Khatta Poodla Savory Rice Flour Pancakes The Curry Mommy

This is my grandma’s recipe for Khatta Poodla, which is a rice flour pancake, that is deliciously chewy and savory! They are thin and crispy, but sour and spicy to taste. It is a family-friendly Gujarati recipe that is very easy to make and perfect for breakfast or a snack. The name Khatta (sour) Poodla (thin pancakes) says it all. However, the name Poodla can sometimes be called puda, pudla, or pura depending on the dialect spoken and what part of India the person comes from. They all mean the same thing and taste amazing!

My Grandma’s Recipe

Khatta Poodla is a classic traditional Gujarati recipe that has been made for centuries. It is basically savory pancakes with rice flour. My grandmother taught me how to make them at a young age. She would make the batter at night before going to bed and make piping hot Khatta Poodla in the morning. It’s a comforting recipe with memories! I share this recipe weeks after her passing, due to the India Covid wave, in remembrance of her teachings. Pair the naturally gluten-free and vegetarian recipe with a cup of hot chai or milk coffee!

Ingredients

rice flouryogurtturmericasafaetido (important ingredient for Indian cooking)spicy green chili peppers (thai or serrano)gingerfenugreek seedssaltoilbaking powderwater

How to Make Them

First step is to ferment the batter for at least 12 hours. I prefer to make the batter at night, just like my grandma did. Then, I make the poodla in the morning or afternoon. Otherwise, the batter is placed in the fridge for no longer than 24 hours.

What kind of pan is needed?

I highly recommend using a nonstick pan. With trial and error over the years, nothing else works. Even the biggest and “bestest” and newest pans out there in today’s time. I assure you, a regular nonstick pan is the way to go for this recipe. With that said, if you must, then a cast iron pan can be used as an alternative.

What to eat with them?

I love to eat Khatta Poodla with ghee and guar (jaggery). Punjabi jaggery is actually my favorite because it is dark in color and harder with texture. The texture pairs well with the hot and chewy poodla. My husband likes to eat it with lemon juice and sugar. Whatever you desire, I am sure it won’t be a bad choice!

Fermenting the Rice Flour Batter

I use an Instant Pot for ease and accuracy to ferment my Rice Poodla batter. A full 12 hours in the Instant Pot gets my tastebuds the perfect sour and spicy pancake taste. It works well regardless of the weather outside. However, if you do not have an Instant Pot then you can ferment the batter in a warm area of your home. Still not working for you? Place the batter in an oven with the light on for 12 hours (classic Indian migrant technique).

Spice Friendly Alternative

When making this poodla recipe for those who do not eat spice, simply eliminate the chili peppers and reduce the amount of ginger. It can be a savory rice pancake recipe for kids or adults who want a new vegetarian and gluten free breakfast to make on repeat.

Allergen friendly options

Overall, this Khatta Poodla recipe is naturally gluten free, vegetarian, soy free, and healthy for even the tiniest humans. It is perfect for kids, if you want to offer fermented foods and introduce spices such as turmeric, ginger, and asafaetido to their diet. Pair the rice flour pancakes recipe with a cup of cold milk or orange juice.