Khatta Poodla (also known as cheela, puda, pura, or pudla) is a savory rice flour pancake recipe!
This is my grandma’s recipe for Khatta Poodla, which is a rice flour pancake, that is deliciously chewy and savory! They are thin and crispy, but sour and spicy to taste. It is a family-friendly Gujarati recipe that is very easy to make and perfect for breakfast or a snack.
The name Khatta (sour) Poodla (thin pancakes) says it all. However, the name Poodla can sometimes be called puda, pudla, or pura depending on the dialect spoken and what part of India the person comes from. They all mean the same thing and taste amazing!
My Grandma’s Recipe
Pair the naturally gluten-free and vegetarian recipe with a cup of hot chai or milk coffee !
Ingredients
- rice flour
- yogurt
- turmeric
- asafaetido (important ingredient for Indian cooking)
- spicy green chili peppers (thai or serrano)
- ginger
- fenugreek seeds
- salt
- oil
- baking powder
- water
How to Make Them
First step is to ferment the batter for at least 12 hours. I prefer to make the batter at night, just like my grandma did. Then, I make the poodla in the morning or afternoon. Otherwise, the batter is placed in the fridge for no longer than 24 hours.
- Combine the ingredients and ferment the batter overnight.
- Fermenting (Pick one) yogurt mode in the Instant Pot for 12 hours cover and place the batter in a warm spot for 12 hours tightly cover and place the batter in the oven with the light on for 12 hours Stir and mix the batter
- Heat a non-stick pan on medium-high heat.
- Once the pan is hot, spray with a little bit of oil.
- Pour the fermented rice batter into the pan and let it cook for about 2-3 minutes
- Flip over, use the spatula to press the poodla down into a thinner form. This will give it a more even crisp.
- Cook until desired crispiness has been reached.
- Enjoy the poodla with your favorite toppings or dips!
What kind of pan is needed?
I highly recommend using a nonstick pan. With trial and error over the years, nothing else works. Even the biggest and “bestest” and newest pans out there in today’s time. I assure you, a regular nonstick pan is the way to go for this recipe. With that said, if you must, then a cast iron pan can be used as an alternative.
What to eat with them?
I love to eat Khatta Poodla with ghee and guar (jaggery). Punjabi jaggery is actually my favorite because it is dark in color and harder with texture. The texture pairs well with the hot and chewy poodla. My husband likes to eat it with lemon juice and sugar. Whatever you desire, I am sure it won’t be a bad choice!
Toppings eaten with poodla
Fermenting the Rice Flour Batter
I use an Instant Pot for ease and accuracy to ferment my Rice Poodla batter. A full 12 hours in the Instant Pot gets my tastebuds the perfect sour and spicy pancake taste. It works well regardless of the weather outside. However, if you do not have an Instant Pot then you can ferment the batter in a warm area of your home. Still not working for you? Place the batter in an oven with the light on for 12 hours (classic Indian migrant technique).
Spice Friendly Alternative
When making this poodla recipe for those who do not eat spice, simply eliminate the chili peppers and reduce the amount of ginger. It can be a savory rice pancake recipe for kids or adults who want a new vegetarian and gluten free breakfast to make on repeat.
Allergen friendly options
Overall, this Khatta Poodla recipe is naturally gluten free, vegetarian, soy free, and healthy for even the tiniest humans. It is perfect for kids, if you want to offer fermented foods and introduce spices such as turmeric, ginger, and asafaetido to their diet. Pair the rice flour pancakes recipe with a cup of cold milk or orange juice.
Love Gujarati food? Try these…
- Surati Khaman Dhokla Recipe
- Bharela Marcha - Stuffed Bullet Chillies
- Gujarati Kichdi an Everyday Comfort Food
Common Questions
If you are on a gluten free diet then this is a great option!
Assuming the cast iron pan has been cured, you can use it for poodla.
For this recipe, I don’t recommend it.
I do not recommend storing it for more than 24 hours after fermenting.
For this recipe to get a “sour” taste, yes it is needed. I have attempted to achieve the taste with lemon juice but it does not have the same end result.
A regular non-toxic (made after 2012) works great!
