Until not so long ago, pulses—the dried seeds of legumes like beans, peas, and lentils—had a bad reputation: relegated to the health food category and generally seen as a bit “worthy”—the food of hemp trouser-wearing hippies. Now, thanks many people eating less meat but searching for new sources of sustenance, deliciousness, and protein, pulses have been put in the spotlight. This is their moment and your chance to get better acquainted with them.

Ingredients

• 2 cups plus 2 tablespoons chickpea flour (besan)
• 2/3 cup whole-milk yogurt, plus more for serving
• 1 3/4 cups water
• 1 serrano chile, finely chopped
• 1 (1¾-inch) piece ginger, peeled and grated
• 4 garlic cloves, crushed
• 2 tablespoons chopped cilantro
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground turmeric
• unsalted butter, for cooking

Directions

1. In a medium bowl, mix the flour and yogurt with a fork to combine. Slowly drizzle in the water, stirring constantly, to make a smooth batter with the consistency of heavy cream.
2. Add the chile, ginger, garlic, cilantro, salt, baking powder, and turmeric and thoroughly mix to combine.
3. In a medium (ideally 8-inch) skillet, use a crumpled paper towel to rub a thin layer of butter around the pan. Heat over medium until hot.
4. Spoon in a small ladleful of batter (around 3 tablespoons) and tilt the pan so the batter coats the bottom. More often than not, pudlas don’t form into nice round pancakes, so don’t worry if your batter stops short of the edges of the pan.
5. Cook for about 30 seconds, then lift up to see if it has browned on the underside. If so, turn the pancake and continue to cook for another 30 seconds before shuffling onto a plate. Carefully rub the pan with butter again and repeat with the remaining batter.
6. Serve the pudlas with yogurt alongside.