Sugar cane juice paddu / Kabbina rasada paddu

Recipe courtesy - Sharada, my mother in law.

Ingredients

Rice - 2 cups
Sugarcane juice - 1 cup
Jaggery - 1/2 Cup
Grated coconut - 1/2 cup

Cardamom powder - 1/4 spoon

Ghee - 6 to 8 spoons
Salt to taste

Method

Wash and soak the rice in 1 cup of sugarcane juice. Leave it for 5 to 6 hours. Grind the rice soaked in sugarcane juice in a mixer grinder along with jaggery, salt and grated coconut without adding any water. Batter consistency should be little bit thicker than dosa batter. Transfer the contents on to a vessel and allow it to ferment overnight or 6 to 8 hours. 

Add cardamom powder to the batter and mix well. Heat the thick bottomed Paddu Pan. Grease the pan with ghee. Please note that first time greasing requires more ghee. Now pour the batter on one hole after the other. Do not fill the whole completely as Paddu gets fluffy as it gets cooked. Close the Pan with lid and cook for about 2 minutes in medium flame/heat. Please note that flame is high, it will not get cooked inside. Now slowly using a spoon, make the Paddu upside down and cook on the other side for about 30 seconds. Take it out and service when it is hot. 

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