Cuisine: South India
Ingredients:
Brown Rice – 3 cups
Urad Dal (split black gram) – 1 cup
Fenugreek seeds – ½ teaspoon
Poha (flattened or beaten rice) – 1 tablespoon
Salt – as required
Onion (finely chopped) - 3
Green chilies (finely chopped) - 5
Coriander leaves (finely chopped) - 2 tablespoons
Coconut oil - for frying
Method:
Wash the brown rice and urad dal thoroughly. In a bowl, add washed brown rice and enough water. In another bowl, add washed urad dal and fenugreek seeds. Add enough water to submerge them. Soak all of them for 4-5 hours. Soak poha in water for 10 minutes. In a mixer jar or a wet grinder, add soaked brown rice, urad dal, fenugreek seeds and poha. Grind them all into a smooth batter by adding little water. The batter must be smooth and pouring consistency (little thicker than dosa batter). Transfer the ground Paddu batter into a large vessel. Add salt and mix well. Cover the vessel with the lid and let it ferment for 8-10 hours (usually overnight). After the fermentation, check the consistency of the batter and add water if required. Add chopped onion, green chilies and coriander leaves to the batter. Heat Paniyaram pan and add 1/2 teaspoon of coconut oil in each mold. Pour Paddu batter upto 3/4th in each mold. Cover and cook on low flame for about 5 minutes or until golden brown. Then, turn the Paddus to the other side with a spoon and cook for 1-2 minutes. Make the Paddus in batches. Serve hot along with chutneys.
Note:
Make sure to take a large vessel for fermenting the batter, as the batter will be doubled after fermentation.
Paddus can also be made plain without onion, green chili and coriander leaves. They are usually made for kids, who like them plain.
Paddu batter stays good for next day also, without adding onion, green chili and coriander leaves. They can be added separately in the quantity of batter needed to make Paddus for one time and not in the entire batter.
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