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Spinach Puda

Spinach Puda: Wholesome Indian Pancakes You’ll Love!

Spinach Puda is a delicious gluten-free savory pancake packed with protein and greens, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Indian
Calories: 112
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup gram flour (besan) Provides structure and a nutty flavor; substitute with other gluten-free flours if needed.
  • 3/4-1 cup water Necessary for a smooth, pourable batter; use as needed for consistency.
  • 1 cup spinach leaves Adds color and nutrients; use fresh for the best results.
  • 1/4 cup onion Introduces sweetness; finely chop to blend seamlessly into the batter.
  • 1 green chili Adds heat; adjust quantity to suit your spice preference.
  • 2 garlic cloves Enhances savory flavor; freshly minced is best for vibrant taste.
  • 1/2 teaspoon cumin seeds Contributes warmth and a smoky aroma; lightly toast for extra flavor.
  • 1/4 teaspoon turmeric powder Adds color and a subtle earthiness; it also boosts nutrition.
  • salt Enhances overall flavor; adjust to taste.
  • 1 tablespoon oil For pan-frying; choose a neutral oil that promotes crispiness.

Equipment

  • Mixing Bowl
  • Whisk
  • non-stick skillet
  • Spatula

Method
 

Step-By-Step Instructions for Spinach Puda
  1. In a large mixing bowl, whisk together gram flour with water until you achieve a smooth, slightly thick batter, free of lumps.
  2. Fold in the finely chopped spinach, onion, minced green chili, and garlic into the batter. Sprinkle in cumin seeds, turmeric, and salt, mixing gently until evenly distributed.
  3. Place a skillet on medium heat and let it warm for about 2 minutes. Drizzle in a tablespoon of oil and let it heat up until shimmering.
  4. Pour a ladleful of the prepared batter onto the skillet, spreading it into a circle about 5-6 inches in diameter. Cook for 2-3 minutes until the edges set and the bottom turns golden brown.
  5. Carefully flip the pancake using a spatula. Cook the other side for another 2-3 minutes, applying light pressure ensuring even browning.
  6. Continue with the remaining batter, adding more oil as needed until all pancakes are cooked.
  7. Serve hot with mint chutney, yogurt, or dal. Keep warm in an oven preheated to 200°F until ready to serve.

Nutrition

Serving: 1pancakeCalories: 112kcalCarbohydrates: 19gProtein: 5gFat: 4gSaturated Fat: 1gSodium: 200mgPotassium: 250mgFiber: 3gSugar: 1gVitamin A: 2000IUVitamin C: 15mgCalcium: 30mgIron: 1.5mg

Notes

Chop spinach finely for better blending. Store leftovers layered with parchment paper in an airtight container. Reheat on a skillet for best texture.

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