Paddu

Name: Paddu
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup sooji; 2 tbsp besan/ gram flour; 1/4 cup curd; to taste Salt; as needed Oil for greasing and cooking; 2 tsp chana dal; 1/2 tsp mustard seeds (rai); 1/2 tsp cumin (jeera) seeds; 1 tsp baking soda; 5-7 curry leaves chopped; 3 tsp Fresh coriander leaves chopped; 1 small size onion chopped; 1/2 capsicum chopped; 1/2 carrot grated

Monica's Cookhouse @Cookhouse_1909

#bfday4
Paddu is a easy south Indian breakfast recipe prepared from leftover dosa batter. Here, I have used sooji as a batter with vegetables.

Monica's Cookhouse @Cookhouse_1909

#bfday4
Paddu is a easy south Indian breakfast recipe prepared from leftover dosa batter. Here, I have used sooji as a batter with vegetables.

Saved

Ingredients

25minutes

4 servings

1 cupsooji
2 tbspbesan/ gram flour
1/4 cup curd
to tasteSalt
as neededOil for greasing and cooking
2 tspchana dal
1/2 tspmustard seeds (rai)
1/2 tspcumin (jeera) seeds
1 tspbaking soda
5-7curry leaves chopped
3 tspFresh coriander leaves chopped
1small size onion chopped
1/2capsicum chopped
1/2carrot grated

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Steps

25minutes

1

In a large mixing bowl add sooji, besan and curd mix it and add water little by little to avoid lumps. Mix it properly and the consistency should neither be thick nor to runny. Keep this for fermenting for at least 4 to 6 hours.
2

Heat oil in a pan and add mustard seeds and curry leaves. When the seeds crackle add onion, capsicum, carrot and cook well.
3

Heat oil in tadka pan add mustard seeds, chana dal when rai splutters add cumin (jeera). Add this tadka to fermented batter with the cooked vegetables. Mix well and lastly add soda, chopped coriander leaves and salt. Mix well and keep aside.
4

Heat the appe mould on a medium flame and grease it using oil. Pour 1 teaspoon of batter into each mould. Cook till the lower surface become golden brown and then turn each appe upside down using fork to cook them from the other side as well.
5

Serve hot with coconut chutney.