Pongal Paddu | Guliappa | Paniyaram : Left over Delicacy!

It is rightly said that " necessity is the mother of invention". This recipe is one of the examples of it. My son wanted me to pack paddu for his lunch & my hubby did not want to take the previous night pongal. What would I do with so much left over? Though I would have made oats guliappa that doesn't need much time, I did not want to waste the pongal. TADA.., that is how this pongal guliappa came into existence at my home. It was delicious & no one at my home could guess it. I had asked my readers on facebook too.

Preparation Time: 10 mins
Cooking Time: 10 mins

Ingredients: (Serves 2-3)

• Left over pongal or khichdi: 2 cups
• Rice flour: 1 cup, approximately
• Quick cooking oats: 1/4th cup, optional
• Semolina/Rava/Cream of wheat: 1/2 cup
• Finely chopped onion: 1/4th cup
• Plain yogurt/Curd: 1/4th cup
• Salt: As needed
• Water: As needed to make the batter
• Oil: Few drops on each mould

Special utensil:
Aebleskiver pan/paddu pan

Method:
Mash the left over pongal thoroughly.
Add the rice flour, rava, oats, onion, yogurt, salt (pongal already has salt, adjust accordingly) to the mashed pongal. Mix well.
Slowly add in the water & mix to get the idli batter consistency. Let it rest for 15-20 mins.
Heat the paddu pan. When pan is hot, sprinkle oil on each mould.
Pour in a tablespoon of batter on each mould & cook it covered for about a minute.
Flip the paddu, brush the oil & cook on the other side too.
Repeat the procedure with the remaining batter.
Serve it hot with a chutney/dip/sauce of your choice.

Notes:

• There is no need to pulse the left over pongal in a food processor/hand mixer. Just mash it with your hands or a masher. 
• The above proportions mentioned are just an approximation. Adjust according to what you have at hand.