Tuesday, February 3, 2009

Avalakki Paddu (Beaten rice balls)

The credit of this recipe goes to Kannadaprabha, a popular news paper of Karnataka. I don’t exactly remember the author of this recipe, but I quite remember that the lady was from Shimoga, Karnataka. Thanks a lot lady for the recipe. The paddu turned out extremely soft & not only that, it attracted my son towards the plate because of its golden brown color.


Paddu is also known as guliyappa, gundponglu in Kannada. It is called paniyaram in Tamil.

Ingriedients:

2 cups rice (I used raw rice, you can use sona masoori, boiled rice or any rice other than basmati for that matter)
3/4th cup beaten rice
1 tbsp urad dal
1 tbsp channa dal
1 cup yogurt/thick curd
A pinch of baking soda or ½ tsp of eno’s fruit salt.
Salt according to taste



Method:
  • Mix rice, beaten rice, urad dal, channa dal.
  • Wash them thoroughly by changing the water 2-3 times.
  • Soak the rice, beaten rice, urad dal, channa dal in curd for about 4-5 hours(if curd alone does not suffice the purpose, add ½ cup of water to it). [Note: Don’t add more water as the water & curd used for soaking is not discarded in this case & is used while grinding the batter]
  • Prepare a smooth batter with the above soaked ingredients (Ensure not to throw the curd + water, as curd plays a major role in the fermentation for this recipe)
  • Allow the batter to ferment for 8-10 hours.
  • Add salt, baking soda & mix well.
  • Heat the mould, add 2 drops of oil on each mould. Pour a spoonful of batter on each paddu mould.
  • Close the lid & cook it on medium flame for 1 minute.Open the lid, invert the balls prepared to cook on both sides properly.
  • Serve the hot paddu prepared with coconut chutney.