📖 Recipe
Grandma’s Khatta Poodla - A Gujarati Recipe
Equipment
- ▢ Non-stick Pan
- ▢ Flat Spatula to Flip
- ▢ Instant Pot or Large Bowl/Pot with a Lid (pick one)
- ▢ Chutney Machine/Grinder
Ingredients1x2x3x
- ▢ 1 ½ cup rice flour
- ▢ ⅛ teaspoon asafaetido (hing)
- ▢ ⅛ teaspoon turmeric powder
- ▢ ½ cup plain yogurt
- ▢ 1 tablespoon ginger
- ▢ 1½ cup warm water
- ▢ 1 teaspoon salt (I use Morton’s iodized)
- ▢ pinch baking powder
- ▢ 1 serrano chili
- ▢ 6-8 fenugreek seeds
- ▢ 2 tablespoon urud flour (optional)
Instructions
INSTANT POT FERMENTING
- In a chutney machine, pulse the dry fenugreek seeds until they are blended.
- Add ginger and serrano chili pepper to the blender and pulse until smooth.
- Empty the contents into the Instant Pot.
- Add rice flour, turmeric powder, asafaetido, baking powder, and salt to the Instant Pot.
- Mix in the yogurt.
- Slowly pour in the warm water.
- Mix it well with a spatula or your hand.
- Turn Instant Pot to yogurt mode for 12 hours.
- Mix the batter after 12 hours of fermentation is over (if you are not making poodla immediately, then refrigerate for up to 24 hours)
- Heat a nonstick pan on medium high heat.
- Once it gets hot, spray the pan with a little bit of oil (helps crispen and brown the poodla)
- Slowly pour the room temperature poodla batter onto the pan assuring the batter is spread thinly.
- Cook for about 2-3 minutes.
- Flip and flatten the poodla with the back of the spatula.
- Cook for about 3 minutes.
- Flip back over again and cook until it reaches your desired crisp.
- Enjoy as is, with your favorite dip, or toppings!
Video
Notes
Grandma’s Khatta Poodla - A Gujarati Recipe
Equipment
- Non-stick Pan
- Flat Spatula to Flip
- Instant Pot or Large Bowl/Pot with a Lid (pick one)
- Chutney Machine/Grinder
Ingredients
- 1 ½ cup rice flour
- ⅛ teaspoon asafaetido (hing)
- ⅛ teaspoon turmeric powder
- ½ cup plain yogurt
- 1 tablespoon ginger
- 1½ cup warm water
- 1 teaspoon salt (I use Morton’s iodized)
- pinch baking powder
- 1 serrano chili
- 6-8 fenugreek seeds
- 2 tablespoon urud flour (optional)
Instructions
INSTANT POT FERMENTING
- In a chutney machine, pulse the dry fenugreek seeds until they are blended.
- Add ginger and serrano chili pepper to the blender and pulse until smooth.
- Empty the contents into the Instant Pot.
- Add rice flour, turmeric powder, asafaetido, baking powder, and salt to the Instant Pot.
- Mix in the yogurt.
- Slowly pour in the warm water.
- Mix it well with a spatula or your hand.
- Turn Instant Pot to yogurt mode for 12 hours.
- Mix the batter after 12 hours of fermentation is over (if you are not making poodla immediately, then refrigerate for up to 24 hours)
- Heat a nonstick pan on medium high heat.
- Once it gets hot, spray the pan with a little bit of oil (helps crispen and brown the poodla)
- Slowly pour the room temperature poodla batter onto the pan assuring the batter is spread thinly.
- Cook for about 2-3 minutes.
- Flip and flatten the poodla with the back of the spatula.
- Cook for about 3 minutes.
- Flip back over again and cook until it reaches your desired crisp.
- Enjoy as is, with your favorite dip, or toppings!
Video
Notes
Recipe Courtesy of The Curry Mommy
A homemade Taco Bell crunchwrap supreme recipe with Doritos
If you love tacos and tostadas, then you need to try this! The combination of fresh ingredients, crispy corn tostada, Nacho Cheese Doritos, and sour cream make this Taco Bell crunchwrap supreme recipe vegetarian and kid friendly!
Thank you Taco Bell for the recipe inspiration!
Want to add meat to this recipe? Try it with my Indian Chicken Kheema Recipe . It’s really good!
