Paddu

Method

1. 1

   Prepare fermented dosa batter: Use well-fermented regular dosa batter (2 cups rice + half cup urad dal, soaked 6 hours, ground, salted and fermented overnight).

2. 2

   Season batter: To the fermented batter add 1 finely chopped onion, 2 chopped green chillies, 1 tsp grated ginger and a handful of fresh coriander. Mix well.

3. 3

   Heat paddu pan: Place the kuzhi paniyaram pan (aebleskiver pan) on medium heat. Add 3-4 drops of oil into each round cavity.

4. 4

   Fill cavities: When the oil is hot, fill each round cavity three-quarters full with the seasoned batter.

5. 5

   Cover and cook: Cover with a lid. Cook on medium-low heat 3-4 minutes until the base of each paddu is golden.

6. 6

   Turn with skewer: Use a wooden skewer or the back of a spoon to carefully turn each paddu.

7. 7

   Cook second side: Add a small drop of oil. Cover and cook 3 minutes until the second side is also golden.

8. 8

   Check doneness: Insert a toothpick — it should come out clean.

9. 9

   Remove: Take out with the skewer and serve immediately.

10. 10

    Serve: Paddu (Andhra style kuzhi paniyaram) should be crispy outside and fluffy inside. Serve with coconut chutney.