Besan Puda – Cheela – Gram Flour Cheela

By: Manjula Jain

January 18, 2007

Serving : 3 people
Total Time :25 minutes

Rate this recipe:

4.34 from 6 votes

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Besan Puda – Cheela – Gram Flour Cheela

Basen Ka Puda is a tasty low fat, quick & easy, vegan dish for breakfast or a light lunch. This recipe is quick to prepare and can be served many different ways. In my house this is a favorite dish for breakfast, folded with cheese.

Besan Puda Dosa

Ingredients

  • 1 cup besan gram flour
  • 1/4 cup rice flour chawal ka atta
  • 1 tsp salt
  • 3/4 cup water, use as needed
  • 1/2 tsp cumin seeds jeera
  • 1 tsp green chili finely chopped
  • 1 cup zucchini shredded
  • 1 tabs cilantro finely chopped hara dhania
  • 6 tbsp oil for cooking use as needed

Instructions

  • Shred the zucchini with the skin and keep aside.
  • Mix all the dry ingredients together: besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, cilantro, and zucchini. Mix well.
  • Use a non-stick skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. Pour about 1/2 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7" in diameter.
  • When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the puda using a flat spatula.
  • Press the puda lightly all around with the spatula to make the puda cook evenly. Turn the puda three to four time, until crisp and brown on both sides.
  • Repeat for the remaining pudas.

Notes

Tips:
Spread the batter quickly, or it will begin to dry and will be difficult to spread.
Serving Suggestions:
You can serve the puda with yogurt, hari chutney, spicy pickles.
Pudas can also be served as quesadillas. Fold the pudda with shredded cheddar cheese, sliced tomatoes, or roasted vegetables.
Variations
Zucchini can be replaced with finely chopped spinach, shredded potatoes, or  finely shredded cabbage.
If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.
Cilantro can be replaced with ground coriander powder.

Besan Puda Dosa

Besan Puda – Cheela – Gram Flour Cheela

Basen Ka Puda is a tasty low fat, quick & easy, vegan dish for breakfast or a light lunch. This recipe is quick to prepare and can be served many different ways. In my house this is a favorite dish for breakfast, folded with cheese.
4.34 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Indian
Servings 3 people

Ingredients
  

  • 1 cup besan gram flour
  • 1/4 cup rice flour chawal ka atta
  • 1 tsp salt
  • 3/4 cup water, use as needed
  • 1/2 tsp cumin seeds jeera
  • 1 tsp green chili finely chopped
  • 1 cup zucchini shredded
  • 1 tabs cilantro finely chopped hara dhania
  • 6 tbsp oil for cooking use as needed

Instructions
 

  • Shred the zucchini with the skin and keep aside.
  • Mix all the dry ingredients together: besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, the consistency of pancake batter or Dosa batter. Add the green chilies, cilantro, and zucchini. Mix well.
  • Use a non-stick skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. Pour about 1/2 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7" in diameter.
  • When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the puda using a flat spatula.
  • Press the puda lightly all around with the spatula to make the puda cook evenly. Turn the puda three to four time, until crisp and brown on both sides.
  • Repeat for the remaining pudas.

Notes

Tips:
Spread the batter quickly, or it will begin to dry and will be difficult to spread.
Serving Suggestions:
You can serve the puda with yogurt, hari chutney, spicy pickles.
Pudas can also be served as quesadillas. Fold the pudda with shredded cheddar cheese, sliced tomatoes, or roasted vegetables.
Variations
Zucchini can be replaced with finely chopped spinach, shredded potatoes, or  finely shredded cabbage.
If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.
Cilantro can be replaced with ground coriander powder.
Keyword Besan Cheela, Healthy Breakfast, Quick And Easy
Tried this recipe?Let us know how it was!

How to Make Besan Cheela: Crafting a Delightful Indian Pancake

Besan Cheela is a quick & easy bread based breakfast recipe ideal for those on a gluten free and looking for low fat vegan alternative.  Besan cheela, also known as chilla or besan chilla, is a savory Indian pancake that’s not only delicious but also packed with nutrients. Made primarily from gram flour (besan), this versatile dish can be customized with various ingredients to suit individual tastes. From shredded vegetables to aromatic spices, each component contributes to the overall flavor and texture of the cheela. Let’s delve deeper into the art of crafting the perfect besan cheela, step by step.

Step 1: Shredding Zucchini for Besan Cheela

The journey to creating the perfect besan cheela begins with the humble zucchini. Its vibrant green hue and delicate flavor make it an ideal addition to this traditional recipe. Start by carefully shredding the zucchini, ensuring to retain its nutritious skin. This step not only adds a delightful texture to the besan cheela but also enhances its nutritional value. Once the zucchini is finely shredded, set it aside, eagerly awaiting its incorporation into the besan cheela batter.

Step 2: Preparing Dry Ingredients for Besan Chilla

The foundation of a perfect besan chilla lies in the precise combination of dry ingredients. In a mixing bowl, amalgamate besan, rice flour, cumin seeds, and salt, creating the essential base for the besan cheela batter. Gradually introduce water, achieving a smooth consistency akin to that of pancake or dosa batter. The inclusion of finely chopped green chilies, fresh cilantro, and the shredded zucchini further enriches the mixture, imparting a burst of flavors and a harmonious medley of textures.

Step 3: Heating the Skillet for Making Besan Cheela

An indispensable element in the besan cheela-making process is a well-heated skillet. Place a non-stick skillet over medium-high heat and confirm its readiness by performing the quintessential water droplet test – the sizzle upon contact indicates the skillet’s optimum temperature for crafting the perfect besan chilla.

