
Paddu
Ingredients
- 50 grams Idli Rice
- 50 grams Ukda Rice (half-brown or sona masuri)
- 50 grams Thick Poha
- 50 grams Urad Dal
- 1 teaspoon Methi Seeds
- 2 medium-sized Onions (finely chopped)
- 3 Green Chillies (de-seeded and finely chopped)
- 1 inch Ginger Piece (grated)
- 1 tablespoon Fresh Coriander Leaves (finely chopped)
- 12 Fresh Curry Leaves
- 1 pinch Hing
- Salt to taste
- Oil as needed
- Water as needed
Instructions
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Wash and soak both the rice together for 5 to 7 hours.
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Take the poha in a colander and wash it with running water once or twice.
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Add it to the soaked rice.
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Wash and soak the dal along with the methi dana for 5 hours.
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Drain the water from the rice/poha as well as the dal.
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Collect this water to add while grinding the batter.
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Grind the dal and methi seeds to a fine paste consistency.
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Add little water for ease grinding, but not too much.
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Similarly, grind the soaked rice and poha to a slightly coarse consistency.
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If the quantity is more as compared to the mixer jar size, grind in batches.
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Add enough water while grinding to make a medium consistency batter.
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Mix urad dal and rice paste together and whisk well.
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At this stage, sufficient water is to be added to get a semi-flowing consistency batter, just like dosas.
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Ferment overnight by keeping covered in a warm place, without disturbing it.
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Next morning add salt as per taste.
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Now, to make paddus, add the chopped onions, green chillies, grated ginger, coriander leaves, hing and curry leaves.
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Whisk it very well.
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Heat an appam patra on low flame.
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Add few drops of oil in each cavity.
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Pour a heaped tablespoon of ready batter in each cavity.
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Cover with a lid and let them cook for about 5 minutes.
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When the base gets cooked to golden brown color, gently flip using a wooden skewer.
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Again add a few drops of oil while cooking the other side.
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Remove when done and add in the next batch.
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The center ones will cook faster so keep an eye on them and keep on removing the ones getting done.
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Also, the paddus on cooking will shrink in size, so add the batter as per the size preferred.
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Generally, the cavity should be filled about ¾th so as to make it easier to flip them.
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Serve hot with any chutney etc.
Recipe Notes
Store any leftover batter in fridge and use as needed. Keeps good for a day.