B02 · Breakfast · Gujarat and Kathiawad
Besan Pudla with Vegetables and Hung-Curd Dip
Gujarat's savoury besan pancake is ready in 20 minutes from pantry staples; a thick mint hung-curd dip lifts it into the high-protein tier.
- Region
- Gujarat
- Diet
- Strictly vegetarian, egg-free
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Time, as written
- Prep 10 min · Cook 15 min · Total 25 min (dip needs hung curd made ahead)
- Serves
- 2 (2 pudlas plus 75 g dip each, about 255 g)
- Difficulty
- Easy
- Status
- Adaptation — traditional pudla, served with a hung-curd dip and a higher vegetable load
- Good for
- Quick breakfast, no-soak mornings
Nutrition
High protein| Per serving | kcal | Protein | Carbs | Fat | Sat fat | Fibre | Sugars | Protein per 100 kcal |
|---|---|---|---|---|---|---|---|---|
| Per serving | 305 | 16 g | 31 g | 12 g | 4 g | 10 g | 6 g | 5.5 g |
Tier: High protein · 5.5 g per 100 kcal. 6.5 g protein per 100 g. Home-strained hung curd is estimated at about 6 g protein per 100 g (IFCT has no curd entry) and varies with straining time. Values checked against IFCT 2017 on 14 Oct 2026.
Values are estimates calculated from the listed ingredients and quantities (IFCT 2017 and product labels), not laboratory measurements. How the numbers were calculated.
Ingredients
Batter
Cooking
Dip
Method
Whisk besan and water to a lump-free batter the thickness of pouring cream. Rest 5 minutes.
Stir in vegetables, coriander, ajwain, turmeric, chilli and salt. Squeeze excess water from the lauki first, or the pudla turns soggy.
Heat a tawa on medium. Smear ½ tsp oil.
Pour 1 ladle (about 100 g) and spread gently to 15 cm — thicker than a dosa.
Drizzle ½ tsp oil around the edge. Cook 3 minutes until the underside is golden and the top is set.
Flip and cook 2 minutes more, pressing lightly, until no wet batter shows at the centre.
Mix the dip ingredients. Serve two pudlas with 75 g dip each.
Protein optimisation
- Where the protein comes from
- Besan supplies about 11 g per serving, hung curd about 4 g, vegetables about 1 g.
- Boost
- Crumble 25 g paneer per pudla onto the top before flipping — adds about 4.5 g protein, 65 kcal and 5 g fat per serving.
Variations, serving and storage
- Regional
- Rajasthani-style — add 1 tbsp chopped methi and a pinch of kasuri methi.
- Substitution
- Greek yogurt for hung curd (check the label; most give 8–10 g protein per 100 g).
- Storage
- Batter without vegetables keeps 24 hours refrigerated. Cooked pudlas are best fresh.
- Food safety
- Refrigerate hung curd while straining; use within 2 days.
- Meal prep
- Moderate — strain the curd and chop vegetables the night before.
Allergens
Milk
Labels: High protein · Quick · No added sugar · Whey-free · Soy-free · Gluten-free*
Gluten-free* means gluten-free only when certified gluten-free hing is used; most hing contains wheat flour.