Step 4: Pouring and Spreading Batter for Besan Chilla

With the skillet primed and ready, it’s time to pour approximately 1/2 cup of the besan cheela batter onto its surface. Using the back of a spoon, adeptly spread the batter evenly, starting from the center and spiraling outward. This technique ensures the formation of a well-rounded besan chilla, approximately 7 inches in diameter, ready to be adorned with flavorful toppings.

Step 5: Cooking the Besan Cheela to Perfection

As the besan cheela begins to set on the heated skillet, delicately spread a teaspoon of oil over its surface. After a brief interval of about 30 seconds, gracefully flip the cheela using a flat spatula. Applying gentle pressure with the spatula ensures uniform cooking, and this process is repeated three to four times until the besan chilla attains a crisp, golden-brown exterior on both sides, tantalizing the senses with its aroma and visual appeal.

Step 6: Repeating the Process for Besan Cheela

The besan cheela-making process is a delightful rhythm that beckons for subsequent rounds. Repeat the aforementioned steps for the remaining batter, creating a succession of besan chillas, each promising a savory and gratifying experience. Whether enjoyed as a snack or a light meal, besan chillas stand as a testament to their versatility and irresistible charm.

In conclusion, mastering the art of making besan cheela is not only a culinary feat but also a journey of exploration and creativity. With each step carefully executed and each ingredient thoughtfully incorporated, you can create a dish that delights the palate and nourishes the body. So, gather your ingredients, heat up your skillet, and embark on the flavorful adventure of making besan chillas – a dish that’s sure to become a favorite in your kitchen repertoire.

Comments

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    Melissa Carroll
    June 27, 2020 at 9:56 am

    These pudas are my favorite breakfast! There are so many wonderful recipes here that are popular at my house. Thank you for this recipe, and the countless others that I keep coming back to you for!

      Manjula Jain
      June 28, 2020 at 11:38 pm

      Melissa, Thank you I appreciate

    Priti
    February 13, 2020 at 2:12 pm

    Hello. Question about puda – some recipes make them without rice flour. What is the purpose of adding rice flour. I am trying to make puda crispy and not soggy. Thank you very much.

      Manjula Jain
      February 14, 2020 at 10:12 am

      Priti, rice flour adds the crispness to puda and that is the reason I add rice flour.

    Denise Koehnke
    December 10, 2019 at 1:39 pm

    Dear Manjula,
    I have been using your puda recipe for years…we love it. Thank you! All your recipes are wonderfully tasty. ????
    Denise

      Manjula Jain
      December 17, 2019 at 1:25 am

      Thank you

    Sharon Ward
    December 13, 2018 at 6:07 pm

    5 stars
    Hi I am on a Paleo diet and cannot eat wheat flour or sugar. I just love your food and all Indian foods.
    Do you have a samosa recipe that doesn’t use wheat flour?
    Thank you for making Indian cuisine so easy.

      Manjula Jain
      December 21, 2018 at 8:06 am

      Sharon, sorry I don’t know how to make samosa without wheat flour

    Nancy S Farrell
    August 14, 2018 at 9:47 am

    I just made these for the first time and they were delicious! I watched the video first so that I knew what to do. Thank you so much-you are my inspiration for my Indian food journey.

    Hannah Hill
    January 7, 2018 at 12:43 pm

    I have made so many of your recipes, including this one. All turn out great so I just wanted to thank you.

      Manjula Jain
      January 10, 2018 at 12:49 am

      Hannah, Thank you your comments means lot to me.

    Dina Melucci
    January 4, 2018 at 10:00 am

    I will definitely make this by tommorrow I thought Chana and gram flour was the same thing, both made from chick peas. What is the difference please? I have gram flour.

    Kd
    July 16, 2017 at 10:29 am

    Tried making it with zucchini as well as pumpkin. Always works great. Thank you so much for the great recipe

      Manjula Jain
      July 19, 2017 at 2:25 pm

      Kd, always good to make the changes in recipe

    沈彦赟
    May 9, 2017 at 7:00 pm

    Hello Manjula and thank you for the recipe!

    I tried to make those dosas but failed. I didn´t add the veggies so I didn´t mix in the rice flour like you advised it but it turned really dry once cooked and couldn´t form a proper dosa. I tried different texture, with more or less water.
    I made my gram flour from scratch by roasting chickpeas and grinding them into flour. Is this the right technique to make gram flour? What could have been wrong?
    Thank you!

      Manjula Jain
      May 10, 2017 at 4:48 pm

      thomas, gram flour is made grinding raw chana not chickpeas.

    Didina
    November 5, 2016 at 11:08 am

    I have been making these for a long time now…we prefer a plain batter with rice flour and then melted cheese with veggies for the filling. It’s very quick and customizable! We also like it with yellow corn flour instead of rice flour. I always use olive oil because that’s what I have usually and it works great. I have also tried it with both bengali gram and kabuli gram flour, it’s good either way. Thank you for the recipe.

      Manjula Jain
      November 7, 2016 at 9:06 am

      Didina, good, this can be made so many ways.

    Archana
    August 23, 2016 at 5:28 am

    Hi Manjula ji,
    Can we add cucuber instead of zucchini?

      Manjula Jain
      August 23, 2016 at 7:49 am

      Archana, this should be fine but do squeeze some water out from shredded cucumber before

    Rohini Srinivas
    May 24, 2016 at 10:45 pm

    Hello!
    I made this with a lil improvisation. Added shredded carrots and a little bit of Eno just before making the dosas. Fluffy, tasty and yummy and instant. What more can you ask for?

