
When you have an even smooth mixture, leave it to sit for 5 minutes.
Heat a large non-stick frying pan over a very high burner and grease with oil or butter, then reduce the heat to medium low.
Using a ladle, spoon one helping of the batter into the center of the tawa, swirling it round gently with the handle to get it to spread as evenly as possible in a circle.
Cook it for 1-2 minute on one side, then flip it over with a spatula and cook on the other.
Remove the Pudla and start again with another one.
The key is to drizzle oil on the edges of the pan before you cook the next Pudla.
Eat pudla hot, hot, hot dunked in coriander chutney or tomato ketchup.
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