Paddu/Guliappa/Gundponglu/Paniyaram served with Coconut n Toor Dal Chutney..... Another Traditional and Nutritious Recipe from South-Indian Cooking, paddu In Kannada,makes excellent breakfast dish. Addition of palak/Spinach puree to this Paddu batter, makes it Nutritious and very Tasty Lunch-Box-Treat for the kids. Recipe, For the Batter : 3cups of rice ,1cup urad dal and a handful each, of all the Dals, (toor, masoor, moong and channa dal). Soak the above ingredients for about 5 hrs, add a handful of cooked rice before grinding it into coarse paste(not fine). After overnight fermentation, add a pinch of cooking soda n salt to taste to the require amount of batter. For the seasoning or tadka : Add 2 tspns of oil into a pan, add mustard seeds, jeera, 1 tspn of urad dal, channa dal a pinch of hing and fry. Then add finely chopped onions, green chillies and curry leaves and saute further. Add this tadka to the batter an sprinkle lots of coriander or hara dhaniya. Now the batter is ready to be poured into the Paddu moulds (tava). Pour 1/2 tspn of cooking oil into each mould, when its hot add the batter to the 3/4th of the mould, cover with a plate put the flame on sim. You can see the paddu cooked on the bottom, turn them upside down using a fork and let it cook for another 5 mins, now hot paddus are ready to be served. Paddu can be served with any kind of Coconut Chutney !!! Coconut n Toor Dal Chutney..... 1cup freshly grated coconut 2 Tbspns of dry roasted Toor Dal 5 to 6 dry red chiilies ( acc to your taste) 5 to 6 garlic pods 1 piece of ginger 1/2 tspn of tamarind salt to taste 2 tbsps of fresh Corainder leaves Grind the above into a fine paste adding little water to make the chutney Add the tadka of mustard and jeera seeds, urad dal and Hing to this. Your Chutney is ready to be served. Hope you all like it.... :) :)
Posted on: Wed, 20 Aug 2014 04:52:45 +0000
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