Paddu (Savory Rice Dumplings)

Instructions

1. 1

   Rinse the idli rice and urad dal separately in water until the water runs clear.

2. 2

   Soak the idli rice and urad dal in separate bowls of water for at least 4-6 hours or overnight.

3. 3

   Rinse the poha in water and soak it for 15 minutes before grinding.

4. 4

   Drain the soaked rice, dal, and poha. Grind them together in a blender or wet grinder to form a smooth batter. Add water as needed to achieve a thick, pourable consistency.

5. 5

   Transfer the batter to a large bowl, cover, and let it ferment in a warm place for 8-12 hours or until it doubles in volume.

6. 6

   Once fermented, add grated coconut, chopped onions, green chilies, mustard seeds, cumin seeds, and salt to the batter. Mix well.

7. 7

   Heat a paddu pan (or an appe pan) and add a few drops of oil in each cavity.

8. 8

   Pour a spoonful of batter into each cavity, filling it about 3/4 full.

9. 9

   Cook on medium heat until the edges start to brown, then flip each paddu and cook the other side until golden brown.

10. 10

    Remove the paddus from the pan and serve hot with chutney or sambar.