Also known as paniyaram or Ponganalu. Traditionally, it is prepared by pouring the batter into the iron cast mould. I have used non stick pan with mould(stuffed pancake mould) to avoid immense amount of ghee
Batter for paddu is same as that of Idli or masala dosa. This is a very popular dish in south India. You can prepare delicious paddu by adding finely chopped veggies to the batter.
How do we make Paddu ?
Firstly, adjust the salt in the batter, add finely chopped veggies, and mix well.
Next, heat the pan, grease all the moulds. Pour the batter until 3/4th of mould is filled. Close the pan, and cook for 2-3 minutes in medium flame. High flame will brown the bottom faster, and paddu will not be cooked all the way from inside.
Last, flip each one in the mould and cook until golden brown.
Lentils Paddu –
- 2 cup finely minced carrot and capsicum (Onion can be added here instead)
- 1(1/2) inch grated ginger
- 1 tsp cumin seeds
- 2 green chillies chopped
- 2 tbsp chopped coriander leaves
- 1 tbsp curry leaves (optional)
- ghee or oil for greasing
- 3/4 cup urad dal/ black lentils
- 1 cup idli rice
- 1 cup dosa rice
- 3/4 cup beaten rice(paper poha)
- 1/4 tsp methi seeds
- Soak rice, lentils, methi separately for 8 hours. Soak poha for an hour.
- Wash and blend them together in a grinder along with water for medium to thick consistency
- keep the batter in a closed lit container for fermentation for almost 12 hours or overnight.
- Take fermented batter in a bowl, add chopped veggies, ginger, cumin seeds, and coriander leaves. Mix well.
- Now add salt per taste
- grease the mould lightly . pour the batter into each mould, and cover the pan.
- Cook in medium flame for about 3 mins.
- Flip the paddu and cook the other side until its golden brown.
- Repeat the same for rest of the batter.
Serve hot with coconut chutney.