      Manjula Jain
      May 24, 2016 at 11:17 pm

      Rohini Srinivas, sound interesting

    Susanna
    September 1, 2015 at 5:15 am

    Hi Manjula aunty,
    I love your recipes! So healthy and easy to make. I have a question about this recipe..could I use shredded yellow squash instead of zuchinni?
    Thank you!
    Susanna

      Manjula Jain
      September 1, 2015 at 3:44 pm

      Susanna that will work

    Hannah
    July 6, 2015 at 4:58 am

    You are really incredible!!!!!
    Thanks for this fabulous,tasty,easy ,healthy and non fattening recipe.
    At first,I made it as described.It was delicious beyond belief,the Zucchini giving it a light texture,not always easy to achieve with chick-pea flour
    I then made my own version.Having sauteed some onions,garlic,chillies and KALE,I added it to the batter.
    Came out fabulous
    Will add your recipe as a staple in my experimental kitchen
    It just works!!!

    Nancy
    June 15, 2015 at 10:46 pm

    Thank you Manjula, these were delicious! I improvised a bit as I did not have rice flour (or rice) on hand so I used 1/4 cup coconut flour instead. But fortunately, I watched your video again and saw how runny the batter was so I had to add (slowly) quite a bit more water- maybe another 1/2 cup to get the right consistency. I also added 2 chopped scallions- the green part only and fresh cilantro. The first puda fell apart when I tried to flip it- not sure if too many scallions or if it was the coconut flour or the size. I made the others with only 1/2 cup of batter and they did not fall apart. 🙂 I served them with with Greek yogurt and mango ginger chutney. Thanks for the video and recipe.

    parveenyasmin
    June 2, 2015 at 12:29 pm

    dear Manjula de,
    How r you? I really liked your recipe.Dosa is very nice & easy to make.my family likes your dosa. thanks for sharing your recipes.

    thanks again.

    parveen

    Nisha
    May 20, 2015 at 3:03 am

    Hi Manjula Aunty,

    Is there any suitable replacement for zucchini? My father doesn’t react well if he has zucchini.

    Thankyou for sharing your recipes.

      Manjula Jain
      May 20, 2015 at 10:07 am

      Nisha,
      You can use finely chopped spinach, shredded cabbage, lacuki

    sweta Vijay
    March 23, 2015 at 11:27 pm

    Likd almost all ur recipes…. Thnq you

    Ami
    March 10, 2015 at 12:45 am

    Thanks for such a delicious and easy recipes…love them to cook for my loved ones. 🙂

    hilariusaquarius
    January 22, 2015 at 9:30 am

    I am wondering if this can be frozen and reheated when needed.

    Rich
    January 15, 2015 at 2:54 pm

    Dear Manjula,
    Your site is so educative and recipes are very practical and easy to make. I look for healthy food as much as possible and try to adapt your recipes. Here is one.
    I made this today without the vegetables, because I wanted a Plain Besan Dosa. The ingredients used were 1 c Besan flour + 1/4 cup brown rice flour + pinch of black salt + pinch of regular salt + water . As you had in your recipe, the above was mixed into pancake or dosa consistency.
    The non-stick pan was oiled with 1 teaspoon Olive Oil and then the batter was spread on the hot pan.

    This came out very crispy. Recipe above made 2×9 inch dosas. The taste was so good, I will make it again tomorrow. I believe you can make an addition to your site, after doing some trials. Perfectly healthy chick pea and brown rice dosa in olive oil
    Thank you so much for your effort and hard work on all the recipes.

      neeta
      July 31, 2015 at 10:40 am

      Where do 7 get brown rice flour?

        Manjula Jain
        July 31, 2015 at 11:05 pm

        Neeta I have no idea

    amrita
    March 4, 2014 at 3:59 pm

    Nice article , me and my mother always following your ideas

    Thanks for sharing

    Nina
    September 27, 2013 at 11:32 am

    1 Cup of Besan woudl be 128 grams, you can use conversion chart to help this; http://allrecipes.com/howto/cup-to-gram-conversions/

    mita robertson
    February 1, 2013 at 9:56 pm

    Manjulamassi, Thank you being sooo willing to share yourself & your hooomie recipes w/us. You remind me of my mom… whom I miss greatly 🙁 She would make simple salty &/or sweet puda for a snack w/masala chai. Sooo comforting!!! Thank you again, & I look forward to view more of your recipes… especially now that I know you have a facebook page 🙂
    God Bless You!!!

    ANEESHA SALI
    December 10, 2012 at 5:12 am

    Dear manjula,
    your recipies are very simple and very tasty. My family likes your aloo dum very much. Thanks …………….

    smitha
    November 16, 2012 at 2:18 pm

    You are awesome cook..:)Your websites teaches us so many varieties…I tried this Besan Puda ,it was tasty ..Thanks for the website and videos..Keep posting..:)
    Once again Thank You

    Arlene
    November 15, 2012 at 4:45 pm

    I tried your recipe and all my kids liked it! I had some Besan and had no idea what to do with it so I found your page. I have never made any Indian recipe and wasn’t sure what the Besan would taste like or how it would cook up. My family said to make this again. The only change I made was to switch scallions for the peppers (I didn’t have the peppers and I don’t think my kids would have like them) so scallions were a mild alternative. I am “all American” and always looking for something new to try. Thanks for posting this and we’ll be making it again.

    Vân
    October 8, 2012 at 11:48 am

    Dear Manjula,
    Thanks for sharing this receipe. Just made it as is and it is absolutely delicious : soft, not too dry thanks to the zucchini, and very fragrant ! The batter is as easy to spread as chown in the video, thanks again for your time !

