Besan Puda | CUESA

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Returns March 11, 2021 | SF

Besan Puda


Heena Patel, Rasoi

This recipe was demonstrated for CUESA’s Market to Table program on February 18, 2017.

This is a family favorite, and very easy to assemble. It’s great as a light dinner option, and showcases seasonal vegetables. There is no limit to the variations you can produce, based on what’s available.   

Makes about 8 pancakes


½ cup shredded cabbage (or other seasonal vegetables)
1 cup besan (gram flour, available at Indian groceries)
¼ cup semolina flour (optional)
½ teaspoon ajwain or celery seeds
1 teaspoon salt
1 teaspoon chopped dried green chiles
½ teaspoon ground ginger
½ teaspoon crushed garlic
¼ teaspoon turmeric powder
1 tablespoon chopped cilantro
⅓ cup finely chopped spring onion
⅓ cup finely chopped canned tomato
⅓ cup finely chopped onion
About 6 tablespoons vegetable oil


Mix the besan, semolina, celery seeds, and salt together in a bowl. Add water, while whisking, until you have a smooth batter the consistency of dosa or pancake batter. Add the chiles, ginger, garlic, turmeric, cilantro, and the onions and tomatoes. Mix well with a spoon.

Heat a non-stick skillet over medium heat. Test the pan by sprinkling a few drops of water on it. The water should sizzle immediately if it’s ready. Pour about ½ cup of batter into the skillet and spread it out evenly with the back of a spoon. Starting from the center, spiral the batter outward evenly to form a circle about 7 inches in diameter. When the batter starts to dry, gently spread one teaspoon of oil over it. Wait 30 seconds, then flip the puda using a flat spatula. Press the puda lightly all around with the spatula to allow it to cook evenly. Flip the puda 3-4 times, until crisp and brown on both sides. Transfer to a warm plate and repeat for the remaining pudas. Serve while still warm.

Photo by Carleen Sikora.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »