Bonda 

(South Indian Potato-Veggie Dumplings)

I based this mostly on the recipe in Julie Sahni's Classic Indian Vegetarian and Grain Cooking. I used leftover instant mashed potato here. However, instead of just mashed potato, I also included frozen mixed veggies, defrosted and steamed in the microwave, and then put through a food processor. After the potato and veggies were mixed together, I dipped small portions in a chickpea-flour batter. These are usually deep-fried, but I cooked them in an ebelskiver pan. The dumplings were a little watery, so they weren't crispy, but I didn't care! I fried the leftover batter, too. Why not? 

Cheelas (or Theplas?)

The recipe I consulted said these Indian griddlecakes were called Theplas, but they seem more like Cheelas. They were made with a batter of gram/besan/chickpea and rice flours, with some seasonings. To doubly make sure they weren't too heavy for me to eat, I left the covered batter out on the counter for a couple of hours, and I also added a dash of baking soda. I don't know if that's what did it, but they were very light.

I topped the first few with some tomato and onion, but those fell apart and aren't pictured here -- though they were also delicious! My experimenting with the recipe gave the griddlecakes a strong flavor -- but I found that I liked it. I certainly have been looking forward to eating them for dinner, the last couple of days.

Here are a couple of recipes, which I haven't yet tried:

Archana's Kitchen Website, Gujarati Methi Thepla (Spiced Indian Flat Bread with Fenugreek Leaves)

Nisha Madhulika Website, Besan ka Cheela Recipe

Pudlas (Chickpea-Flour Griddlecakes)

The recipe is from Meera Sodha's Made in India, which contains several Gujarati recipes from India's west coast. A little baking powder in the recipe made these lighter. I have heard that pudlas tend to be thicker and more like pancakes, while the similar cheelas are thinner like crepes. 

Some helpful websites (whose recipes I haven't tried yet):

What is pudla & cheela? 

Pudla recipe: Besan chilla with vegetables 

Cheela | Pudla | My Style

Besan Khaman-Dhokla (Chickpea Flour Microwave Savory Cake)

A close-up view of the dhokla/khaman, cooked in 5 minutes in the microwave. A steamed savory cake made from besan/chickpea flour, lightened with baking powder, baking soda, and lemon juice (not Eno). Tempering mixture included mustard seeds, dried cilantro, sugar, and water. Recipe from 2014 for Dhokla, DHOKLA in MICROWAVE, Dhokla Recipe, Instant Dhokla, Besan Dhokla, Dhokra from Dr. Shalini on YouTube. 

Besan Khaman-Dhokla (Chickpea Flour Microwave Savory Cake)

Dhokla or khaman or khaman dhokla. A steamed savory cake made from besan/chickpea flour, topped with a tempering of mustard seeds, dried cilantro, sugar, and water. Cooked in microwave in 5 minutes. Doesn't contain Eno fruit salts. Uses mixture of baking powder, baking soda, and lemon juice to lighten the savory cake. Recipe from 2014 for Dhokla, DHOKLA in MICROWAVE, Dhokla Recipe, Instant Dhokla, Besan Dhokla, Dhokra from Dr Shalini on YouTube.