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If you’re looking for a vibrant, wholesome breakfast or snack that brings together wholesome nutrition and mouthwatering flavor, you’ve got to try this Delicious Spinach Puda: Easy Gluten-Free Pancakes to Love Recipe. These pancakes are a beautiful celebration of fresh spinach and nutty gram flour, delivering crispy edges and a soft, savory inside that will leave you craving more. Perfectly spiced, easy to make, and naturally gluten-free, this recipe invites you to enjoy pancakes that don’t just taste good but also nourish your body and soul.
Ingredients You’ll Need
Gathering the right ingredients is the key to making these pancakes pop with flavor and texture. Each element plays an essential role—from the gram flour that forms the hearty base to the fresh spinach that adds a burst of vibrant green and natural goodness. The combination of spices and aromatics works beautifully to create the irresistible savory notes of this dish.
- 1 cup Gram Flour (Besan): This is your main base providing a lovely nutty taste and crispy edges that make these pancakes stand out.
- 1 cup Fresh Spinach Leaves: Finely chopped for texture and a fresh, earthy flavor that brightens the dish.
- 1/4 cup Onion: Finely chopped to add a touch of natural sweetness and a subtle crunch.
- 1 piece Green Chili: Minced—adjust this according to how much heat you love, it brings a mild spicy kick.
- 2 cloves Garlic: Minced for an enhanced savory flavor that deepens the pancake’s aroma.
- 1/2 teaspoon Cumin Seeds: These seeds add warmth and a smoky aroma for that extra layer of complexity.
- 1/4 teaspoon Turmeric Powder: Just enough for a gorgeous golden hue and a mild earthy note.
- 1 teaspoon Salt: Essential to enhance all the flavors harmoniously.
- 3/4-1 cup Water: To create a smooth, pourable batter that fries up beautifully crisp.
- 1 tablespoon Oil: Used for pan-frying to get that perfect golden finish on each pancake.
How to Make Delicious Spinach Puda: Easy Gluten-Free Pancakes to Love Recipe
Step 1: Prepare the Batter
Start by whisking the gram flour with water in a bowl until you get a smooth, lump-free batter. Letting the batter rest for about 5 minutes helps it thicken slightly and develop a better texture, which means pancakes that hold together beautifully.
Step 2: Add the Flavorful Mix-ins
Gently fold in the finely chopped spinach, onion, green chili, garlic, cumin seeds, turmeric powder, and salt into the batter. This mixture gives the pancakes their signature vibrant look and keeps every bite bursting with fresh, spicy, and savory notes.
Step 3: Heat the Pan and Add Oil
Preheat your skillet over medium heat and add a little oil to coat the surface. This ensures the pancakes develop a gorgeous golden crust and don’t stick, making flipping a breeze.
Step 4: Cook the Pancakes
Pour a ladle of batter onto the hot pan, spreading it into a round shape if needed. Drizzle a bit more oil around the edges to encourage crispiness. Cook each side for 2–3 minutes or until golden brown and cooked through, then carefully flip and cook the other side.
Step 5: Repeat for Remaining Batter
Continue the process for the rest of the batter, adding oil to the skillet as needed to maintain that perfect non-stick surface and delicious crispy texture on every pancake.
How to Serve Delicious Spinach Puda: Easy Gluten-Free Pancakes to Love Recipe
Garnishes
These spinach puda are wonderful on their own, but adding a dollop of cool yogurt or a tangy chutney really elevates the experience. Fresh coriander leaves sprinkled on top add a pop of freshness, while a squeeze of lemon juice gives a welcome brightness.
Side Dishes
Pair your pancakes with simple sides like a cucumber raita, a tomato-onion salad, or even some roasted potatoes to round out your meal. Their mild yet fragrant flavors complement the warmth and spice of the spinach puda perfectly.
Creative Ways to Present
Presentation is fun with this recipe! Stack a few spinach puddas and serve with layered dips or colorful chutneys on the side. You can also make mini versions for appetizers or pack them along for a healthy packed lunch with some sliced avocado and a sprinkle of seeds.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. While they might lose a little crispness, reheating them gently will bring back most of their charm.
Freezing
You can freeze cooked puda by layering them between parchment paper in a freezer-safe container. They’ll keep well for up to 1 month. When you want to enjoy them, thaw overnight in the fridge for best results.