    Pilar
    September 24, 2012 at 7:50 am

    Good afternoon Manjula:
    I visit your blog not long ago. I always think that everything you cook looks great.
    I wanted to ask: the green coriander must put the leaves or seeds.
    Best regards

      Manjula Jain
      September 24, 2012 at 11:03 pm

      Pilar,
      Leaves

    scott winstone
    September 14, 2012 at 7:58 am

    I have a serious digestion problem when it comes to eating bread. I have recently discovered the Amazing DOSA with it’s seemingly endless possibilities. It is not only that it is tasty, good looking, fun to cook and experiment with but I have no problem with it’s digestion.
    Thank you to India and to you Manjula for I am about to try a mix with some bits and pieces in it.

    Best wishes from a very grateful

    Scott x

    Danuta
    July 16, 2012 at 8:43 am

    I forgot to mention that I made them my self 🙂

    Danuta
    July 16, 2012 at 8:41 am

    Oh dear Manjula, I love Ladoo’s when I was in Brahma Kumaris in New York, they were delicious. Now I am back to Poland and I can’t find the basan, but I am keep trying. Thank you for bringing my memories back.

    With love

    Danuta

    Banu
    June 22, 2012 at 10:25 am

    Tried the Almond kaju burfi very easy and very tasty

    Anil Kaushal
    June 20, 2012 at 2:23 am

    I really liked that recipe
    its really easy & quick to make
    I have 2 questions
    1. Can i skip rice flour and add Oats flour to make it little healthy n heavy ???
    2. instead zuchini ( I cant buy around here) can i just add chopped onions and capsicum ?

      Manjula Jain
      June 20, 2012 at 5:47 pm

      Anil Kaushal
      You can skip rice flour adding onions and capsicum will make thick puda.

    Zara Varma
    May 29, 2012 at 7:53 am

    Namaste aunty,

    I had tried your kadhi pakoras recipe & that came out very well. Thanks a lot for your recipes. Looking fwd to try more recipes..

    preeti
    May 27, 2012 at 1:10 pm

    hi manjula aunty , you really have made my life so easy . im a learner and your easy n simple recipes always help me out . thanx a lot really …

    jun
    April 24, 2012 at 3:48 am

    Hello Manjulaji,

    I cannot eat spicy foods, and was wondering if I can leave the chiles out of this recipe, and what I can substitute for them?

    I’d also love a good non-spicy, but tasty dal or kitchari recipe. Can you recommend one? I haven’t had a chance to check out other recipes on your website yet.

    Thanks for sharing your recipes!

    William-Bernard Reid-Varley
    April 21, 2012 at 10:56 pm

    Hi Manjula,
    I am a first-year student at Dartmouth Medical School and one of my friends here told me abou your website. I love your recipes!
    Preparing the dishes and consuming them are highlights of my week! For the Puda recipe, can the Besan Pudas be stored for up to a week in the refrigerator and re-heated when needed?

      Manjula Jain
      April 22, 2012 at 12:27 am

      William-Bernard Reid-Varley
      Besan Pudas can be stored for up to a week in the refrigerator and re-heated when needed.

    sabeeka
    August 21, 2011 at 12:13 am

    nice recipe n very easy

    uma
    June 14, 2011 at 1:10 pm

    hello Manjulaji i want to ask you that instead of zucchini can we use louki to make puda?

      Manjula Jain
      June 14, 2011 at 6:22 pm

      Uma,
      Louki will work.

    Mona
    March 18, 2011 at 6:09 pm

    aunty, i did try puda today… wahhhhhhhh…. muaaaaa…you rock aunty!

    Shree
    February 18, 2011 at 6:28 pm

    Hello Manjulaji,

    Thanks so much for all the recipes. Today I tried Besan pude and it came out excellent.

    I’m vegetarian and came to U.S.A very recently. I had too many eye openers like most of the cheese available here is not vegetarian and so is Domino’s sugar.
    1.http://www.vrg.org/nutshell/faqingredients.htm#cheese
    2.http://www.vrg.org/journal/vj97mar/973sugar.htm

    I felt you might already know this. Still just thought would share it with you just in case. And may be this might help any other viewers who might not know the details yet.

    Thanks again a ton for all the wonderful recipes you share with us.

    Priya
    December 26, 2010 at 3:47 pm

    Thank you once again for another great recipe! In Mumbai my mother-in-law makes me besan parathas with mooli, but as they are not gluten free I can’t make them at my home. This was an amazing substitute! I made them with mooli and my husband loved them and they reminded him of Sunday afternoons at home.

    Once again, you are the best!

      Briana
      February 9, 2011 at 9:10 am

      can you you please give me the recipe of Mooli Puda,
      Thank you,

    Darlene
    December 12, 2010 at 8:34 am

    I have been looking for a dosa recipe to try, that looks easy. My husband’s favorite food is dosa with aloo masala. Let you know how it goes.

    Mahi
    December 11, 2010 at 9:41 pm

    Dear Aunty,
    I love your recipes. Ever since I saw your website, I stopped asking my mom for recipes. Thanks a lot. Could you please share the recipe for mooli parata?

    Thanks again,
    Mahi

    Deborah
    November 9, 2010 at 10:32 am

    I haven’t found gram flour near here. Does it work with regular flour ? thanks a lot for sharing, it looks really yummy !

    Achu
    September 11, 2010 at 9:08 am

    Dear Manju Anti,
    I love many of ur recipes. can I make Pizza without oven and by a gas stove?

    Bee
    September 1, 2010 at 9:20 am

    Is this recipe gluten free?

      Manjula Jain
      September 1, 2010 at 4:51 pm

      Bee, This is a gluten free recipe.

    geeta
    August 18, 2010 at 12:57 am

    dear madam,
    your recipes are very good and i want to know that if we use shredded potateos and spinach they are boil or not.

