I    have been obsessed with these sooji poodla because not only are they quick and delicious, but they remind me so much of my Rava Dosa (but a much much easier version). I’ve also been sending them to school for Shaan’s lunch and they’ve been such a hit! I’m sharing the recipe with you all today and hope you’ll like this as much as we do. It tastes absolutely amazing with some fresh cilantro chutney or coconut chutney to dip every bite in!

This recipe calls for Coarse Sooji, so be sure to check out my Patel Brother’s Haul if you are headed there and need to pick up a few more things this recipe calls for like Asafoteida!

As always, if you make this recipe you have to tag me so I    can see your wonderful creations over on @thechutneylife! Happy Eating : )

Sooji Pudla

Prep Time 15 mins
Cook Time 15 mins
Servings 10 pudla


  • 1.25 cups coarse sooji
  • 2 tsp ginger, grated
  • 2 tsp green chilis (finely chopped)
  • 1 tbsp garlic, grated/minced
  • 1/4 cup whole milk yogurt
  • 3/4 cup diced onion
  • 1/4 cup chopped cilantro
  • 1/4 tsp hing or asafoteida
  • 1/2 cup diced tomato
  • 3/4 tsp salt (or according to taste)
  • 1.5 cups water


  • Combine all of the ingredients together in one bowl and mix well. Let it sit for just about 10 minutes and then begin making pudla.
  • Heat a large flat skillet over medium high heat and add about 1 tsp of oil. Once the oil is hot, use a ladle to pour the batter onto the center of the pan. Use the back of the ladle to shape the batter into a circle of about 6 inch diamter that is even in thickness.
  • Let the pudla cook for about 2 minutes and then drizzle a tiny bit of oil around the edges of it -swirling the pan around so the oil is evenly distributed. Flip, let it cook and brown on the opposite side and remove from heat.
  • Repeat until you are done with the batter. Serve the pudla warm with cilantro chutney.


If you're making these for kids, you can omit the green chilis, and add in chopped spinach, grated carrots or cabbage!