Khatta Meetha Pudla Recipe – Gujarati Style Sweet & Savory Pancake
Khatta Meetha Pudla, a beloved Gujarati snack, brings together the delightful combination of tangy and sweet flavors in a way that will surely surprise and satisfy your taste buds. This dish consists of two types of pudlas—khatta (sour) and meetha (sweet), each having its distinct flavor profile. The khatta pudla is made with a base of gram flour and fresh ingredients like tomatoes and green chilies, giving it a savory punch, while the meetha pudla is prepared with jaggery and whole wheat flour, lending it a pleasant sweetness.
This unique dish is perfect for a snack or light meal, and it pairs wonderfully with a cup of masala chai. Here’s how you can recreate this delicious Gujarati treat at home!
Ingredients for Khatta Meetha Pudla Recipe
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 1-1/2 cups |
| Tomatoes (very finely chopped) | 1/2 cup |
| Green chili (finely chopped) | 1 |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Asafoetida (hing) | 1 pinch |
| Amchur (dry mango powder) (optional) | 1/4 teaspoon |
| Salt | To taste |
| Water | 1 cup |
| Sunflower oil | For drizzling |
| Jaggery (grated) | 1 cup |
| Whole wheat flour | 1 cup |
| Water | 1/3 cup (adjust as needed) |
| Roasted tomato pasta sauce | As needed |
| Green chutney (Coriander & Mint) | As needed |
| Coriander leaves (Dhania) | A few, chopped |
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 2
Cuisine: Gujarati
Course: Snack
Diet: Vegetarian
Instructions for Khatta Meetha Pudla Recipe
Step 1: Preparing Khatta Pudla (Sour Pancake)
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Mix the Ingredients: In a mixing bowl, combine the gram flour (besan), finely chopped tomatoes, green chilies, turmeric powder, red chili powder, a pinch of asafoetida (hing), amchur (optional), and salt. Add 1 cup of water and mix everything thoroughly. Let the mixture rest for about 10 minutes.
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Cook the Khatta Pudla: Heat a non-stick tawa (griddle) on medium flame and lightly grease it with sunflower oil. Pour a quarter of the batter onto the tawa and spread it evenly with the back of a ladle to form a thin pancake. Sprinkle a few chopped coriander leaves on top for extra flavor and cook until the edges start to turn golden brown. Flip and cook the other side until crispy and golden. Repeat with the remaining batter.
Step 2: Preparing Meetha Pudla (Sweet Pancake)
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Prepare the Sweet Batter: In another mixing bowl, soak the grated jaggery in 1/3 cup of water for a few minutes to help it dissolve completely. Once the jaggery is melted, add the whole wheat flour and whisk well to ensure there are no lumps. The batter should have a smooth consistency.
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Cook the Meetha Pudla: Heat a non-stick tawa and drizzle a little oil on it. Pour a quarter of the jaggery and flour mixture onto the tawa and spread it evenly to form a thin pancake. Cook it on both sides until golden brown and crisp. Repeat the process with the remaining batter.
Step 3: Assembling the Khatta Meetha Pudla
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Assemble the Dish: Place one khatta pudla on a serving plate. Spread a little roasted tomato pasta sauce and green chutney on top, then sprinkle with fresh coriander leaves. Place one meetha pudla over the khatta pudla, pressing gently to adhere. You can cut the stack into pieces for easy serving or serve it as a whole pancake.
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Serving Suggestion: Serve the Khatta Meetha Pudla warm with a side of masala chai for a delightful snack. The tangy, spicy khatta pudla pairs wonderfully with the sweet, smooth meetha pudla, creating a mouthwatering contrast in every bite.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 50g |
| Protein | 9g |
| Fat | 10g |
| Fiber | 6g |
| Sugar | 10g |
| Sodium | 400mg |
Tips for Making the Perfect Khatta Meetha Pudla:
- Adjust the consistency: If the khatta pudla batter is too thick, add a little more water to get the right pancake batter consistency. Similarly, for the meetha pudla, make sure the jaggery is completely dissolved in water before adding the flour.
- Oil temperature: Ensure the tawa is hot enough but not smoking before you pour the batter. This will help achieve a golden brown and crispy texture on both sides.
- Flavor balance: Adjust the amount of jaggery and spices (like chili and amchur) to suit your preference for sweetness and tanginess.
- Variations: You can also experiment with adding finely chopped onions or herbs like fenugreek (methi) to enhance the flavor of the khatta pudla.
Enjoy this fusion of sweet and savory Gujarati flavors, and serve it as an ideal snack or even a light meal with a steaming cup of masala chai. This Khatta Meetha Pudla recipe is a perfect way to introduce the vibrant, diverse flavors of Gujarat into your kitchen.
