Today I am sharing an Indian recipe with you. My friend Beth is half Indian and she told me how easy it was to make these Pudlas, or savory Indian pancakes. They use chickpea flour as the base so they are naturally gluten free. And without any meat in them, they are also vegetarian and vegan friendly. I didn’t have any chickpea flour on hand and the local grocery store didn’t carry it so I decided to make the chickpea flour by grinding dry chickpeas to a flour using my VitaMix.


I used a whole bag of chickpea flour and used the “dry” container for the VitaMix.


And here’s my chickpea flour.


Next I combined the seasonings: turmeric, chili powder, salt, ground mustard, and ground coriander.


Then I grated some garlic into the seasonings.


Meanwhile, I drank some cold brew iced coffee with unsweetened vanilla soy milk.


Next I chopped a head of cauliflower into teeny, tiny pieces.


And I sauted the cauliflower with diced onion and the spices.


Then I added the cauliflower and onions to the batter and mixed well, then I let it sit for about 10 minutes to let the flavors of the seasonings absorb into the batter.


After that I poured the batter into a hot frying pan with some oil and let it cook before flipping it.


While I didn’t have any, these pudlas would have tasted much better with some chutney or yogurt as they were a little dry without them.


Cauliflower Pudlas (Savory Pancakes)
Prep time
Cook time
Total time
These savory pancakes are a twist on traditional Indian Gujarati Pudlas. They are made with vegetables and chickpea flour which you can buy or make at home. This recipe was adapted from the blog GiveMeSomeSpice's Gujarati Pudla recipe.
Recipe type: Appetizer
Cuisine: Vegan
Serves: 35
  • 2 cups chickpea flour
  • 3½ cups water
  • 1 teaspoon oil
  • 2 cloves garlic, minced or grated
  • 1 head of cauliflower chopped into small pieces
  • 1 onion, diced
  • ½ teaspoon turmeric
  • 1 teaspoon chili powder
  • 1½ teaspoons salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • Cooking spray
  1. Mix your chickpea flour and water in a very large bowl to make the batter, then set aside.
  2. Heat oil in a large frying pan over medium heat. Add the cauliflower, onion, spices, and garlic and stir well, cooking for about 10 minutes, or until the onions and cauliflower soften.
  3. Add the cauliflower and onion mixture to the batter and mix to combine. Let sit for 10 minutes to let the flavors of the spices absorb into the batter.
  4. Return the frying pan to medium-low heat and spray with cooking spray, then pour the batter into the center of the frying pan, ½ a cup at a time, if it is big enough.
  5. Cook the pancakes for about 5 minutes, then flip. The pancakes should turn a nice golden brown.
  6. Serve.