      Manjula Jain
      August 18, 2010 at 8:18 am

      Geeta,
      Spinach and potatoes both taste good and you do not have to boil them before adding to the basen mix.

    BC
    August 3, 2010 at 2:44 pm

    Can I use Wheat Flour instead of Rice Flour?

    Thanks

      Manjula Jain
      August 3, 2010 at 8:28 pm

      BC,
      If you don’t have rice flour do without it.

    Preet
    July 15, 2010 at 10:13 am

    I like many of ur recipes.those are awesome.how we can make moong dal halwa and khoya burfi

    Geeta
    June 18, 2010 at 8:14 am

    Made these today.. Awesome Awesome.. Unique taste 🙂

    sabine
    June 18, 2010 at 6:22 am

    dear manjula ji,
    thank you so much for this yummy recipe. i tried it two times, once with zucchini and once plane, my husband and me liked both and i will try some other variations.
    i´m very happy to have found your site.
    god bless you
    sabine

    rupali
    March 18, 2010 at 5:53 am

    instead of rice flour can i use cornflour ??????

      Manjula Jain
      March 18, 2010 at 9:43 am

      Hi Rupali,
      Rice flour is used to give little crispness you can do without or can be replaced with sooji (semolina flour) corn flour will not work.

    Laura
    February 27, 2010 at 9:42 am

    I bought zucchini this morning to have a light meal while my husband is at work, then i checked your website as usual to find a delicious and easy recipe, and i tried this, absolutely delicious and easy to prepare, i put inside some shredded mozarella cheese that i had. also bought mushrooms to make the mushroom curry but these dosas were enough for my lunch so maybe tomorrow.
    take care and God bless you dear Manjula!

    Diva
    February 5, 2010 at 2:10 pm

    amazing recipe…i tried this and it came out excellent…i have not eaten anything like this before…..everyone should try this once. Keep up this good work and keep giving us such amazing recipes

    Kiran Singh
    February 2, 2010 at 7:48 pm

    Hi Manjula Aunty,

    You are amazing and loving aunti. I really like your receipe, specially kadhi with ghee tadka, rasgulle, and aloo gobhi. Do you live in USA? Most of your receipes are simple and quick, you made our life easier to provide these receipes.

    Take care,
    Kiran

    richa
    January 30, 2010 at 11:36 am

    if i use veggies and omit rice flour is that okay?

    Arti Verma
    January 20, 2010 at 4:57 am

    I was watching this video and was also hungry…so just kept the lappy in kitchen and followed the step wise procedure….and it turned out to be amazing….Thank you so much for sharing receipes without onion and garlic…now I can trat my frienz as few are Jain.
    Mouth-Watering Reciepes !!!

    Musing Gal
    January 15, 2010 at 12:50 pm

    I made this recipe yesterday. I used shredded potato and very little chopped onions to it. It was pretty wuick to make it and we loved it.
    Thank you!

    Courtney
    January 8, 2010 at 10:08 am

    Hello Aunty,

    Thank you for all the lovely recipes! I am an American vegetarian trying to expand the number of things I cook for my babies. We love watching your videos! Keep up the good work!

    sadia
    December 12, 2009 at 1:53 pm

    hi aunty
    can we use palak or methi or any other vegetables instead of zucchuni?
    thanks

      Manjula Jain
      December 12, 2009 at 2:42 pm

      Hello Sadia,
      Yes you can use the vegetable of your choice.

    Nisha
    November 15, 2009 at 7:46 pm

    Dear Manjula Ji,

    I tried your gram flour dosa today and it was simply amazing…Just YUM!! My mom used to make a similar version called Adai but that needs some time to prepare…

    Thanks for posting this…

    shah
    November 11, 2009 at 7:11 pm

    Well I made Puda with Spinach and it was a delight i have made sveral of Manula ‘s recepies but htis stands out Like her husband I can also eat this Puda everyday My mother used to make this with methi leaves and manjula’s has more variations
    she is just an outstanding cook Hurrah!

    gina
    October 29, 2009 at 4:55 pm

    Hello Aunty, i use to make Puda without Rice flour,but after trying with rice flour it came out really good. Thanks for all your good recipes.

    Avis
    October 29, 2009 at 9:10 am

    It was very tasty and also easy to prepare.

    Shivani Jain
    October 25, 2009 at 8:30 pm

    Hi Aunty,

    i found this receipe very different n wanted to try it out….just wanted to knw is it fine if i use Corn flour in place of rice flour…does this solve the purpose??

    Thnx 🙂

    Shubha
    October 9, 2009 at 9:51 am

    Hello manjula Aunty,
    As diwali is coming I wanted to ask u if u can post recipe for Tomato sev and palak sev. I wanted it before diwali… I will be thankful if u can help me atleast with the recipe if not video…:) thank u so much

    Vani
    October 3, 2009 at 3:00 pm

    Hi,

    I am truly amazed with the amount of time and energy and enthusiasm you put into your cooking and your videos. Thanks much. I am sure it helps a whole LOT of people out there. I regularly check your website for recipes… it is a good way for me to relax 🙂

    I have tried a couple of your recipes. Fantastic. I am going through a phase where i cannot tolerate onion or garlic and your recipes are like God-Sent!!

    Have a wonderful Diwali coming up soon.

    Thanks much
    Vani

    Christine
    September 13, 2009 at 5:07 am

    Can I use white wheat flour or whole wheat flour instead of gram and rice flour?

    Rathi N Kumar
    September 10, 2009 at 5:47 am

    hi
    i enjoy all ur recipes – it is very simple & interesting – the ingredients & the way to make – i am gonna try diffrent recipes each day & am sure my family would commend the same….tks for ur guidance

    swarnalata
    September 3, 2009 at 9:32 am

    I tried this reciepe,it is really a good ,tasty,nutritious reciepe,i really like it.
    thanks .

