Methi Pudla, Methi Pudla Using Whole Wheat Flour

Methi Pudla,  Methi Pudla Using Whole Wheat Flour

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 17 cookbooks   This recipe has been viewed 42615 times

Delicious pancakes of whole wheat flour and besan perked up with chopped fenugreek and spice powders, the Methi Pudla is a fantastic choice for breakfast. It can even be enjoyed with evening tea or for dinner.

While pudlas can be made plain or with other veggies, the Methi Pudla has a universal appeal because of the rich aroma of fenugreek and its special flavour, which is slightly bitter but very appealing to the palate. A teaspoon of garlic paste adds to the flavour of this delicious snack, making it all the more irresistible. Serve the Methi Pudla fresh off the tava, with crisp toasts and tea.

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Methi Pudla, Methi Pudla Using Whole Wheat Flour recipe - How to make Methi Pudla, Methi Pudla Using Whole Wheat Flour

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 pudlas
Show me for pudlas

  1. Combine the methi and little salt in a bowl, mix well and keep aside for 15 minutes. Squeeze out all the excess water.
  2. Transfer the methi into a deep bowl, add all the other ingredients and approx. 1½ cups of water and mix well.
  3. Heat a non-stick tava (griddle) and grease it using a little oil.
  4. Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 150 mm. (6”) diameter circle.
  5. Cook on a medium flame, using little oil, till it turns golden brown in colour from both the sides.
  6. Repeat steps 3 to 5 to make 5 more pudlas.
  7. Serve immediately with toasts.

Nutrient values (Abbrv) per pudla
Energy120 cal
Protein3.8 g
Carbohydrates19.8 g
Fiber3.7 g
Fat3.2 g
Cholesterol0 mg
Sodium10.7 mg

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Methi Pudla, Methi Pudla Using Whole Wheat Flour
 on 18 Jun 20 01:51 PM

The best part of this recipe is that it''s of wheat flour, very filling and healthy
Methi Pudla, Methi Pudla Using Whole Wheat Flour
 on 08 Jun 16 04:44 PM

I loved besan pudla recipe, but as I make it often I got quite fed up of it, So I tried this recipe which uses methi and it tasted really good. I serve this with green chutney and toasts.