Meetha Pudla- a sweet pancake made using wheat flour and jaggery
Pudla | Puda (Indian Sweet & Savory Pancakes)is a popular traditional dish from Gujarat, loved for its simple, wholesome ingredients and delicious taste. It is also enjoyed in many parts of North India. Often described as Indian-style pancakes, pudla can be prepared in both sweet and savory variations using different types of flour.
The savory version, also known as cheela, is commonly made with gram flour (besan) or moong dal batter. Sweet pudla is made using wheat flour and is flavored with basic spices such as cardamom, fennel, and black pepper, which gives it a warm and aromatic taste.
Pudla is especially popular during the monsoon and winter seasons. It is commonly served for breakfast, enjoyed as a quick evening snack, or prepared as a simple festive treat.
The sweet version, known as Meetha Pudla, sweet puda OR Gadya Pudla is made with whole wheat flour and sweetened with jaggery, sugar, or honey. Jaggery gives the pudla a rich, traditional flavor and is the preferred sweetener, but sugar or honey can be used if you prefer a milder taste. The sweetness can be adjusted as per your preference.
One of the best things about pudla is its versatility. You can easily adjust the sweetness to suit your preference, and it requires very little oil to prepare. Unlike gulgule, which are deep-fried in ghee or oil and tend to be heavier, pudla is cooked on a griddle with minimal oil, making it a lighter and healthier option.
How To Make Meetha Pudla
To make meetha cheela or puda, first melt the jaggery in water. Heat the required quantity of water, add the crushed jaggery, and cook until the jaggery melts completely. Strain the mixture and let it cool down completely. Then mix the wheat flour into the jaggery water.
Whisk it well, then add the flavorings—cardamom powder, fennel seeds, black pepper powder, and khuskhus (poppy seeds). Cover and let the batter rest for at least 30 minutes. Whisk it again, then make thin pudlas, just like you make dosa.
Cook the pudla on a medium-hot, greased tawa. Try to use a non-stick, cast-iron, or well-seasoned iron tawa for the best results. Add ghee on top when the surface begins to dry. Cook from both sides until golden brown. Serve hot with pickle, chutney, or curd.
You can also sprinkle castor sugar or drizzle honey on top and serve it like pancakes.
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Meetha Puda | Sweet Cheela | Gadya Pudla
Ingredients
- 1 cup Whole Wheat Flour / Atta
- 1/2 cup Jaggery OR sugar
- 1 cup Water / Paani
- 1 tsp Fennel Seeds / Saunf crushed
- 2 pinch Pepper Powder / Kali Mirch
- 1/3 tsp Cardamom Powder / Elaichi Powder
- 1/2 tsp Poppy seeds /khuskhus
- pinch Salt / Namak optional
Instructions
- Heat 1 cup water and then add jaggery in it and cook till it just melts.
- Now strain the water and let the water cool downs completely.
- Add wheat flour in the jaggery water , add wheat flour in small batches and keep mixing, else it can form lumps.
- You may need few more tbsp of water to make the batter soft and smooth.
- Batter should be of pouring consistency like we make pakora batter. It should be soft and smooth.
- You may need few tbsp of water or wheat flour to adjust the consistency as each wheat flour absorb different amount of water.
- Now add crushed fennel seeds , cardamom powder ,pepper powder , salt and mix it well.
- Cover and let it rest for minimum 30 minutes and then whisk it well.
- Heat a nonstick or cast iron tawa , brush it with ghee and then wipe it lightly.
- Pour a ladleful of batter on the hot tawa and spread it as thin as possible like we make dosa.
- Cook on medium hot tawa and when it dry from top , drizzle some ghee on it and flip the side and cook from both the side till golden.
- Remove from the pan and sserve hot with some pickle, curd or chutney.
- You can also sprinkle some powdered sugar or Honey on top and serve like pancake.
Notes
Nutrition
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