Paddu/ Paniyaram

Paddu/ Paniyaram

Total time: 12hr

Non-working   10hr 30min

Working   1hr 30min

Level:   Easy

Yield:   Serves 8-10

Ingredients

For the batter

2-Cup Rice/ Dosa rice / Sona masuri rice

½ cup Urad dal

¼ cup Channa dal

1 tsp. Fenugreek seeds

¼ cup Poha/flattened rice or Cooked rice

2 Red chili

Salt as per taste

For the seasoning
1 tsp. oil

¼ tsp. black mustard seeds

¼ tsp. cumin seeds

6 to 8 curry leaves

1 Chopped Onion

¼ cup Chopped coriander leaves  

2 Green Chilli (finely chopped)

Instructions

Soak rice, urad dal, channa dal, fenugreek seeds except red chilli pepper salt and (cooked rice, if you are using) for 3-4 hours then drain the water. Grind it with little water in mixer or blender. Add water very carefully. You can grind in batches.

Keep overnight in warm place for fermentation (10-12hours). It will ferment well.

Batter tends to rise from 1-2 inch depending upon the weather and the place where you reside.

Morning add some salt and water to get the desired consistency and stir well.

Heat 1tsp. of oil in a non-stick pan, add mustard seeds, cumin seeds and when the mustard seeds start to splutter, add curry leaves and fry for 10 seconds.

And pour the tempering along with the oil over the batter.

Add in finely chopped onion, green chilli and curry leaves.

Heat the Paddu tava/pan and add little butter in each of the compartments. Mix the batter well and start pouring the batter. 

Once both the sides turn brown, remove from the tava/pan and serve hot with chutney of your choice.