Vegan Pudla (Omelet Thingy)

DSC_0003Vegan Pudla (Omelet Thingy)

I’m having a love affair with the Vegan Pudla. I can’t stop making them. I was introduced to these babies by Kittee at Cake Maker to the Stars. Girl knows her stuff, she’s been vegan for more than 2 decades.

I thought it was supposed to be some sort of a vegan omelet replacement, but after more research, the pudla comes from Indian origins and is probably more identifiable as a pancake. Whatever it is, it’s delicious, and you need to make it, NOW. I followed Kittee’s guidelines here and then used them to make this recipe. Then I added lots of spinach, some nooch and some mustard powder… Eggs Schmeggs.

To see all of Kittee’s pudla’s she’s featured on her site, click hereI’ve also made these with artichoke hearts, sun-dried tomatoes and kalamata olives. Believe me, more vegetables = better pudla. Try using about a cup of your favorite diced veg, spices and seasonings in yours. Enjoy!

DSC_0002Just in case you need a closer look….

This post is featured on Allergy Free Wednesdays

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95 Comments

Filed under Beans, Breakfast, Friendship, Gluten Free, Main Dishes, Vegan

95 responses to “Vegan Pudla (Omelet Thingy)

  1. I’m going to have to get some chickpea flour and try this out – and remember the salt comment too. They look great!

    • yes, it definitely needs salt. Oh my goodness, the chickpea flour is ridiculously cheap if you can find it in bulk. Just bought 5 lbs of it yesterday at just over a $1 a pound… :)

  2. Cracking looking omelette thingy, Somer! :D

  3. glad you are on the pudla train! you can also soak mung beans and then grind the into a batter for similar yummies!
    ox
    kittee

  4. It is a GOOD thing I was already eating lunch when I opened your blog e-mail. Mercy, these look good! I printed off a couple of Kittee’s along with your suggestions…and then I passed both blogs along to a couple of people. Mmm…this will have to happen soon.

  5. Reblogged this on athursdayschild and commented:
    I see so many things I want to make and try, and then forget. So, I thought I would reblog this to remember. I used to be great at making omelets and quiche, as well as any kind of custardy desserts, but gave eggs up to go lacto-vegetarian.

  6. Ode to Pudla :-). The dang things are amazing. Gotta put that on the menu plan for next week…

  7. This looks like just the thing to break me out of my end-of-winter cooking boredom!

  8. These look super scrumptious Somer! Love a good omelette but obviously haven’t had one in awhile now. When I saw this I knew it would have chickpea flour. I’ve yet to use chickpea flour because I’ve heard it can give an off taste, but I’m assuming you can’t taste it at all in this :). Looks good…especially topped with avocado.

  9. we make the omelette thingy a bit thinner pretty much every 4-5 days with variations! with veggies and cheese added in the batter.. yum!
    we grew up eating puda/chilla(different names depending on region). usually made without leavening and made more like a thick crepe.

  10. The pudla is quickly becoming one of my favorite dinners- so quick, easy, and a great way to use up odds and ends in the fridge. :-)

  11. This will have to be tried :-)

  12. Never heard of it, but it looks delish – I’ll have to try it!

  13. Yummy, looks more like an omelet thingy to me though ;)

  14. Reblogged this on Curry's Corner and commented:
    I think tis is going to save my mornings. Check it out!

  15. Looks wonderful. I don’t know if this was mentioned but if you look for chickpea flour at an Indian store, it may be called besan flour. I spent a long time at one such story looking for chickpea flour and finally had to ask. :-) Indian stores or grocery stores with a large ethnic section are great places to look for spices at incredible prices for huge sizes. Beware of the chili powder!! I got some in the Indian section and made chili that was almost too hot even for my heat-loving husband. It was much hotter than chili powder from the US. Thank goodness I didn’t use the larger amount in the suggested range. :-)

    janet

    • Thanks Janet! People call it all sorts of things: chickpea, garbanzo, gram, besan….Too many names for one delicious thing! I’ve heard that about the chili powder when someone from Australia made one of my recipes…. oops. ;) xx

