Paddu / Puli Bongaralu

Name: Paddu / Puli Bongaralu
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 4 Cups Dosa Batter; 1 Tomato; 1 Onion; 2 Green Chilli; 2 Teaspoon Salt

Suryaprakash V @vsuprak

Paddu / Puli Bongaralu

Suryaprakash V @vsuprak

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Ingredients

30 min

3 servings

4 CupsDosa Batter
1Tomato
1Onion
2Green Chilli
2 TeaspoonSalt

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Steps

30 min

1

Chop the onions, chilli and tomatoes finely
2

Add them to a bowl and pour the batter into it.
3

Mix well, add salt and mix again
4

Place a paddu plate (available in market separately) on medium flame and allow it to heat up. Add a drop of oil into each of the pockets and use a tissue to smear it
5

Fill the pockets with the mixed dough to up to just 60%or so. Leave some space to allow it to rise
6

Cover with a lid and leave for about 5 minutes. Then use a sataybatick or that provided with the plate to flip the balls over. Apply a little oil again and place the lid
7

Take the paddu out in a bowl or plate and serve hot with chutney or chutney powder
8

Tastes best when heat, but can be stored and consumed through the day as well. Makes for a filling snack and easy when you have the dosage batter available at hand.