    Simran
    August 21, 2009 at 8:22 pm

    Manjula aunty,

    I really like the work you are doing…. and making life easier for both guys and gals…. Couldn’t resist myself to offer you thanks for your detailed videos available free of cost, great way of helping people.

    Preeti
    August 20, 2009 at 1:00 am

    I tried this last week when my son wanted something different to eat. I am tired of serving the same snacks since we came to UK. This was an instant recipe and I could fold all nutritious vegetable which my son wouldn’t eat otherwise. Thank you for sharing this recipe. Is it possible to share a few more recipes to trick fussy kids? 🙂

    Uma
    August 19, 2009 at 4:53 pm

    My husband loved this dosa ! Thanks a lot for the recipe.

    Sangeeta Malekar
    August 15, 2009 at 2:30 am

    This is nice recipi. I have seen all recipies on your site. very nice and easy to cook all recipies. thanks for sharing with us.

    shweta
    August 11, 2009 at 8:22 pm

    thank you for everything. i just wanted to tell that some one told me not use plastic spoon for cooking as it causes cancer. use a wooden spatula.

    Rajani
    August 10, 2009 at 7:46 pm

    Hi,

    I tried this Besan Puda recipe with zucchini today in the same manner as shown by you and it turned out really well. My husband and I liked it very much specially because it is such an easy and instant dish and very delicious at the same time.
    Thank you for the wonderful recipe 🙂

    Jennidy
    August 6, 2009 at 6:12 pm

    I made using an equal amount of carrot instead of zucchini. I had to add about 1/2 cup more water to get the batter to the right consistency. These were really delicious! I ate them with your tomato chutney recipe, a veggie sambar curry (no coconut), and some lime ginger pickle (from the store). A mix of North and South; it turned out very nice!

    Misty
    August 4, 2009 at 10:57 pm

    this looks wonderful.Im definetly try this one next!~

    sasmita
    August 4, 2009 at 8:29 pm

    I just want to say…………….i love u aunty

    Roshni
    July 22, 2009 at 6:01 am

    Hi Manjula Aunty,
    I tried this recipe puda dosa with finely grated cauliflower. It came out very well. My husband liked it very much 🙂
    Many thanks!

    Jaya
    July 20, 2009 at 3:10 pm

    You can make dosa in a tava or other cast iron skillet if it is well seasoned from prior use. Otherwise, a teflon coated non-stick pan works the best.

    Rananita
    July 19, 2009 at 9:46 pm

    Hi
    I dont have any nonstick skillet and spatulla, is it possible to make the Dosa in nonstick frying pan.Your receipes are really woderful thanksa

      Jaya
      July 20, 2009 at 3:11 pm

      Rananita, see my reply above.

    madhuri
    May 28, 2009 at 7:30 am

    Im out of basin.Can I try with corn flour.. just curious. Let me know

      Manjula Jain
      May 30, 2009 at 3:00 am

      Hi Madhuri, Try and let us know how it was.

        Becky
        June 27, 2009 at 4:05 pm

        Mine were too thick at the start, then I added more water, but I still needed to spread them out more quickly to get the crispy edge. I used red bell pepper instead of hot pepper and they were delicious! This was my first try with any Indian cooking. Thank you for a great gluten-free meal.

    deepthi
    May 25, 2009 at 8:26 am

    Hi Manjula aunty…
    am a great fan of your food….i hav tried most of ur food..and just liked it.
    I wud like to ask u some thing,i hav never seen u using onion to ur recipe,just curious only…
    thanks for ur cookery shows…..
    see u again.

    Rachel
    May 20, 2009 at 8:36 am

    Namaste Manjula. I wanted to say I love your show. You are so informative and make it easy to understand in English for me. I am an american woman who was introduced to punjabi cooking By a wonderful indian cater. I have parted ways with her, but dearly missed Indian cooking. Thanks to you I can have roti and Palak Paneer whenever I want! Thank you so much for your videos, for teaching me the Indian Language ( food names and Hello, which dialect are you speaking?).
    Also your clothes are so beautiful!
    Keep up the awesome cooking,
    Rachel

      Jaya
      May 20, 2009 at 1:38 pm

      Aunty’s language is Hindi.

    kaveri
    May 1, 2009 at 5:58 am

    what is semolina powder in hindi?Can we make cutlets without using bread crumbles
    ?can we use gram flour /besan /semolina flour instead?please leave areply for me..

      Bee
      May 12, 2009 at 7:50 am

      Sooji, or rava

    SHOSH
    April 25, 2009 at 4:10 am

    I am from Israel and I love Your recieps.I love Indian food.I visit India.
    Shosh

    Amanda
    April 23, 2009 at 6:32 pm

    Fantastic recipe, as always. Thanks so much for sharing. 🙂

    SMM
    April 13, 2009 at 5:29 am

    Hello Manjula (Aunty),

    Thank yo so much for your easy recipes. I have learnt quite a bit of Indian day-to-day cooking from your recpies and from my mother (over the phone). They have made life easy for me.

    Thank you once again 🙂

    Regards
    SMM

    Mansi
    April 8, 2009 at 2:56 am

    Hello Manjula aunti!

    I saw your recipe and it is so easy and so yummy also. I made it and it was wonderful. Thank you very much.
    Your all recipes are very easy and very tasty to make so I like to watch your all recipes. I made so many recipes and it were also wonderful.
    Thank you again.

    Jay Shri Krishna.