Reheating
For the tastiest results, reheat the spinach puda in a skillet on medium heat with a tiny bit of oil. This method crisps up the edges freshly, making them almost as good as when they came off the stove!
FAQs
Can I make this recipe vegan?
Absolutely! This recipe is naturally vegan as it contains no dairy or eggs. Just be sure to use vegan-friendly oil for frying.
Is this recipe suitable for those with gluten intolerance?
Yes, the gram flour (besan) used here is naturally gluten-free, making these pancakes a perfect choice for those avoiding gluten.
Can I use frozen spinach instead of fresh?
You can, but fresh spinach works best for texture and flavor. If you use frozen, make sure to thaw and squeeze out excess water before adding to the batter to avoid sogginess.
How spicy are these pancakes?
The heat level depends on your green chili preference. You can adjust the quantity or omit it entirely if you prefer a milder taste.
Can I add other vegetables to the batter?
Definitely! Finely grated carrots, chopped bell peppers, or even corn kernels can add extra color and flavor. Just make sure to keep the vegetables finely chopped to help the batter hold together.
Final Thoughts
There’s something truly special about the Delicious Spinach Puda: Easy Gluten-Free Pancakes to Love Recipe that makes it an instant favorite in my kitchen. From the simple ingredients to the vibrant colors and warm spices, every bite feels like a little celebration. If you haven’t tried these pancakes yet, do yourself a favor and give this recipe a go—you’ll find how effortlessly delicious and comforting they are, perfect for any meal of the day.
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Delicious Spinach Puda: Easy Gluten-Free Pancakes to Love Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Indian
- Diet: Gluten Free
Description
Delicious Spinach Puda is an easy-to-make, gluten-free Indian pancake packed with nutritious spinach and flavorful spices. These savory pancakes are crispy on the edges, soft inside, and perfect for a wholesome breakfast or snack. Served hot with yogurt or chutney, they offer a satisfying combination of texture and taste that everyone will love.
Ingredients
Main Ingredients
- 1 cup Gram Flour (Besan) – Main base providing nutty taste and crispy edges
- 1 cup Fresh Spinach Leaves – Finely chopped for great texture
- 1/4 cup Onion – Finely chopped for sweetness
- 1 piece Green Chili – Minced; adjust according to spice preference
- 2 cloves Garlic – Minced for enhanced savory flavor
- 1/2 teaspoon Cumin Seeds – Adds warmth and smoky aroma
- 1/4 teaspoon Turmeric Powder – Contributes color and mild earthy flavor
- 1 teaspoon Salt – Enhances overall flavor
- 3/4–1 cup Water – To create a smooth, pourable batter
- 1 tablespoon Oil – Used for pan-frying
Instructions
- Prepare the Batter: Whisk together gram flour and water in a bowl until the mixture is smooth and free of lumps. Let the batter rest for 5 minutes to hydrate and develop flavor.
- Add Vegetables and Spices: Fold in the finely chopped spinach, onion, minced green chili, garlic, cumin seeds, turmeric powder, and salt. Mix thoroughly to combine all ingredients evenly.
- Preheat Skillet: Heat a non-stick skillet or frying pan over medium heat and coat it lightly with oil to prevent sticking.
- Cook the Pudas: Pour a ladleful of batter onto the skillet forming round pancakes about 4-5 inches in diameter. Drizzle a little oil around the edges for crispiness.
- Cook Until Golden: Let the puda cook for 2-3 minutes on one side until golden brown and crisp around the edges. Flip carefully using a spatula and cook the other side for another 2-3 minutes.
- Repeat Cooking: Repeat the process with the remaining batter, adding oil as needed, until all pancakes are cooked through.
- Serve: Serve the spinach pudas hot with a side of yogurt or your favorite chutney for a delicious meal or snack.
Notes
- If the batter is too thick after resting, add a little more water to reach a smooth pouring consistency.
- Adjust the amount of green chili based on your heat preference.
- Use a non-stick pan for easier flipping and less oil absorption.
- These pudas can be made vegan by serving with dairy-free yogurt or chutney.
- Spinach can be substituted with other leafy greens like kale or methi (fenugreek) leaves if desired.
