Sunday, January 23, 2011

Fried crispy dumplings (Paddu)

Paddu is a dish made from pulses and rice using a appakara mold. a special vessel with several hemi-spherical indentations. You can use Aebleskiver pan available in the most of the American stores. The batter is poured into these depressions and cooked till they are crispy on the outside and soft on the inside. It is known by several names like Kuzhipaniyaram, Morappam, Guliyappa, Gundponglu, appe etc.  For a quicker version you can use the leftover dosa or idli batter. This my moms recipe from the scratch.






Raw rice-1 ½ cup
Urad dal-1cup
Split chickpeas (channa dal)-1 cup

Yogurt-1/2 cup

Mustard-1tsp
Urad dal-1tsp
Split chickpeas-1tsp
Small Onion-1 chopped fine
Green chillies -1 chopped
Ginger, -1tsp finely chopped
Coriander leaves - 1 tbsp chopped

Curry leaves-2 tbsp chopped(I used powder-1 tbsp)

Oil to fry

Soak raw rice for 4 hrs. drain and spread them on a paper towel. Once it is dry, powder it (should neither be too coarse or too fine).

Soak Urad and channa dal for 4 hrs and grind to a smooth paste. Mix this along with rice powder and Yogurt. The consistency should be more or less like dosa batter. Allow it to ferment 8hrs or overnight. 

Next day, heat a pan with 1 tsp of oil splutter mustard seeds. Add urad and channa dal. When they turn golden brown, add chopped onions and fry until transparent. Now add green chillies, ginger, coriander leaves and curry leaves. Fry  for another couple of minutes more. Cool and pour the mixture into the batter and mix well.

Heat the mold with 5-6 drops of oil (cast iron pan will need more). Pour the batter in each hole. Close it with a lid. After a 5 mins or when the edges look browned, open the lid and flip them upside down with the help of a fork or a skewer. Cook without the lid for couple of mins more.  You can drizzle a little oil if you like. Take out when done. Serve it with coconut chutney or tomato chutney. They are good even by themselves.

 
Tips:

1.Channa dal adds to the crispiness and browness of paddu
2. You can reduce the amount of channa dal
3. For softer less crunchier version cut out on channa dal or use idli or dosa batter
4. You can add grated veggies to the batter.

3 comments:

Suja Sugathan said...

Oooh my adipoli, appakara, ellathethu kondu nooki kothipidikkane pattu :(

കല്യാണിക്കുട്ടി said...

Super .. duper!!! അടിപൊളി കുഴിപ്പണിയാരം!!!

ഉര്മിള ഉണ്ടാക്കിയ കുഴിപ്പണിയാരം കല്യാണിക്കുട്ടി കഴിച്ചിട്ടുണ്ട്. അതി ഗംഭീരം ആയിരുന്നു. അതിന്റെ കൂടെ പല വിധം ചമ്മന്തികളും ഉര്മിള ഉണ്ടാക്കിയിരുന്നു... അതിന്റെ കൂടി recipe ഇടണേ...

Urmila said...

Thanks suja...

kalyanikutty chammanthi recipe thamasiyathe postaam tto

 
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