    Regards,
    Mansi Patel

    S.
    April 6, 2009 at 9:25 am

    This is great!
    I become vegetarian, but since I ate before mostly dry things as scrambled eggs and bread with some meat for the supper I wasn`t able to adapt myself to eat boiled vegetables in the evening. I tried this recipe and this will make it. I just try to vary different dhals, and maybe nuts in this recipe.
    Thank you!

    Manisha
    February 23, 2009 at 2:06 pm

    Hi ManjulaJi,
    I belong to a punjabi family and besan puda used to be a regular breakfast since childood.I also remember making Sweet Besan puda in fasting days.Do you have the recipe for Sweet besan ka puda?

    Fouzia Qureshi
    February 15, 2009 at 10:33 pm

    Salam Manjula Jee,

    I’ve tried many recipeis and found very delicious and great. Thanks for creating such a nice website for us.
    I want to know I can’t understand “zucchini (Italian squash) ” can u pls. tell me the Hindi Name or please give me the substitute
    for this. I will be very greatful to you.
    Thanks a lot/

      Manjula Jain
      February 15, 2009 at 11:56 pm

      try any other squash

        Eileen Freeman
        April 4, 2009 at 3:50 pm

        Zuchinni is known as courgette in the UK

      rita
      May 8, 2009 at 3:09 pm

      Yes it is very tasty…………..i also tried chopped onions as a substitute for zucchini…………sum wht like onion dosa its too tasty

    Yasmin
    February 11, 2009 at 5:23 pm

    hello aunty ji,
    Yesterday i tried this pudu ,its was ver delicious,thank u so much for the recipe. i actually didnt ve rice flour so i skipped it yet the pudu came out nice n crispy,the cheese version was everyones favorite n wat way to make my kids zucchini.. thanks so much..cant wait to try more recipes of urs..
    cheers
    Yasmin

    Aarti C
    January 26, 2009 at 1:52 pm

    Namaste Manjulaji,

    Your puda recipe is the best thing that has happened to me after learning how to make instant dosas. I’ve learnt SO much from just watching your videos. Many thanks and big hug!! 🙂

    Adam in Oakland
    January 21, 2009 at 3:19 pm

    Hello Manjula!

    Thank you so much for sharing your wonderful recipes! I followed your video to make besan pudas during the weekend, and they turned out absolutely heavenly. I’ve done some Indian cooking before, but never any breads – I was too nervous, thinking they wouldn’t turn out, and none of the cookbooks I’d read ever showed pictures of the process. Your videos are exactly what I needed! I just bought ingredients to make aloo parathas tonight – can’t wait!

    Thanks again!
    Adam

    Bryn
    January 14, 2009 at 3:21 pm

    Dear Manjula Aunty, I so enjoy your videos – they are clear and easy to follow. Now I feel
    more confident to try all sorts of delicious vegetarian Indian foods. Thank you and please
    continue to help all of us!
    a fan in Santa Barbara, Bryn

    Laura
    January 2, 2009 at 9:57 pm

    Hello, Manjula Jain,
    I am hosting our Culinary Club event this coming weekend and Indian food was my pick. Thank you so much for your wonderful help. I find your videos most helpful. What I need is a list of substitutes for certain spices, as I don’t believe some of the cooks in my club will take the time to find all of the original ingredients. I would also love to have your opinion of my chosen menu: vegetable cutlets, corn vegetable soup, cabbage chala dal salad, basan puda, raita, yellow fried rice, mango lassi, and coconut burfi. Thank you so much, Manjula Jain.
    Sincerely,
    Laura

      Manjula Jain
      January 3, 2009 at 10:43 pm

      Hello Laura,
      Menu sounds great and you should not have any problem finding the ingredients, Chana you can replace with yellow split pea and basen if you have to replace with chickpea flour. Asafetida and black mustard seed if you don’t find just do without. I hope your guest will enjoy the food.
      Manjula

    Eileen Freeman
    December 10, 2008 at 7:27 am

    Thank you for your recipes – I can’t eat wheat, rye, oats or barley as they contain gluten. I have found recipes on your site which don’t need wheat or a wheat replacement flour.

    I have just tried your recipe for Besan Puda – Yumm! yes it is very tastey served with chutney. Thank you so much. Now I must go and learn to make my own chutney.

    I like the way you present the instructions – simple, clear and not too much talking. Some presenters talk too much. I find your videos leave me feeling relaxed and confident about trying the recipes.

    What a wonderful idea to have you doing this – not party food but propper nutritious food. Thank you.

    My best wishes
    Eileen

    Manjula Jain
    December 2, 2008 at 10:23 pm

    Check the recipe for hari chutney

    Teena
    December 2, 2008 at 8:58 pm

    hello i really love ur videos and dishes that u make but i want to know how u made the chetni that u mentioned the green sauce i tried it at some Indian restaurant and i was wondering how to make it

    Shalini
    November 21, 2008 at 8:23 am

    Thanks Jaya! will try it out.

    Jaya
    November 20, 2008 at 4:53 pm

    PAM should work, but if you’re trying to reduce the amount of oil you usem it probably won’t make any difference.

    Whether you use PAM or oil, you must use enough for the dosa or parantha to fry properly.

    Shalini
    November 20, 2008 at 6:35 am

    Hello aunty,
    Can we make these using cooking oil spray (PAM)? Also, can we use it for making paranthas or dosas?
    Thank u

    Nita
    November 17, 2008 at 11:13 pm

    Sat Sri Akal Aunty,today i made besan ka pooda and it comes out nice.Everybody at home liked it.But i can’t find zucchini so i didn’t add it.thank you to and your recipes.

    Sandra
    November 4, 2008 at 11:53 am

    Can brown rice flour be used instead of white? Will it still have the same crispness?

