Paddu is a rice-lentil based breakfast dish from Karnataka, that goes by the names ponganalu and paniyaram in other south Indian states. The rice and lentils are soaked, ground, fermented over the night and then the batter is poured into and cooked in a special mold pan, similar to an aebleskiver pan. I prepare ponganalu / paniyaram at least once a week for our breakfast but when a friend mentioned about this particular recipe, I had to jot down the proportions since it was a different version than the one I am used to. I use a small quantity of black gram in my regular versions but this paddu had rice and medley of lentils in equal proportions. I was glad to try them as now I have one more nutritious and yummy version to rotate. And also the original version uses just the batter without the seasonings or onion. I added them anyway since they enhance the flavor of this yummy breakfast.
Links below for the other versions posted before.
1 cup rice (I used extra long rice & idli rice.)
1/2 cup urad dal / skinned black gram
1/4 cup chana dal / split chickpeas
1/4 cup moong dal
Salt to taste
Oil to make paddu
2 onions - peeled and finely chopped
For seasoning / tadka:
2 tsp oil, 1 tsp mustard seeds, 1 tbsp chana dal, 1 tbsp urad dal, few minced curry leaves and 2 minced green chillies if not serving kids
* Soak rice and dals in sufficient quantity of water for 4 - 5 hours and discard the water. Rinse the mixture with fresh batch of water.
* Grind the rice-dal mixture fine adding water as needed to form a thick batter. The batter should not be runny. Add salt and mix well. Allow it to ferment overnight in a warm place or about 8 - 10 hours.
* When ready to prepare paddu, heat oil in a small pan. Add mustard seeds, urad and chana dals to the oil. When dals start turning reddish, add the minced curry leaves and green chillies if using.
* Add this tadka, minced onion to the fermented batter and mix well.
Making paddus:* Heat the paddu / ponganalu skillet when ready to make paddu. Add a few drops of oil in each mould. Then fill them with batter.
* Cover the ponganalu skillet with a lid and cook on medium heat. Cook until the ponganalu batter doesn't appear raw on the surface.
* Then flip them, add a drop or two of oil and cook till the other side lightly brown as well.
* Remove them once done and repeat the process with the remaining batter. Serve them warm with chutney.
* They store well in refrigerator for 2- 3 days. And they freeze well too for a handy breakfast on a busy work day.
This goes to Blogging marathon #60 under the theme 'Regional Cuisine - Karnataka'. Check the link to see what other marathoners are cooking.