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BasenKa Puda is a tasty dish for breakfast or a light lunch. This recipe is quick to prepare and can be served many different ways. In my house this is a favorite dish for breakfast, folded with cheese.

Makes 5 pudas.

Besan Puda Dosa Recipe by ManjulaIngredients:

1 cup besan (gram flour) (available in Indian grocery stores)

1/4 cup rice flour (optional)

1 teaspoon salt

3/4 cup water

1/2 teaspoon cumin seeds (jeera)

1 teaspoon chopped green chilies

1 cup shredded zucchini (Italian squash)

1 tablespoon chopped cilantro (green coriander)

About 6 tablespoons of oil to cook

Method

Shred the zucchini with the skin and keep aside.

Mix all the dry ingredients together: besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, the

consistency of pancake batter or Dosa batter. Add the green chilies, cilantro, and zucchini. Mix well.

Use a non-stick skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.

Pour about 1/2 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7″ in diameter.

When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the puda using a flat spatula.

Press the puda lightly all around with the spatula to make the puda cook evenly. Turn the puda three to four time, until crisp and brown on both sides.

Repeat for the remaining pudas.

Tips:

Spread the batter quickly, or it will begin to dry and will be difficult to spread.

Serving Suggestions:

You can serve the puda with yogurt, chutney, spicy pickles, or ketchup.

Pudas can also be served as quesadillas. Fold the pudda with shredded cheddar cheese, sliced tomatoes, or roasted vegetables.

Variations

Zucchini can be replaced with finely chopped spinach, shredded potatoes, or finely shredded cabbage.

If you make the puda without vegetables, do not use rice flour. This will cause the pudas to be very dry.

Cilantro can be replaced with ground coriander powder.

Bhindi (Okra) saute with spices is a delicious main course vegetable dish.

Serves 2 to 3Bhindi Masala Spicy Okra

Ingredients

1/2 lb okra (bhindi)

1 1/2 tablespoons oil

Pinch of asafetida (hing)

1/2 teaspoon cumin seeds (jeera)

1 tablespoon coriander powder (dhania)

1/2 teaspoon cayenne (adjust to taste)

1/2 teaspoon turmeric (haldi)

1/2 teaspoon salt (adjust to taste)

1/2 teaspoon mango powder (amchoor)

1 tablespoon gram flour (besan) (optional)

2 tablespoons finely chopped yellow bell pepper

2 tablespoons finely chopped red bell pepper

Method

Wash the okra and pat dry. Make sure to completely dry the okra as wet okra will be sticky when cutting.

Cut off the both ends of the okra, and slice lengthwise in halves. Set aside.

Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready.

Add the cumin seeds and asafetida (hing). When the cumin seeds crack, add the okra.

Stir for a minute and reduce the heat to medium.

Cover the okra for two to three minutes.

Remove the cover and add the coriander powder, red cayenne pepper and turmeric.

Next add gram flour (besan) and continue to stir-fry until the okra is tender. Add the salt, mango powder and bell peppers, cook for another minute. Salt is added last to avoid the okra becoming lacy.

Variations

Adding colorful bell pepper is a great garnish for the okra and adds flavor to the dish.

You can substitute the bell pepper with sliced tomatoes as a garnish.

You can also slice the okra in 1/4 inch pieces and follow the same method above.