Spicy Paddu or Paniyaram

Thumb_spicy_paddu

(from Presi’s recipe box)

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

  1. Soak Dosa Rice, Urad Dal/White Lentils, Bengal Gram/Channa Dal, Fenugreek Seeds/Methi in water for 4-5 hours.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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