Paddu is a tasty snacks/breakfast preparation. I don't know whether it is originally a Havyaka recipe or not, but it popular in our region. Procedure is similar to dosa preparation. There are some variations in preparing paddu: some use chana dal additionally, some use cooked rice instead of avalakki. Here we have used avalakki for preparing paddu.
Ingredients: 1 cup = 100 ml
- Dosa rice - 2cups
- urad dal - 1 cup
- avalakki (thin) - 1/2 cup
- onion - 1
- ginger - 1 teaspoon (after grating)
- coriander leaves - 3 table spoons
- curry leaves - 1 string
- green chilly - 2
- Salt - according to taste
Preperation time : 3 hours (soaking) + 8 hours (fermentation) + 1 hour (preparing) = 12 hours
Yield : 20 paddu
Method:
Step 1: Soak dosa rice (2 cups) and urad dal (1 cup) for 3-4 hours.
Step 2. Grind, soaked urad dal+rice with washed (not soaked) avalakki. Add enough water while grinding. Consistency of batter should be little thicker than dosa batter. Keep it overnight (8 hours).
Step 3. Next morning, add finely chopped onion, ginger, green chilly, coriander and curry leaves to batter. And add salt. Mix well.
Step 4. On medium flame, apply sufficient oil on tawa. Apply batter spoon by spoon on tawa. Apply oil on paddu. Close the lid for a minute.
Step 5. Flip sides, apply another teaspoon of oil on paddu. Cook for one more minute.
Step 6. Serve it with coconut chutney. Enjoy!
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