Dill leaves Paddu

Kids love Paduus. Why only kids even grown ups like Paddu. Most often I make Paddu when i make Dosa, the reason is the dosa batter can be used to prepare paddu’s, so i always prepare excess dosa batter. One tip though, if you wish to use the dosa batter then don’t add salt during fermentation. Add salt only when you are using the batter and store the batter in tupper ware container in Refrigerator that way it will be fresh. If you don’t have tupper ware then store in any air tight container in Refrigerator.

Ingredients: (for Dosa/Paddu batter)

2 cups rice

1 cup urad dal

2 tsp methi seeds

Method:

Soak all ingredients for 4 hours and grind it into a smooth paste. Batter should of Dosa consistency, neither too thick nor too thin. Keep overnight for fermentation.

Ingredients: (for Paddu)

1 onion finely chopped

1 bunch of dill leaves/sabsige soppu finely chopped

1 carrot grated

4 or 5 inch finely chopped fresh coconut

3 or 4 finely chopped green chillies

Salt

Oil

Method:

Mix all the above ingredients in the batter, salt according to taste and mix well,except oil. Heat the paddu tava, non stick variety is best as paddu do not stick on them. Pour a few drops of oil in each paddu mould and pour the batter. Cook on medium flame. Once the paddu is fried on one side, turn and cook on other side. Serve hot with Coconut chutney or pudina chutney.

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