Methi Na Pudla/Fenugreek Crepe

Methi Na Pudla/Fenugreek Crepe is a crepe made using whole wheat flour, chickpea flour (besan), fresh fenugreek leaves (methi) and spices. It uses a good amount of fenugreek leaves and does not need any fermentation or leavening agents. It is a very quick, easy and healthy dish and can be made at any time when fresh methi leaves are available. It is good for pregnant ladies and also post-delivery as it is iron-rich.

Course Breakfast, dinner, Snack

Cuisine Gujarati, Indian

Keyword crepe, diabeticfriendly, fenugreek, healthy, ironrich, kids, methi, postdelivery, pregnant, puddla

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings puddla

Calories 90kcal

Ingredients

1 cup fenugreek leaves methi (washed and finely chopped)
1/2 cup whole wheat flour
2 tbsp chickpea flour besan
1 tsp ginger garlic paste
1/4 tsp asafoetida hing
1 tbsp oil
1 cup water
1/2 tbsp yogurt curd
1/2 tsp turmeric powder
1 tsp red chili powder or green chili paste as per spice level needed
salt to taste
8 tsp oil to cook puddla

Instructions

In a bowl take washed and chopped fenugreek leaves.
Add turmeric powder, red chili powder, asafoetida, ginger garlic paste, (green chili paste if you want spicier), oil. and salt
Rub fenugreek leaves and spices with fingers. Mix them well. Add yogurt.
Add whole wheat flour and chickpea flour.Mix.
Add water and make batter mixing well to see no lumps are there. Keep it covered aside for 30 minutes.
In the meantime grease the flat anodised/aluminium/iron pan with oil. If using nonstick pan no need to grease. (I prefer using the anodised/aluminum/iron pan for makiing puddla. The puddla comes out crisp).
Heat the greased pan. Now pour a ladleful of batter on the heated pan.
With a help of spatula spread the batter on all the sides from center to make a thin circle. (If using a non stick pan, pour the batter and spread it in a circular motion like making dosa with the ladle). Spread oil on the edges. keep the heat medium.
After 3-4 minutes gently flip the puddla and cook on the other side. (many times the first 2-3 puddla will not come out properly, but once the pan is heated evenly it will start coming out good).
Make similarly other puddla and serve hot with ketchup, chutney, sliced onions. I have shown the puddlas from both sides. See how crispy they are.

Nutrition