Meetha Pooda or Whole Wheat Flour Pancakes
M for Meetha-BlogchtterA2Z2023. Why does rain make me hungry? Simple; because of childhood memories of mom serving us hot fritters or Roasted Corn on the cob or the hot and delectable Meetha Pooda or Whole Wheat Flour Pancakes. In Punjabi, we call them Meetha pooda. Rain reminds me of them always. My brother loved them and mom would indulge all of us in his name.
It has been raining continuously for two days and the pitter-patter of the rain tempts me to make something that would let me hug my kiddy memories to my heart. I love the rain, I always have. The silver puddles create a zigzag trail that only a few try to cross. When the sky opens and the tiny drops of rainfall upon the parched earth and our dry souls, the heart sings for monsoon savouries that are delicious and mouth-watering.
My mom’s Meetha Pooda or Whole Wheat Flour Pancakes recipe is eggless, whole-wheat pancakes spiked with just sugar and fennel seeds or saunf and pan-fried in ghee or clarified butter. These pancakes kindle memories of me sitting on the window ledge with the raindrops splashing on my face. My mom had that magic ingredient that makes any dish delicious; that is pure, undiluted love! I hope I imbibe a few of those secret ingredients when I cook for my loved ones.
The fennel seeds are very aromatic and you can add cardamom if you want to, but mom didn’t, as cardamom has a heavy scent and would overshadow the fennel’s aroma. Whole-wheat flour is any day better than all-purpose flour and there are no eggs in these. It makes them a much better choice compared to regular pancakes.
1 cup whole-wheat flour
½ Tsp baking powder
3 tbsp sugar
1 ½ Tsp of fennel seeds
1 cup water or milk
2 tbsp Ghee or clarified butter
4 tbsp thick cream (Optional)
In a mixing bowl, sift together the whole-wheat flour and baking soda. Add the sugar and fennel seeds.
Add 1 cup of water and stir all the ingredients with a whisk to a smooth consistency. If the batter is very thick, then add ¼ cup of water.
Heat a Tawa or skillet to medium heat. Add a ladle of the batter to the heated griddle and spread to make a pancake.
Drizzle a spoonful of ghee or clarified butter over the pancake and flip once done.
Once both sides are brown, remove them from the fire and place them on a serving plate. Make all the pancakes this way.
Serve hot either plain or with a dollop of cream. There’s nothing better than a cup of piping hot spiced tea or Masala Chai with these Whole Wheat Flour Pancakes or Meetha Poodas.
What calms your craving for food when it is raining, do share below what is synonymous with the monsoon season.