- Why You’ll Love It
- Equipment Needed
- Ingredients
- Instructions
- Step by Step Pictures
- Planning Ahead and Storage
- Tips
- Substitutions
- Pairs Well With…
- 📖 Recipe
- FAQ
- 📚 Related Recipes
- Hungry for more?
- 📋 Recipe
- 💬 Community
Why You’ll Love It
Because it’s better than the original version! There, I said it :). I love Taco Bell, like most of you, and any homemade version of their recipe is a winner dinner for the whole family.
Plus, these Taco Bell crunchwraps can be made with a lower sodium level at home.
Equipment Needed
- Knife to cut the ingredients
- Pizza Cutter , incase you want to cut the homemade crunchwrap supreme in half
- Skillet big enough to fit a flour tortilla
- Spatula for flipping
- Cutting Board
- Spoon for scooping and spreading
- Toaster , Air Fryer, or Open Flame to heat tostadas
- Microwave or open flame to heat a flour tortilla (can use skillet too).
- Air Fryer in lieu of grilling the crunchwrap on a skillet
Ingredients
Crunchwrap Supreme Recipe Ingredients
- Crispy Corn Tostada - I prefer either Old el Paso or Ortega brand but any other variation that is thin and crispy works. Check the Mexican food’s aisle at your local grocery store.
- Large Flour Tortillas - Cut half of them into smaller rounds that are larger than the tostada shell but smaller than the original flour tortilla size.
- Mexican Refried Beans (or taco meat) - flavored to your liking (I use these black beans and blend it with fresh green chillies, garlic, salt, and this McCormick Brand enchilada seasoning )
- Sour Cream
- Shredded Mexican Blend of Cheese
- Taco Bell Ranchero Sauce (optional)
- Taco Bell Hot Sauce
- Nacho Doritos - tortilla chips
- Cooking Oil
- Diced Tomatoes
- Shredded Lettuce - romaine or iceberg preferred
- Diced Onions - red, yellow, white, or sweet
- Jalapeno , serrano, or Thai chili - chopped finely
- Diced Bell Pepper - green preffered but can use any variation
- Cilantro - chopped optional
- Nacho Cheese Sauce (optional)- I personally only like the Tostitos Nacho Cheese but do not use it for this recipe because shredded Mexican cheese does the trick.
Instructions
- Warm a large flour tortilla (I use the microwave) until it is bendable. You can also use an open medium flame to heat the tortilla.
- Spread a thin layer of beans in the center of the large flour tortilla.
- Add chopped vegetables, sour cream, sauces, crushed Nacho Doritos, shredded Mexican cheese, and then the crispy toasted corn tostada.
- Now add a smaller flour tortilla over the crispy tostada.
- Gently fold the edges of the flour tortilla over the tostada.
- Hold your hand on the crunchwrap and then place it seem side down in a pre-heated hot skillet.
- Push it down and rotate a few times in circles so the form of the crunchwrap supreme remains in place.
- After a minute, (do not flip yet) , add some oil to the skillet and rotate the crunchwrap in circles to incorporate the oil on the flour tortilla. At this point you can turn the flame down for the skillet over medium heat.
- Now flip the crunchwrap supreme over and cook for about 10-15 seconds (enough to get the flour tortilla to a golden brown color).
- Alternatively, the crunchwrap supremes can be air fried at 350 degrees.
- Serve!
Step by Step Pictures
Planning Ahead and Storage
Unfortunately, these Taco Bell inspired vegetarian crunchwrap supremes do not store well when pre-made. However, you can plan ahead! Prep all of the ingredients ahead of time then lay out an assembly line that works best for you. Cook the crunchwraps right before eating to keep the tostada and Doritos crispy.
Tips
- Toast the tostada shells right before using so it remains crispy inside of the crunchwrap. You can toast them in a toaster, over an open flame, or in an air fryer.
- Use a thin spread of beans.
- Cook the crunchwrap seam side down for about 1 minute before adding any oil.
Taco Bell Copycat Homemade Crunchwrap Supreme
Substitutions
- Non-Veg Option - Use any variation of taco meat with a protein (ground beef, chicken, tofu, etc) instead of the refried beans. Pre-cooked grilled chicken breast works great! Try Trader Joe’s pre-cooked chicken or check the freezer aisle for frozen pre-cooked chicken.
