Paddu or crispy dosa balls- to put it literally, if not authentically- is probably the easiest snack I’ve ever made. A South Indian breakfast or snack, the perfect Paddu uses simple ingredients- all you need is dosa batter + a Paddu Pan and a little magic!
So last evening, armed with my newly acquired Paddu pan & ready dosa batter I’d whipped up a bunch of these totally delicious little treats in a matter of 15 minutes. All thanks to this awesome family recipe shared by a fiendishly foodie friend of mine from Bangalore!
Would be a crime if not shared, so here goes !
Bite-sized Paddus – delicate, delicious and mouth-wateringly perfect!
First, you have to trek down to the nearest local market and hunt down this cast iron pan with little hollows- the infamous Paddu Pan, boys and ladies! Stores that cater to South Indian cookery, also selling Idli steamers, should stock these.
Now, all you need is:
2 cups of dosa batter
1 small finely chopped onion
1 green chili finely chopped
1 inch or less, finely minced ginger.
A handful of delicately chopped coriander leaves- I generally go bananas with coriander so a couple handfuls is what I’d chuck in!
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida
salt to taste (if previously not added to the batter)
A handful of dried Poha ( flattened rice flakes) You could avoid this; as Poha makes the batter thicker.
A little oil or ghee for greasing the pan
Easiest method ever!
Mix all the ingredients together in a bowl. Keep aside! That’s it- batter’s ready to go 🙂
The Paddu Pan
Heat the paddu pan on medium flame. Lightly brush oil/ghee in each hollow of the pan, just so that the batter does not stick to the pan.
Spoon in the batter into each hollow of the pan and cover the pan let the paddus cooks on medium heat, for about 10 minutes. Covering the pan would help building up steam, so it’s a good idea to pop on a lid. Be patient here and resist trying to flip over the little guys before time!
Once the tops of each little paddu looks steamed and partially cooked flip em over with help of a small spoon. Watch your knuckles; coz the pan gets real nasty when hot! Allow this side to cook uncovered for another couple of minutes. Both sides should turn a nice golden brown with a crunchy surface! The centre should be puffed, softer than the crust but well cooked.
Remove from the heat and pop ‘em into your favorite serving platter! A delicious coconut and coriander chutney makes a great accompaniment to these piping hot little wonders!
The toughest part comes now- trying to keep your hands off a piping hot platter of this gorgeous bite-sized snack that’s delicate, delicious and mouth-wateringly perfect! I’m diving back in.