the cuisine art: Paddu

Paddu is like an ebelskiver ,an Indian version Of it.Unlike Ebekskivers these are salty and made with the same batter used for dosa.This one is the traditional one made the same way my mother makes it.
Kids are always hankering when it comes to dosa and paddu. There are many variant ways of doing this.This can be done with onions and and coriander filled or just a little tempering and grated coconut with salt. The mixing with the grated fresh coconut and tempering with red chilli gives this a little spicyness.

Ingredients,
Sona masoori rice - 3 cups
Urad dal- 3/4 cup
Fenugreek seeds- 1/2 tbsp
Murmura- ( puffed rice) - a fistfull
Salt - 2 tbsps ( added after the batter is fermented)

Soak rice and urad dal and fenugreek seeds in water enough to immerse. Just before grinding this into batter soak puffed rice in a small bowl and add it to the grinding ingredients.After 8 hours of soaking grind rice fenugreek seeds and urad dal with puffed rice with 1/4 to 1/2 cup of water for each batch. I divide the soaked rice and dal into 3 parts and grind them with almost 1/2 cup of water for each batch.

Let this ferment for about 8 hours or overnight.

Add salt to all of the batter.

I used half of the batter one day and the other half the other day.

For tempering,take 2 tbsp of oil ,add 1/2 tbsp of mustard seeds,1/2 tbsp of cumin seeds, a pinch of asafoetida ,4-5 curry leaves and a tablespoon of urad dal and 1 red chilli.

Add 1/2 cup of grated fresh coconut and this tampering to half of the batter.

Heat the Ebelskiver pan and add 1/4 teaspoon of oil in each pit .As this gets heated add a ladle full of batter in each pit ,keep the stove to simmer.

Leave this for a minute or two and flip each one over and let it get cooked.

Remove from the pan and serve them hot with coconut chutney.