Step-by-Step Instructions

1. 1.Prepare the Green Chutney

   In a small grinder, add a small bunch of coriander, 1-2 green chillies (adjust to your spice preference), 1/2 tsp salt, 1.5 tbsp lemon juice, and 3 tbsp water. Blend until smooth.

2. 2.Prepare the Yogurt Dip

   In a bowl, combine 200g Fage 0% Greek yogurt with 3 tbsp of the blended green chutney. Mix well until smooth and uniformly green. Taste and add a bit of sugar if it's too spicy. Set aside.

3. 3.Prepare Pudla Batter - Dry Ingredients

   In a large bowl, add 1 cup gram flour, 1 tsp salt, 1/8 tsp turmeric powder, 1/2 tsp chilli powder, and 1/2 tsp cumin.

4. 4.Add Fresh Ingredients to Batter

   Add a small bunch of chopped coriander and 1/2 grated courgette to the dry ingredients.

5. 5.Mix Batter Initially

   Add 1/2 cup of water initially and mix well. The mixture should start to come together and will be quite thick.

6. 6.Adjust Batter Consistency

   Add an additional 1/4 cup of water to thin out the batter. Continue mixing until it reaches a smooth, pancake-like consistency.

7. 7.Cook Pudla - First Side

   Heat a large non-stick pan on low to medium heat and spray with oil. Add a ladleful of the pudla mixture to the pan and spread it slightly to form a pancake. Cook for a few minutes until the edges start to crisp and the top looks set.

8. 8.Cook Pudla - Second Side

   Spray the top of the pudla with oil. Using a spatula, carefully flip the pudla over. Cook for a few more minutes on the second side until golden brown and crispy.

9. 9.Serve

   Remove the cooked pudla from the pan. Repeat for the remaining batter. Serve hot with the prepared green chutney and yogurt dip.