Dudhi Pudla

Name: Dudhi Pudla
Total time: 1800 s
Yield: 4 persons
Cuisine: American
Ingredients: 1 cup Jawar (sorghum) flour; 2 tbsp wheat flour; 2 tbsp Besan (chick peas flour); 200 gm Bottle gourd; 2 tbsp Curd; 4 cloves Garlic; 1/2 inch Ginger and 3 green chillies; Cumin seeds, carom seeds,turmeric and asafoetida; 1/4 cup Chopped coriander leaves; Salt as per taste; Oil for cooking savoury pan cake; For bottle gourd chutney : 1cup bottle gourd peel; 2 tablespoon each of Sesame seeds and peanuts; 4 chillies,cumin seeds and salt 1/2 tsp each; 1 tbsp cooking oil; Lemon juice and sugar; 2 tbsp Coriander leaves; 1/2 tablespoons each of cumin seeds and salt

Surekha Dongargaonkar @sdsurekha53

A very tasty preparation with dudhi (bottle gourd).

Surekha Dongargaonkar @sdsurekha53

A very tasty preparation with dudhi (bottle gourd).

Saved

Ingredients

30 minutes

4 persons

1 cupJawar (sorghum) flour
2 tbspwheat flour
2 tbspBesan (chick peas flour)
200 gmBottle gourd
2 tbspCurd
4 clovesGarlic
1/2 inchGinger and 3 green chillies
Cumin seeds, carom seeds,turmeric and asafoetida
1/4 cupChopped coriander leaves
Salt as per taste
Oil for cooking savoury pan cake
For bottle gourd chutney : 1cup bottle gourd peel
2 tablespooneach of Sesame seeds and peanuts
4chillies,cumin seeds and salt 1/2 tsp each
1 tbspcooking oil
Lemon juice and sugar
2 tbspCoriander leaves
1/2 tablespoonseach of cumin seeds and salt

Saved

Steps

30 minutes

1

Peel and grate bottle gourd finely
2

Save peels in water for chutney
3

Put grated bottle gourd in a bowl (1cup) add til, cumin seeds, carom seeds, salt, chopped coriander leaves,
4

Add ground chilli, ginger garlic paste, asafoetida
5

Add all flours, salt, coriander leaves and curd and water as required. Mix well.
6

Cover and keep for 10 minutes, batter should be of pouring consistency.
7

Heat tawa (pan) on medium flame. Smear oil to tawa. Add one ladle full of batter and cook till pudla turns golden colour on both the sides using little oil.
8

For preparing chutney, heat oil in a pan, add cumin seeds and asafoetida.
9

In same oil add peanuts and til. Fry for half a minute. Add green chillies bottle gourd peel, coriander leaves. Cook till peels are soft and cool the mixture.
10

Grind chutney in a mixer jar with salt sugar and lemon juice and little water.
11

Serve yummy hot pudla with chutney and tomato ketchup.