Kannada
Paddu
- Duration: 20 minutes + fermenting time
- Serves: 6 people
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Spice Level: Medium
Authenticity Slice
The use of the special Paddu tawa ensures the best Paddus. You can find this tawa in south Indian stores across the country, and its non-stick variety is quite popular. As an alternative, a regular kadhai may also be used. To ensure that the Paddus taste just right and are spongy and soft in texture, the batter needs to be fermented for at least 8 hours.
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Trivia Tadka
Ingredients
- Rice (¾ cup)
- Black gram(Urad dal) (¼ cup)
- Fenugreek seeds (Methidana) (¼ tsp)
- Flattened rice (Poha) (1 tsp)
- Onion (1, medium)
- Green Chillis (Hari mirch) (2)
- Curry Leaves(Kadipatta) (4 to 5)
- Oil (to cook)
- Salt (to taste)
- Split chick peas (Chana dal) (1 tsp)
Method
- Wash and soak together the rice, urad dal, chana dal, methidana and poha in water for at least 4 hours.
- Drain the water and transfer all the ingredients to a mixer-grinder. Work the mix into a dosa-batter consistency.
- Transfer the batter to a bowl, add salt and mix well. Cover and leave it to ferment overnight.
- The morning after, finely chop the onion and hari mirch and add to the batter along with the kadipatta. Mix well.
- Heat the paddu-maker on a medium flame and pour oil into all the individual moulds.
- Next, pour spoons-full of the batter into the moulds, taking care to fill up till a little below the brim.
- Turn the balls and fry on both sides till their skin becomes golden brown.
- Alternately, you can heat oil on a medium flame in a kadhai and using a round-bottomed spoon/ladle, plop in the batter balls to be deep-fried till they turn golden brown on all sides. Using a perforated ladle, remove the cooked Paddu balls from the kadhai and transfer onto a kitchen tissue to drain out any excess oil.
- Serve this tasty snack hot, accompanied by coconut or adrak chutney.
