Categories: Breakfast
Ingredients
- Dosa Rice – 1 cup
- Urad Dal / White Lentils – 1/4 cup
- Bengal Gram / Channa Dal – 2 tsp
- Fenugreek Seeds / Methi – 1/2 tsp
- Cumin Seeds / Jeera – 1 tsp
- Coriander Seeds / Dhaniya – 1 tsp
- Red Chillies – 5-6
- Curry Leaves – 8-10
- Finely chopped Onion – 1
- Salt
Directions
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Soak Dosa Rice, Urad Dal/White Lentils, Bengal Gram/Channa Dal, Fenugreek Seeds/Methi in water for 4-5 hours.
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Grind soaked ingredients with Cumin Seeds/Jeera, Coriander Seeds/Dhaniya, Red Chillies, Curry Leaves and Salt with water in a mixer grinder to a smooth paste like you would for Dosa or Paddu batter.
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Finally add finely chopped Onions to this batter and leave the batter to ferment overnight or atleast for 4-5 hours. Now the Paddu/Paniyaram Batter is ready as in the image below.
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Heat the Paddu/Paniyaram Pan and grease all moulds with oil. Now slowly pour the batter into each of the moulds with the help of ladle/table spoon. For best results, the Paddu batter should be filled to almost 3/4 of the mould as shown in image below.
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Reduce the heat to medium and leave the batter to cook well for 3 minutes by closing the lid. Do not close the lid while cooking if you need the Paddu/Paniyaram to be crispy (preferred by many) . Once cooked on one side, flip the Paddu over to the other side and cook the other side in low flame for 2 min while you pour a little oil into the mould again as required. Once cooked on both sides, remove the cooked Paddu/Paniyaram from the pan.