Khata Puda
My mom’s side of the family is HUGE, and they’re all pretty close. When I was younger I have great memories of my Mami Ma and Ba teaming up to dole out food left, right, and center. One single text message for dinner could round up at least 20 of us at any given time. My Mami Ma used to make Khata Puda in a paint bucket form Home Depot and I always used to think she was overshooting the amount my uncles could eat. Lo and behold, every single pudo would be gone in a flash.
After my Mami Ma passed this was the memory of her that I stuck to for some odd reason. Because, I am back in Arizona, I thought I’d share that special recipe with you all! Hopefully, wherever she is in the universe she is proud that one of the grandkids will still carry on the tradition of making Khata Puda, maybe not in a paint bucket, but the sentiment still stands!
Khata Puda
Ingredients
- 1 cup rice flour
- 1 cup water
- 1/2 cup yogurt
- 2 tsp. green chili paste
- 2 tsp. ginger paste
- 1 tsp. salt
- 1/4 tsp. turmeric
- 1 tsp fruit salt/eno optional
Instructions
- Whisk all of the ingredients in a medium mixing bowl until you get a smooth batter (similar to a pancake) and loosely cover. Place the bowl in a warm area overnight (roughly 12-36 hours), maybe an oven with the light on or out on the countertop.
- Spray a nonstick pan with cooking spray on medium-high heat. Pour a ladle of the batter in the pan, it should be lacy and bubbly. Once you get a nice brown color on one end (roughly 3-5 minutes) flip and cook on the other side for a minute or so.
Notes
