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