Best 3 Vegetable Puda Indian Vegetable Pancake Recipes

Are you looking for a delicious and wholesome way to enjoy your vegetables? Look no further than vegetable puda, a popular Indian vegetable pancake that is packed with flavor and nutrients. This versatile dish can be served as a main course, side dish, or appetizer, and can be easily customized to suit your taste preferences. With its simple ingredients and easy-to-follow instructions, vegetable puda is a great option for busy weeknights or special occasions. So gather your ingredients, heat up your skillet, and get ready to indulge in this delightful culinary creation.

Here are our top 3 tried and tested recipes!

VEGGIE STUFFED PANCAKES

Veggie Stuffed Pancakes image

Provided by Giada De Laurentiis

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 1/2 cups pancake mix (recommended: Krusteaz)
1 cup water
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
1 clove garlic, chopped
1 pound frozen spinach, thawed and drained
2 Roma tomatoes, chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan, plus 1/4 cup
1 (8-ounce) container mascarpone cheese
1 1/4 cups shredded mozzarella cheese
1/2 to 3/4 cups whole milk

Steps:

In a medium bowl combine the pancake mix and water. Whisk the batter until smooth. Heat a large non-stick skillet over medium-high heat. Make 12 pancakes about 5 1/2-inches in diameter. Transfer to a plate and set aside.
Warm the olive oil in a large skillet. Add the onions, carrots, and garlic and saute until the vegetables are tender, about 5 minutes. Add the spinach, tomatoes, salt, and pepper. Stir to combine. Transfer the vegetable mixture to a large bowl. Add the basil, 1/4 cup Parmesan, and mascarpone cheese. Stir the mixture until well mixed.
Preheat the oven to 350 degrees F. Lightly grease a 9 by 12-inch baking dish (or individual baking dishes). Using about half the vegetable mixture fill the pancakes. Lay pancake down on a work surface, top with 2 spoonfuls of vegetable mixture, sprinkle with some mozzarella cheese. Roll up the pancake around the vegetable mixture and place in the baking dish. Continue with the remaining pancakes, placing in the baking dish in 2 rows, and using up all the shredded mozzarella cheese.
Place the remaining vegetable mixture in a blender with 1/2 cup whole milk. Blend until smooth adding up to 1/4 cup more milk if necessary to make a sauce. Pour the sauce over the center of the vegetable-stuffed pancakes in two rows. Sprinkle with the remaining 1/4 cup Parmesan. Bake until the cheese is melted and the vegetables are hot, about 25 minutes. Serve immediately.

VEGETABLE PANCAKES

Vegetable Pancakes image

Make and share this Vegetable Pancakes recipe from Food.com.

Provided by JoJoStar

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup milk
1 cup grated carrot
1 cup grated zucchini
2 green onions, sliced
2 tablespoons oil

Steps:

in a mixing bowl stir together the flour, baking powder, salt and pepper.
In another bowl, beat together the egg, milk,carrots , zucchini, and onions.
Add this to the dry ingredients and stir until combined.
Using a large skillet, heat 1 tablespoon of oil over medium heat.
Pour the batter by tablespoons into the pan, making a few pancakes at a time.
Cook about 2 minutes on each side and golden brown.
Add the remaining oil to the pan as needed.
Serve immediately.

Nutrition Facts : Calories 83, Fat 4.5, SaturatedFat 0.8, Cholesterol 24.3, Sodium 193.7, Carbohydrate 8.8, Fiber 0.9, Sugar 1.3, Protein 2.2

VEGETABLE PUDA (INDIAN VEGETABLE PANCAKE)

Vegetable Puda (Indian Vegetable Pancake) image

Make and share this Vegetable Puda (Indian Vegetable Pancake) recipe from Food.com.

Provided by Shilpa20

Categories Asian

Time 35m

Yield 3-5 Pudas, 2 serving(s)

Number Of Ingredients 10

Ingredients

1 cup semolina flour
water
2 tablespoons grams flour
1/2 of a carrot, grated
grated cabbage
1/2 of an onion (finely chopped)
2 tablespoons chopped coriander
salt, per taste
black pepper, per taste
oil

Steps:

To semolina flour, add 2 tablespoons of gram flour and enough water to make a smooth batter.
Mix well ensuring that there are no lumps in the batter.
Add all the vegetables and the chopped coriander as well as salt and pepper.
In a non- stick frying pan, add a teaspoon of oil and pour the batter. Use a spoon to spread it out.
Cook on both sides.

Tips:

Use fresh, high-quality vegetables. This will ensure that your puda is flavorful and nutritious.
Chop your vegetables into small, even pieces. This will help them cook evenly.
Don't overcrowd the pan when cooking your vegetables. This will prevent them from steaming instead of frying.
Be patient when cooking your puda. It takes time for the vegetables to soften and brown.
Serve your puda hot with your favorite chutney or yogurt sauce.

Conclusion:

Vegetable puda is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables, and it's also a healthy and affordable meal. With a little planning and effort, you can easily make a vegetable puda that your whole family will love.