PADDU /GUNDPONGLU

Paddu are famous in South India. Paddu are made using dosa batter. Paddu are prepared using a special pan(as shown in the photo). You can prepare plain paddu or masala paddu. Both tastes very good. I like paddu right from tava to my plate hot hot. Paddu are served with sambar or coconut chutney.


Ingredients

Rice 2 cups
Urda dal 1/2 cup
Fenugreek (Methi Seeds) 1 tsp
Poha(Avalakki) 2/3 cup
Salt 1-2 tsp
Sugar 1/2 tsp

Method

• Soak rice, urad dal, fenugreek and poha for 5 hrs
• Take all the soaked items and put them in a Grinder or blender or mixer and grind them to thin/fine consistency.
  
• Set this batter aside to ferment for next 10-12 hrs
  
• When batter quantity has approximately 1 .5 to 2.0 times the original, that means batter has fermented adequately
  
• Add salt and sugar and mix it properly and batter is now ready for PADDU
  
• You can take small quantities of this batter and add water as required to make a thin consistent paste
• Heat the pan on a medium flame and put few drops of oil in each hole of the paddu maker. This helps to take paddu of the pan and also gives golden brown color to the paddu.
• Pour batter upto the rim, cover with lid.
• After allowing it to cook for 2-3mins, turnover paddu using the wooden stick
  
• Allow it to cook for 1 more min take it out.
  
• Serve with sambar & coconut chuntey.

MASALA PADDU


Ingredients

Paddu batter 2 cups
Oil 2 tsp
Cumin seeds 1 tsp
Finely chopped Corriander leaves
Finely chopped onion 1 no
Finely chopped green chillies 2 no
Finely chopped tomato half no (optional)
Curry leaves finely chopped

Method

• Add cumin seeds, green chilles,curry leaves, onion, tomatoes and corrinader leaves to the batter.
  
• Heat the pan on a medium flame and put few drops of oil in each hole of the paddu maker. This helps to take paddu of the pan and also gives golden brown color to the paddu.
• Pour batter upto the rim, cover with lid.
• After allowing it to cook for 2-3mins, turnover paddu using the wooden stick
  
• Allow it to cook for 1 more min take it out.
  
• Serve with sambar & coconut chuntey.

Tips:
Fermentation takes more or less time based on the outside temperature. So it may take less time in summer and more time in winter. In winter, you can add 1/2tsp soda or heat the oven at broil for 5 minutes, switch off the oven and then keep the batter in the oven overnight.