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 here. I’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

96 comments

    1. 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… 🙂

      Reply

        1. Yeah, I’m a pansy, I have 2 blendtec jars and I still don’t want to mar either of them up with grinding…. Gotta get over it.

          Reply

  6. 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.

    Reply

  11. 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.

    Reply

  12. 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.

    Reply

  13. 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. 🙂

    Reply

  18. 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

    Reply

    1. 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

      Reply

  26. 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?

    Reply

    1. 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.

      Reply

  27. 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.

    Reply

      1. She is indeed :). I pinched every variety of pudla from her site and will be trialing them all over our coming winter…”Thank’s Kittee!” 🙂

        Reply
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  40. 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.
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  45. 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!!

    Reply

    1. 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

      Reply

      1. 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.

        Reply

  46. When I initially commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is added I
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    1. I’m not sure how to remove you from that service, I think you can remove yourself somehow though. Sorry I can’t be more helpful! 🙂

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