- Gluten Free Option - swap the flour tortilla for almond flour tortilla when making this vegetarian crunchwrap. Also, try to skip the oil because almond flour tortillas generally have enough to crispen.
Pairs Well With…
Mexican Rice - for a complete meal!
Salad with Chipotle Ranch Dressing
📖 Recipe
Taco Bell Crunchwrap Supreme (copycat)
Equipment
- ▢ Spatula for flipping
- ▢ Pan/Skillet big enough to fit tortilla
- ▢ Spoon for spreading and scooping
- ▢ Knife to cut ingredients
- ▢ Pizza Cutter optional
- ▢ Toaster, open flame, or air fryer to toast the tostada
- ▢ Microwave, pan, or an open flame to heat a flour tortilla
- ▢ Air Fryer, in lieu of cooking on a stove top
Ingredients1x2x3x
- ▢ 8 flour tortillas, 4 cut into smaller rounds that are slightly larger than the crispy tostada
- ▢ 12 oz refried beans flavored to your liking, see note 1 for my recipe
- ▢ 4-8 tablespoon sour cream (more for dipping)
- ▢ 1 oz Nacho Cheese Doritos, crushed
- ▢ ¾ cup lettuce, shredded or chopped finely
- ▢ ¼ cup bell pepper, diced finely (any color)
- ▢ ¼ cup onion, red or white diced finely
- ▢ ½ cup tomatoes, diced finely
- ▢ 1 cup shredded Mexican cheese
- ▢ 4 crispy tostada, lightly toasted or roasted, (Ortega or Old el Paso brand)
- ▢ cilantro, chopped optional
- ▢ fresh sliced chili pepper (jalapeno, serrano, or thai chili depending on your spice tolerance)
- ▢ Taco Bell Hot Sauce (or equivalent)
- ▢ Taco Bell Ranchero Sauce optional
- ▢ nacho cheese, Tostitos brand optional
- ▢ cooking oil
Instructions
Making the Crunchwrap Supremes (Stove Top)
- Heat a large flour tortilla in the microwave, until soft and bendable (about 10 seconds)
- Spread beans in the center of the flour tortilla.
- Add lettuce, crushed Doritos, shredded Mexican cheese, sour cream, bell peppers, chili peppers, onions, cilantro, and ranchero sauce.
- Top it with a toasted corn tostada (be sure the tostada is cool to touch before adding).
- Heat a skillet pan on high/medium heat.
- Place a smaller flour tortilla over the tostada.
- Fold the edges of the flour tortilla over the flour tortilla using the corn tostada as an edge. Hold the crunchwrap in place with your hand (pictures above)
- TIP: If making multiple crunchwrap at a time, feel free to use a toothpick to secure the edges.
- Transfer the crunchwrap seam side down into the hot skillet and gently turn into circles.
- Cook for about a minute, and then add a teaspoon of oil. Cook for 10 seconds on the same side.
- Now, flip the crunchwrap over and cook for about 10 seconds on this side to prevent burning.
- Cut in half with a pizza cutter (optional).
- Serve with extra sour cream, guacamole, and Taco Bell Hot Sauce.
Air Fryer Instructions
- After making the crunchwrap supremes, brush or spray them with some cooking oil.
- Transfer the crunchwrap supreme to the air fryer basket.
- Cook at 350 degrees until golden brown.
- Serve!
Notes
I’ve always preferred Azteca, but any thin variation will work.
Cooked whole beans that are smashed and then tempered with flavor. Check for my recipe in the Notes section of this recipe.
Bean burrito with sour cream, chalupa supreme with beans, and cheesy potatoes.
I would serve it on top with an extra slather of sour cream.
It tastes much better!
It can be, when homemade. Be sure to use ingredients that meet your dietary needs such as gluten free, dairy free, etc.
Yes! Once you have made it, brush or spray it with some oil. Then, transfer it to the air fryer basket for just a few minutes at 350 degrees. Low temp does the trick!
📚 Related Recipes
Love Mexican food? Give these Curry Mommy recipes a try !
- Chicken Keema Tacos
- How to Grill Juicy Chicken Breast Tex-Mex Style
- Easy Italian Quesadillas With Mushrooms and Jalapenos
- Chicken Spaghetti with Rotel
