Khatta Puda (Savory Rice Flour Pancakes/Dosas)

on

Khatta Puda is something I grew up eating in India and is very popular in Gujarat. It is known by different names across Gujarat but in our Surati community, we call it Khatta Puda meaning Savory Sour Pancakes. Watch the video for making this super delicious easy recipe. You can always customize the batter by adding Spinach Puree, Beet Puree, or any other veggie puree to make it healthier by adding additional nutrients. The fermented batter itself has a lot of vitamins and minerals. 

The batter can be prepared ahead of time in large quantity and it can be kept in the refrigerator once the batter is fermented. Bring the refrigerated batter to room temperature before making Khatta Puda. 

Khatta Puda can be eaten soft or crispy according to your preference. I prefer to have it crispy so I let it cook until it gets slightly darker in color as you would see in my photos 👇. 


Watch the making of Khatta Puda by clicking on the video link below 👇

Ingredients:

  • Rice flour - 1 cup
  • Small Semolina or Rava - 1 tablespoon 
  • Plain white Papad - 1 (Raw) or soaked in water for half an hour
  • Buttermilk Or Chaas - 1/3 cup to make the Papad purée 
  • Buttermilk or Chaas - 1 cup
  • Sesame seeds - 1 tablespoon
  • Turmeric powder - 1/4 teaspoon
  • **Methi (Fenugreek) powder & Guvar (Dried Cluster beans) powder - 1/2 teaspoon 
  • Ginger paste - 1 teaspoon
  • Green chili paste - 1 teaspoon or to your taste
  • Salt - 1 teaspoon or to your taste
**You can always just used Methi Powder if you do not have the Guvar powder.

Method:

  1. Making of Buttermilk or Chaas at home: 1 cup yogurt whisked with 1 cup water and left out at room temperature for 48 hours. 
  2. Making of Papad Puree: Take one whole plain papad and grind it with 1/3 cup Chaas in a grinder.
  3. In a large mixing bowl, add rice flour, semolina flour, sesame seeds, turmeric powder, ginger, and green chili paste. 
  4. Add the Papad purée prepared with Chaas or Buttermilk. Add 1 cup of Chaas or buttermilk and mix well.
  5. Add Methi and Guvar powder. If you don’t have the Guvar powder then only use Methi powder. 
  6. Whisk very well until there are no lumps. The consistency should be like pancake batter and not too thin before fermentation. 
  7. Put in a big container with a lid closed with two plastic bags wrapped over it. Leave it to ferment in the oven with only oven lights on. Let it ferment overnight or at least 12 hours to 18 hours. 
  8. The batter after fermentation would be thinner. The right consistency once rest should be very runny not too runny like Rava Dosa batter and not too thicker like Dosa batter. 
  9. Heat a non-stick pan to a medium temperature. Grease the pan with some oil before pouring the batter. 
  10. Pour in a ladle of batter and spread it thinly with the help of a spatula or big spoon or just turn the pan around to spread the batter. Drizzle some oil on the edges. Flip sides and cook both sides till slightly brown.
  11. Serve hot with some ghee and Jaggery ❤️
  12. Enjoy with warm rice kheer (rice pudding).

Notes:

  • Adding Semolina add adds a crunch to Khatta Puda as you do not want it to be soggy or too soft. 
  • Guvar powder is optional. We prefer to add it as it helps with fermentation and adds a good texture to the Khatta Puda. 
  • You can add healthy variations such as add spinach puree, Beet puree, or any vegetable puree. Or you can add finely chopped green onions with Cilantro for added flavor. 
  • The batter can be made ahead of time in large quantities and can be stored in the refrigerator after fermentation for about a week. Just bring the batter to room temperature before making the Khatta Puda.




Comments

Post a Comment