Pudla Indian Chickpea Crepes

5 from 3 votes

Looking for the best Indian Crepes recipe? Our spicy breakfast chickpea Pudla are vegetarian, vegan, gluten free, dairy free and egg. Serve with chutney.

Prep Time20

Cook Time20

Total Time40

Course: Side Dish

Cuisine: Asian, Indian

Keyword: Chickpea Crepes, Gluten Free Crepes, Indian Crepes, Pudla, Vegan Crepes, Vegetarian Crepes

Servings:

Calories: 135kcal

Equipment

mixing bowl
measuring cups
measuring spoons
whisk
Ladle
Non-stick pan

Ingredients

1 1/3 cups chickpea flour
1 cup water
1/4 cup coconut cream
1 hot green chili
1 cup cilantro
1 inch fresh ginger
1 tsp salt
1/2 tsp chili powder
1/2 tsp garlic salt
1/2 tsp turmeric
1/2 tsp cumin seeds

Instructions

In a large mixing bowl, place the chickpea flour, salt, chilli powder, garlic salt, turmeric and cumin seeds.
Thinly slice the chili and cilantro. Grate in the ginger. Mix in the water and coconut cream removing any lumps that may have formed. When you have a smooth mixture, leave it to sit for up to 2 hours.
When you’re ready to eat, get a tawa, crepe pan or non-stick frying pan and place over very high heat. Add a drizzle of oil then reduce the heat to medium high.
Using a ladle, spoon one helping of the batter into the centre of the pan, swirling it around gently with the handle to get it to spread as evenly as possible.
Cook Indian Crepes for 10 seconds on one side, then flip it over with a spatula and cook on the other.
The key is to drizzle oil on the edges of the pan before you cook the next Pudla. Once each crepe is finished cooking let them rest on a dish towel until ready to eat.

Nutrition