Wednesday, 16 November 2011

Meetha Pooda (Whole Wheat Sweet Pancake without Syrup)

meetha pooda

Meetha pooda or sweet pancake is made in many parts of India including Punjab and Rajasthan. In Punjab, it is served as breakfast. You can also make meetha pooda as an anytime sweet.
Recipe of meetha pooda (chilla)
1 cup whole wheat flour (atta)
1/2 cup sugar
1/2 tsp saunf (fennel) powder
2-3 green cardamom (hari elaichi) - crushed
Ghee (clarified butter) or oil to shallow fry
1. In a bowl, mix all the ingredients except oil or ghee. Add water slowly mixing with other hand. Add enough water to make lump free batter of consistency thicker than that of pakoda (fritters). Beat well.
2. Heat a non- stick tava (griddle). To season it before making first pooda, pour a teaspoon of oil on the tava and wipe it with a paper napkin. Turn the heat to low. Pour a ladlefull or 2 tablespoon batter in the center of the tava.
3. Spread it gently in the outward circular motion like you would do for a chilla or an omellete. Spread it with the back of a ladle (karchhi). Turn the heat to medium.
4. After 2 minutes, drizzle some oil or ghee on the pooda. Remove it with the help of a wide, thin spatula and turn over.
5. Cook the other side also for 2 minutes and remove from the tava. Your meetha pooda is ready. Similarly make other poodas from rest of the batter.
Always spread the pooda on low heat and cook it on medium heat.
If the first pooda sticks to the tava, don't get disheartened. It usually happens with the first pooda. As the tava get seasoned, rest of the meetha pooda will turn out fine.

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