RED RICE PADDU | PANIYARAM | GULIAPPA | APPE

Cuisine: South India

Ingredients:

Red Rice – 3 cups

Split black gram (Urad dal) – 1 cup

Fenugreek seeds – 1 teaspoon

Poha (Flattened rice) – ½ cup

Salt – as required

Coconut oil – for frying

Optional (Refer note):

Onion (chopped) – 2

Green chilli (chopped) – 4

Carrot (grated) – 2

Coriander leaves – 2 tablespoon

Method:

Soak Red rice, fenugreek seeds, and black gram dal separately for 4-5 hours. Soak poha for 10 minutes before grinding. Grind all the soaked ingredients together along with salt and enough water into a fine batter. The consistency should not be very thick or very flowy. Transfer the batter into a big vessel and close with a lid. The vessel should be bigger than the quantity of the batter because the batter will rise after fermentation. Ferment the batter for 12-15 hours (usually overnight). After fermentation, if you like, mix all the optional ingredients into the batter. Heat the Paddu pan and put 1/2 teaspoon of oil in every mold. Pour the batter up to ¾ of the mold. Close the pan with a lid and cook on low flame. Once they have turned golden brown, flip them to the other side with a spoon and cook for a few minutes. Serve hot with coconut chutney, peanut chutney, or ginger chutney.

Note:

You can add the optional vegetables only if you like. Paddu can be made without vegetables also.