We are in the last week of this blogging marathon and I have selected lentils as the sub-theme for this week. In Indian cuisine, be it south-Indian or North-Indian a lot of importance is given to lentils in the meal. Also for vegetarians; most of the proteins are served from lentils.
I got introduced to this paddu term in Bangalore. It is basically same as the kuzhi-paniyarams made in TN. Usually paniyarams are made with left over idli / dosa batter. Recently I got a non-stick paniyaram tawa; so I am now searching for new recipes so as to use the tawa more often. I saw Archana's recipe of making a paddu with moong dal and urad dal. From there I got the idea of making this mixed lentils paddu. I served it with tomato thokku and this was a very healthy breakfast.
Ingredients:
Split moong dal - 1/4 cup
Split green moong - 1/5 cup
Split black urad dal - 1/4 cup
Split toor dal - 2 tbsp
Split masoor dal - 2 tbsp
Split bengal gram dal - 2 tbsp
Ginger - 1 inch piece
Small onions (finely chopped) - 2 tbsp
Pepper powder - 1 tsp
Curry leaves - few
Oil - 4 tbsp
Salt - to taste
Method:
- Soak all the dals together for 3-4 hours.
- Grind the dals to a coarse paste along with ginger and red chilly.
- Add salt, chopped onions and curry leaves to the batter and mix well. The batter should be little thick (unlike dosa batter).
- Grease the non-stick paniyaram pan on a medium flame with little oil in all the moulds.
- Pour the batter into each mould till 3/4 full cover and cook on a medium flame.
- Close the paniyaram pan with a lid and cook in medium flame.
- When the edges of the become golden brown turn each paddu upside down using the small spatula provided with the pan.
- Cook for another 5-6 minutes.
- Remove to serving plate and serve immediately.
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Marathoners doing BM# 80