Paddu

Ingredients

• - kuzhi paniyaram Andhra style
• - Oil or ghee as required
• - Spices or sweetener as required
• - Salt to taste

Method

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. 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. Heat paddu pan: Place the kuzhi paniyaram pan (aebleskiver pan) on medium heat. Add 3-4 drops of oil into each round cavity.
4. Fill cavities: When the oil is hot, fill each round cavity three-quarters full with the seasoned batter.
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. Turn with skewer: Use a wooden skewer or the back of a spoon to carefully turn each paddu.
7. Cook second side: Add a small drop of oil. Cover and cook 3 minutes until the second side is also golden.
8. Check doneness: Insert a toothpick — it should come out clean.
9. Remove: Take out with the skewer and serve immediately.
10. Serve: Paddu (Andhra style kuzhi paniyaram) should be crispy outside and fluffy inside. Serve with coconut chutney.