Name: Rice flour and Fenugreek leaves Pudla. ( pan cakes) recipe by Manisha Shukla at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Rice Flour 2 cups; Fenugreek leaves washed and chopped 1 cup; Gram flour 1/2 cup; Garlic crushed 2 tablespoon; Spring Onions chopped 1/2 cup; Ajwain 1 teaspoon; Sesame seeds roasted 1 tablespoon; Green chilli crushed 1 teaspoon; Coriander powder 1 teaspoon; Turmeric 1/2 teaspoon; Curd 3 tablespoon; Oil 2 tablespoon; Oil for shallow frying.

ABOUT Rice flour and Fenugreek leaves Pudla. ( pan cakes) RECIPE

Adding fibres to your snacks is a healthy way of eating.

Ingredients Serving: 4

Rice Flour 2 cups
Fenugreek leaves washed and chopped 1 cup
Gram flour 1/2 cup
Garlic crushed 2 tablespoon
Spring Onions chopped 1/2 cup
Ajwain 1 teaspoon
Sesame seeds roasted 1 tablespoon
Green chilli crushed 1 teaspoon
Coriander powder 1 teaspoon
Turmeric 1/2 teaspoon
Curd 3 tablespoon
Oil 2 tablespoon
Oil for shallow frying.

Instructions

Take both the flours in a bowl.
Add Fenugreek leaves and Spring Onions.
Add all masala mentioned above.
Add curd. Adjust salt.
Now add water to make a batter. It should be little thicker than pouring consistancy.
Keep the batter covered for 5 minutes.
Heat oil and add to the batter.
Heat a nonstick griddle. Spread 1/2 teaspoon oil.
Pour a laddle full of batter. Spread it evenly.
Cover it with a glass lid. Check after a minute.
After first side is cooked little brownish flip over and spread 1/2 teaspoon oil.
Press it with a a spetulla and cook Brownish.
Serve with a cup of coffee / tea.

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