    Veena
    October 28, 2008 at 11:09 am

    Hi Auntiji,
    I just stumbled onto your website looking for some new recipes… I found this dosa recipe and walked straight to the kitchen.. I added less spices bec of my son who is only 18 months old and made his dosa with cheese – he just loved it…

    Infact my husband (who’s not Indian) doesn’t like dosa and he enjoyed them with sweet yogurt too!!!

    I am looking forward to making some more of your dishes… Thank you so much.
    Veena

    Manjula Jain
    October 20, 2008 at 3:36 pm

    Hi Divya,
    raw shredded potato.

    divya damodaran
    October 20, 2008 at 3:28 pm

    the recipe is very nice .but i would like to know under the besan puda variations there r other options given the potato one is the potato cooked or raw.
    thanx

    sonal
    October 17, 2008 at 3:16 am

    how do y make kofta byrani

    madhu
    October 12, 2008 at 8:37 pm

    i tried this gram flour dosa today.i came out very well.thank u verymuch for this good recipe.

    gowri
    October 2, 2008 at 1:10 am

    Wow!!! What an easy and yummy besan flour dosa. Thank you for this simple recipe

    Marina
    September 24, 2008 at 4:44 pm

    I’m from Europe and fall in love with Indian cooking.
    I have sooo much Indian spices and I love the way you show how to prapqare it.
    I bet it will be great with Rasam I’m making today.
    My hubby would love it with cheese and I look forward to make it with spinach
    Thanks Manjula for another one wonderful dish.
    Namaste.

    IZIT
    September 18, 2008 at 12:26 pm

    Ohh this looks fantastic really…i dont have all the ingredients otherwise i would start making it straight away 🙂

    Love to u Manjula 🙂

    Michelle
    September 15, 2008 at 10:50 pm

    I made them for my son so I left out the chilli in the mix and put chilli powder on mine. We had the cheese filling as well. Very delicious. Can wait to try some different fillings.

    sk
    September 12, 2008 at 4:45 am

    Aunty how do you make sambhar to serve with this?!?!

    sk
    September 12, 2008 at 4:17 am

    I didn’t have vegetables so I omitted the rice flour but mine came out wayyy too thick even though I spread it with a ladle. I added lots more water and then it came out great…just a tip for others!

    Jaya
    July 22, 2008 at 5:46 pm

    Hi Shehla,
    This is a nice forum because there are people from so many countries who write their questions or comments.

    Dosas are a classic south Indian dish – cooked like a very thin pancake and served with south Indian style lentils (Sambhar) and coconut chutney and/or wrapped around spicy potatoes. Cheela are slightly thicker and a little softer. There is a lot of variations to both dosa and cheela.

    If you have a chance to go to a south Indian restaurant, give dosas a try.

    Shehla
    July 22, 2008 at 3:19 pm

    Hi Jaya,
    Thanks a lot for your advice.I really appreciate it.Well Cheela is also not a familiar term for me as I am from Pakistan,my parents are from Delhi,and I think doosas are not popular in that part of India
    Thanks again.

    Jaya
    July 22, 2008 at 2:27 pm

    Hi Shehla,
    At the bottom of the recipe there is a section for Variations. It will give you ideas for how you can substitute or even omit certain ingredients. You will see it for the Besan Dosa too. It will help answer your question about the zucchini.

    This dish is like something called “cheela” in Hindi if that is a more familiar term to you.

    Shehla
    July 22, 2008 at 2:18 pm

    Dear Auntie,
    I am not familiar with doosas,anyway I did try the moong daal doosa and it turned out great.Now I want to try the BESAN DOOSA, so is it necessary to add shredded zuccini or can I substitute it with something else or just eliminate it from the recipe.
    Thanks a million.

    elizabeth
    July 13, 2008 at 6:43 am

    Thank you for this recipe! It was tasty, filling, crispy and good! Oh, and also fast.

    none
    June 30, 2008 at 10:09 am

    hello aunty ji
    I love your recipies I make them all the time and they always taste lovely

    god bless you and have a long life

    Priya
    June 23, 2008 at 1:09 pm

    Hii Manjula aunty…

    I have tried a lot of ur recipies… They always come out very good… This puda was excellent… I & husband had it for dinner… A wonderful recipe… The cheese version was Amazing… Thanks a lot.. U take so much effort to teach us!! Thank u so much…

    Priya!

    Laureen
    May 31, 2008 at 12:28 pm

    Can you design a ‘printer friendly’ feature on your website? I am excited to try some of your recipes! I am gluten intolerant, so I am ready to try some new flours. Thank you for sharing. Laureen

    Dorica
    May 12, 2008 at 3:28 am

    I tried this besan puda recipe and found it fantastic! I was looking for a quick recipe that used chick-pea flour to have a proteic breakfast (I prefer savoury to sweet) and this is great: very tasty and quick.
    Thank you for all the work you are doing. Regards, Dorica (Italy).

    Manjula Jain
    May 2, 2008 at 4:47 pm

    Hello Rita, you can add pinch of it other wise fenugreek powder will give bitter taste.

    Rita
    May 2, 2008 at 6:00 am

    Thank you so much for this recipe! I’ve been looking for a dosa recipe that uses flours and does not require a food processor and overnight fermentation. I am wondering if you ever add methi/fenugreek to this recipe? I bought the powder, thinking I’d be mixing it with the other flours, but I don’t know how much to add or if I should add it at all…

    Please let me know if you think it would add or subtract to the dish!

    Thanks,
    Rita

    Sanjuktaa
    April 15, 2008 at 4:47 pm

    Great dish..Thanks once again aunty!

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