Post published on April 2, 2024 by vspiceroute

Last post modified on April 5, 2024 by vspiceroute

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Gharevda is also known as Bhat na Pudla. We cook rice every single day in Gujarati household and often times we end up with left over rice. My grandmother was big on not wasting food and using the leftovers. Over time my mom learned to use the waste and make new dishes using it and she would serve it as a snack or breakfast next day. I make the Bhat na Pudla and then send them over for school lunches. My son loves to eat them with ketchup and he has no idea that he is eating left over food that is high in protein and contains vegetables. 

Dish History of Bhat na Pudla:

Gharevda, also known as Bhaat na Pudla, is a traditional Gujarati dish originating from the western Indian state of Gujarat. This dish is primarily made from leftover rice, which is a common ingredient in Indian households. The name “Bhaat na Pudla” translates to “pancakes made from rice” in Gujarati.

Bhaat na Pudla is not only a delicious way to use up leftover rice but also a nutritious dish, as it provides carbohydrates from the rice and additional nutrients from the added ingredients such as vegetables and spices.

How to make Gharavda or Bhat na Pudla?

Mix cooked rice, chickpea flour or besan and yogurt

Add turmeric powder, red chili powder, salt, asafetida powder (hing), salt, 1 tablespoon oil and green chili paste 

Add chopped cilantro and form a thick batter  

Heat a pan on medium heat and spread little oil on the pan 

Using your hands and some water spread the mixture on the pan, be very careful with the pan and you can use spatula instead to prevent from getting burned 

Cook till brown on both sides and serve with ketchup or chutney 

Equipment needed:

Mixing Bowl, Griddle or Skillet, Spatula.

Storage: 

Cooling: Allow the cooked Bhaat na Pudla to cool completely at room temperature. This prevents condensation, which can make the dish soggy when stored.

Packaging: Once cooled, place the Bhaat na Pudla in an airtight container or wrap it tightly with plastic wrap. Ensure there is minimal air inside the container to maintain freshness.

Refrigeration: Store the Bhaat na Pudla in the refrigerator. It can be refrigerated for up to 2-3 days. Label the container with the date of preparation for reference.

Serving suggestions:

Chutneys: Serve Bhaat na Pudla with a variety of chutneys such as mint chutney, tamarind chutney, or coconut chutney. The tangy and spicy flavors of the chutneys complement the subtle flavors of the Bhaat na Pudla.

Pickles: Accompany Bhaat na Pudla with a side of Indian pickles (achar) for an extra burst of flavor. Choose from a variety of pickles such as mango pickle, lime pickle, or mixed vegetable pickle.

Sauces: Drizzle Bhaat na Pudla with your favorite sauces such as hot sauce, sriracha, or soy sauce for added heat and flavor.

Dips: Serve Bhaat na Pudla with various dips such as hummus, tzatziki, or guacamole for a fusion twist. These creamy dips add richness and depth to the dish.

Expert Tips:

  • While Bhaat na Pudla is traditionally made with leftover rice, ensure that the rice is not overly wet or mushy. Slightly dry leftover rice works best for achieving the right texture in the dish.
  • When preparing the batter, adjust the consistency as needed. If the batter is too thick, add a little water to thin it out. Conversely, if it’s too thin, add more rice flour or besan (chickpea flour) to thicken it.
  • Cook Bhaat na Pudla on medium heat to ensure even cooking without burning. Cooking on low heat may result in a pale and undercooked texture, while cooking on high heat may lead to uneven browning.

Gharavda | Gharevda | Bhat na Pudla | Leftover rice Pancakes

Gharavda is also known as bhaat na pudla is a zero waste recipe. In this recipe we will be using leftover cooked rice to make a simple and delicious pancake that can be sent to school lunch box or eaten as a snack or side. I grew up eating Gharevda often as my grandmother was big on saving food and not wasting it. Try out this instant recipe and I am sure everyone will enjoy them. 
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast, school lunchbox, Snack
Cuisine gujarati, gujrati, Indian
Servings 8 mini pancakes

Ingredients
  

  • 1 cup cooked rice
  • 1 cup chickpea flour
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • Salt as needed
  • 1/4 tsp hing powder
  • 1/2 cup yogurt
  • 1 tablespoon oil
  • 1/2 cup chopped cilantro
  • 1/2 tsp green chili paste optional
  • 1/2 cup water
  • 2 tablespoon oil to cook

Instructions
 

  • Mix cooked rice, chickpea flour or besan and yogurt
  • Add turmeric powder, red chili powder, salt, asafetida powder (hing), salt, 1 tablespoon oil and green chili paste
  • Add chopped cilantro and form a thick batter
  • Heat a pan on medium heat and spread little oil on the pan
  • Using your hands and some water spread the mixture on the pan, be very careful with the pan and you can use spatula instead to prevent from getting burned
  • Cook till brown on both sides and serve with ketchup or chutney
Keyword bhat na chopda, bhat na dhebra, bhat na muthiya, bhat na pudla, bhat na thepla, dhebra, gharavda, gharevda, instant recipe