Name: paddu recipe by Anjali sahu at BetterButter
Prep time: 600 min
Cook time: 30 min
Total time: 630 min
Yield: 20
Ingredients: 1 cup urad dal; 3 cup rice; 1/2 tsp fenugreek seeds; 1 cup poha; few coriander leaves finely chopped; 1 inch ginger finely chopped; few curry leaves finely chopped; 1 onion finely chopped; to taste salt; oil for greasing tawa

Ingredients Serving: 20

1 cup urad dal
3 cup rice
1/2 tsp fenugreek seeds
1 cup poha
few coriander leaves finely chopped
1 inch ginger finely chopped
few curry leaves finely chopped
1 onion finely chopped
to taste salt
oil for greasing tawa

Instructions

Soak urad dal and rice, methi in a separate bowl and soak for 5 hours.first drain the water from rice and blend to smooth batter. transfer to a large vessel.
Now blend urad dal to smooth fluffy batter. now add a cup of poha to the blender. transfer the batter into the same bowl and mix well.
Cover and ferment in a warm place for 12 hours. the next day you can see the batter has raised well indicating its well fermented. mix the batter slightly.
Take required batter in a different bowl. finely chop onion, ginger, coriander leaves and curry leaves.
Fry the onions and ginger with a table spoon of oil till they turn translucent.now add fried onions and ginger, chopped coriander leaves, curry leaves and mix well.
Also add in salt and mix the batter well.heat the guliyappa pan and a drop of oil in all moulds. now slowly pour the batter into each of the moulds with the help of large spoon.
Reduce the heat to medium and cook for 3 min with a closed lid. once the batter gets cooked from bottom, slowly with the help of spoon flip it over and cook other side.
Remove the cooked paddu and serve hot with coconut chutney.

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