Karnataka style Paddu

Name: Karnataka style Paddu
Total time: 1800 s
Yield: 3-4 people
Cuisine: Indian
Ingredients: 4 cups idli batter; 1 tbsp oil; 1/4 tsp mustard; 1 tsp urad dal; 2 tsp chana dal; 1 small onion; 2 green chili; 1 sprig curry leaves; Pinch hing/asafetida; 4 sprig coriander leaves

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#bfday4 #paddu

Paddu is a delicious breakfast or evening snack recipe made from idli batter mixed with seasoning of dals, onion, green chili, curry leaves. It is served with coconut chutney.

#bfday4 #paddu

Paddu is a delicious breakfast or evening snack recipe made from idli batter mixed with seasoning of dals, onion, green chili, curry leaves. It is served with coconut chutney.

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#bfday4 #paddu

Paddu is a delicious breakfast or evening snack recipe made from idli batter mixed with seasoning of dals, onion, green chili, curry leaves. It is served with coconut chutney.

#bfday4 #paddu

Paddu is a delicious breakfast or evening snack recipe made from idli batter mixed with seasoning of dals, onion, green chili, curry leaves. It is served with coconut chutney.

Saved

Ingredients

30 mins

3-4 people

4 cupsidli batter
1 tbspoil
1/4 tspmustard
1 tspurad dal
2 tspchana dal
1small onion
2green chili
1 sprigcurry leaves
Pinchhing/asafetida
4 sprigcoriander leaves

Saved

Steps

30 mins

1

Heat a pan with oil. Add mustard seeds and let it splutter. Add urad dal and chana dal and fry until golden.
2

Add finely chopped onion, green chilies, curry leaves and fry until onions are translucent. Add hing, mix and switch off the flame. Let it cool down completely.
3

Add this to batter along with chopped coriander leaves and mix well.
4

Heat paddu pan on medium flame. Drizzle oil in each hole. Fill each hole with a small ladleful of batter.
5

Cover and cook in medium flame until golden on one side. Flip the paddu and cook other side too. Remove onto a plate and prepare paddu from the remaining batter.
6

Serve hot with coconut chutney.