Paddu-Paniyaram Recipe

Sunday Morning I prepared paddu breakfast.This recipe is most popular from Kerala.which is healthy and easy to make it.It is made from fermented rice batter and urad dal..This paddu served with chutney or any dip.These small pan cakes have a crispy side with fluffy soft touch.

paddu are prepared in special pan or mould which has 7 to 9 shell shapes.I made a coconut chutney for this paddu. these are known by paddu, bonde, guliyapa, masala Paniyaram.

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Ingredients For batter

• 1/4 cup of urad dal.

• 1 cup rice.

• 1 cup poha.

• pinch of methi seeds.

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Ingredients for paddu

• 2 tsp chopped onions.

• 1 tsp chopped chiles.

• salt as per required.

• 1 tsp chopped tomatoes (optional).

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Preapration of batter

• Soak rice,methi dal and urad dal separately for 6 hr.soak poha (beaten rice)15 min before blending.
  
• Drain and blend with little water until smooth.
• Mix all together and keep it aside for fermentation for at least 8 hr.
• After 8 hr check the batter.if you feel the batter is thick put some water for consistency.dont add too much water into it.(batter must be medium thick).
• Grease paddu tawa with oil and heat it.
• In bowl take batter.add chopped onions, chopped green chili,chopped tomatoes and salt.mix it well.
• Pour batter into small holes of pan. lower the heat and cook for 2 mins.you can cover it with lid.
• When the base is golden brown flip the paddu and cook them until it turns into golden brown color.
• I usually check paddu with fork or small wooden stick.
• Once its done.remove paddu from pan.

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PREPARATION of coconut chutney

• Take 2 cup of coconut pieces with ginger, garlic,cumin seeds,coriender leaves and chilies.
• Add some water and blend this mixture into mixi jar.
• For tempring, add 1 tsp oil into hot pan.add mustard and curry leaves into it. allow mustard to crackle.
• Turn off the flame.add this tempting to coconut mixture, add some salt for taste.
• Serve this chutney with paddu.