Make smooth paste of moong dal. Prepare the batter with suji/rawa, moong dal, and curd with runny consistency. Leave it to rest for 30 minutes. Saute small cube shaped pieces of diced beetroot, onion and other vegetables for 10min. This saute mix in addition to curry leaves to the batter will act as small flavor bombs.

During the time dough is resting, we will go ahead and prepare chutney/puree. Saute soaked chana daal(30min),1 small tomato, 2 garlic, small piece of ginger, small slice of onion and 4 green chillies for 10 min. Add coconut powder and coriander leaves and grind every thing with the help of little water. Post it is in paste form, top it with sizzling urad dal, curry leaves, black mustard seeds in mustard oil.

Now pre-heat the puddu maker till 80 degrees. Apply some oil, pour the batter and reduce the flame to low. Slow cooking is important because if outer shell is cooked soon then inner may be raw leading to some weird flavor combination.

After 7 minutes on low flame, turn the puddu to other side. To check if it is properly cooked, insert a toothpick and bring out. No dough should stick to the surface.

Post this you have two options, either to make outer layer crispy or have fluffy balls of goodness. To make the shell crispy, increase the heat and cook for a few more minutes. This leads to golden shell which you can see in the pics.Serve Paddu with chutney.