  16. This looks great! And naturally gluten-free – I’m a happy girl. :-D

  17. Well…gee…how did you find something I had never heard of? :-D

  18. You have CHANGED MY LIFE. I love besan pancakes, but WOW!

  19. OMG that looks SO GOOD! Just pinned and going to try out over the weekend!

  20. NOM! I love chickpea flour and have been making flat breads a lot lately! Def need to try this next!

  21. Laurie

    Wow, Somer! You really know everything!! I’ve never heard of these before and I lived in Asia for almost 30 years! So, where did you buy your chickpea flour in bulk in UT?

    • Laurie, I just happen to “hang out online” with lots of cool vegan bloggers :) I bought the chickpea flour at Good Earth, but I’m nearly positive Whole Foods would carry it as well.

  22. Chickpea flour known as besan is available in Indian grocery stores. It is almost always the base for any deep fried Indian snack like fritters and is even used to thicken sauces. It is commonly used in south india as a skin exfolliant mixed with yogurt or water😊 Got to try this Gujarati pudla sometime, thanks for sharing.

  23. Yum! Definitely going to check this recipe out

  24. I can see how I could fall in love with this too Somer :-) Beautiful!!!

  25. A delicious pudla and a new blog to follow BONUS! :) Cheers Somer for a double whammy :)

  26. A tasty looking pudla! Yummy Yum!! I can’t wait to try it out! :)

  27. Never heard of it. Thanks!! I will definitely start making Pudla!
    Thank you for visiting my blog, now I will follow yours! <3 carmen

  28. I had never heard of pudla and I’m definitely intrigued. Might try it for dinner tonight.

  29. I’m glad you included the technical documentation (“omelet thingy”), otherwise I’d have no idea what you’re talking about… and those look goood!

  30. HI. I’d love to feature you tomorrow on Allergy Free Wednesday but could you please link back? Email me at wholenewmom at gmail dot com once you have.

  31. Looks delicious! Reblogging too, thanks :)

  32. Reblogged this on quarteracrelifestyle and commented:
    These look scrummy!

  33. Pingback: Grain and Peanut Free Tagalong Cookies, Easy Coconut Pie, Grain Free BBQ Crackers, and Cajun Chicken and Beans

  34. Wow this looks gorgeous. I’ve been looking for new breakfast recipes and this is a great option. I just got rid of all my chickpea flour as I’ve got into grinding flour lately. I wonder if this would work with other flours. I haven’t found out how to make my own chickpea flour just yet.
    Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday:

    http://www.greenthickies.com/healthy-vegan-fridays

  35. This looks beautiful! I love savory and filling breakfasts. This sounds right up my alley, especially with your additions of olives, artichoke hearts and sun-dried tomatoes. Those things make any meal better!

  36. This looks amazing! I am def. gonna make this ASAP!

  37. Pingback: Weekly Photo Challenge: A Day in My Life « Sasieology

  38. Laurie

    Somer! I finally got my pudla on!! They look so authentic! I will use more spice in them next time. I used mushroom, green pepper, green onions, tomato and serrano chilies. I served them with my homemade broc guac and they were YUM! My only problem was being able to flip them without breaking them but that is just a skill I’ll have to master! :) Thanks for the inspiration!!

    • YES! I use a really huge spatula to flip mine, though it is a bit tricky! I love the veg combo you put in there. Um, I need your broc guac recipe! xx

      • Laurie

        I just steam 2 broccoli heads till soft and pulse in a food processor. I then add 2 avocados and pulse with lemon juice, salt and pepper, and cumin to taste. Then I stir in chopped cilantro. Just play around with the spices and you can also stir in some salsa to taste. Delicious used as regular guacamole with a fraction of the fat and calories.

  39. When I initially commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I
    get several e-mails with the same comment. Is there
    any way you can remove people from that service? Thank you!

  40. Diana

    Where have these been my whole life? I’m addicted…it’s too late to turn back. Thank you!!!!!!!

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