Cooking Instructions
- 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.
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