Paddu with Dill leaves

When we look for variety for breakfast, Paddu can be one of the option. It is made using steaming the batter using Paddu Pan. When we add Dill leaves, it provides extra aroma & nutrition. Dill leaves is antioxidant (anti-ageing:)) and also rich with folic acid.

Here is the recipe. Please try & share your feedback.

Ingredients

Rice – 2 Cups
Urad Dal – ½ Cup
Fenugreek Seeds – 2 spoons
Flattened rice (ಅವಲಕ್ಕಿ),  – 4 spoons
Dill leaves (ಸಬ್ಬಸಿಗೆ ಸೊಪ್ಪು) – 1 medium sized bunch
Onion – 4
Green chillies – 5 to 6
Ginger – 1 medium sized
Finely chopped coconut - 1/4 (optional)
Salt to taste

Method

Soak Urad dal, Fenugreek seeds, flattened rice for about 5-6 hours. Grind the same to little thicker than Dosa batter consistency in a mixer grinder by gradually adding the water. Keep it overnight for it to ferment.

Cleanly wash the dill leaves, remove the thick stems and separate out the leaves. Finely chop the dill leaves, onion, green chilies, ginger and add these to the batter. Mix finely chopped coconut & salt too. Mix well.

Heat the thick bottomed Paddu Pan. Grease the pan with cooking oil. Please note that first time greasing requires more oil. 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 along with Chutney.