Paddu

I got this recipe from one of my childhood friends in Hubli. Paddu is very similar to Aape, a traditional popular breakfast item  among Mangalorean GSB community and also to an extent, among the Catholics. But, there are certain subtle variations between the two and hence I would separately upload the recipe for Aape/Aapo.  

The other dishes that are very similar to Paddu are Paniyaram in Tamil cuisine, Uniyappam in Kerala cuisine and Ponganalu in Andhra cuisine. Whatever be these differences, one thing that is constant across all these lovely rice dumplings is the special pan used to cook them, variously known as Paddu tawa, Aape kail, uniyappam chatti etc!

Preparation time: 20 minutes + Maximum soaking time of 4 hours

Cooking time : To make a set of Paddu,  it takes 15 minutes.

Ingredients:

Raw rice - 2 cups

Urad dal (Split black lentil) - 1 cup

Avalakki (Poha/ Beaten rice) -  1/2 cup

Salt - to taste

Shallots - 15, finely chopped

Coriander leaves - 2 tbsp, finely chopped

Ginger paste - 1/4 tsp

Oil - 1 tsp + 1/2 tsp to cook each Paddu

Method:

1. Wash and soak urad and rice for 4 hours. 

2. Wash and soak avalakki for an hour.

3. Grind urad and avalakki together to a fine paste. Separately grind the rice to a fine batter. Mix together. Close and allow to ferment overnight.

4. In the morning, beat the fermented batter well. Add salt. 

5. In a kadai, heat 1 teaspoon oil. Add chopped shallots and saute them for a minute. 

6. Now, add the ginger paste and saute until the shallots turn translucent. Keep aside  to cool.

7. When cool, add it to the batter along with the chopped coriander leaves. Mix well. 

8. Heat the Paddu Tawa and pour 1/2 a teaspoon of oil in each depression in the tawa. Pour the batter into each depression. When the sides turn light brown, flip them so that the other side too gets cooked.

9. Serve hot with coconut chutney.