Ingredients :  

Dosa or Idli batter                     4 cups

Onion                                               2

Green chillies                               6-7 finely chopped

Hing                                                 one pinch

Curry leaves                                 one fist full

Coriander leaves                        one fist full

Oil                                                     as required

Salt to taste

Method :

In a pan put 2 tsp oil, splutter mustard seeds, green chillies, curry leaves, finely chopped onion and fry for 2-3 mins.  You can also just mix all the ingredients to the batter but I prefer to fry for 2-3 mins so that paddu gets special taste. IMG_20140701_065041 [1024x768] Add fried onion mixture, coriander leaves, salt to the batter and mix well. Leave for 2-3 mins. IMG_20140701_065241 [1024x768] Now check the consistency of the batter and add water if necessary. It should be idli batter consistency. Now place the paddu tava/pan on high flame. When tava is hot, fill with batter in a spoon in each hollow space. put drops of oil on each paddu. Cook on high medium flame. IMG_20140701_091737 [1024x768] When you see holes on paddu gently turn them with knife or sharp edged spatula and cook for 2-3 mins. IMG_20140701_092703 [1024x768] IMG_20140701_092627 [1024x768]Remove paddus and serve hot with coconut chutney and ghee.  Paddus can be taken without any side dish also.   IMG_20140701_093629 [1024x768]               IMG_20140701_093646 [1024x768]               IMG_20140527_091605 Tips : For better results use a nonstick paddu tava. You can put 1-2 drops of oil while cooking to get added taste but it is optional. You can also prepare fresh batter and make paddus. In left over batter fermentation will be precise so paddus tastes well. If batter is very sour or over fermented, add little sugar and make paddus.

Shyla Nagesh

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