Pudla is a savory pancake made from besan (chickpea flour) and native to Western India. It has many variations which use all different kinds of vegetables and spices, but here onion and ginger are the dominant flavors.
Chickpea flour can be found at health-food stores and Indian grocers.
Prep time: 5-10 minutes
Cook time: about 30 minutes (including rest time)
1 cup chickpea flour
1 teaspoon cumin seeds, toasted and crushed
about 1/16 teaspoon ground cayenne or chili powder (add more if you like spicy food)
1 cup water
1/4-1/2 teaspoon salt
1/2 onion, finely chopped
1 tablespoon fresh ginger, finely chopped
Mix together the flour, cumin, cayenne, and salt. Stir in the water until there are no more clumps. The consistency should be slightly thicker than heavy cream. Stir in the ginger and onion. Let the batter sit for 15-30 minutes. This supposedly lets the flavors intermingle and allows the besan to swell up, absorbing the water.
Heat a well-oiled skillet over medium heat. Pour about 1/4-1/3 cup of the batter at a time, spreading a bit with a spatula. Cook for several minutes on both sides, until golden brown and cooked through. Serve hot with chutney, baba ganouj, or an Indian curry.