Paddus or Mini Idlis made in Paniyaram Pan
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 25
 
Ingredients
Making Idli Batter:
  • White rice, sona masori or ponni rice or Idli rice- 2 cups
  • Urad dal- 1 cup
  • Fenugreek seeds- 1 tbsp
  • Salt- to taste (add to the batter just before you make idlis)
For making Paddus
  • Idli batter- 3 cups
  • Onion, chopped- ¼ cup
  • Ginger, chopped- ½ tbsp
  • Green Chili, chopped- 1
  • Curry leaves- 1 sprig
  • Salt- ¼ tsp
  • Turmeric powder- ⅛ tsp
For Tempering
  • Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Dry Red chilies- 2
  • Curry leaves- 1 sprig
Instructions
Making Idli Batter:
  1. Soak rice, urad dal and fenugreek in water overnight or for 5 hours.
  2. Drain the water and grind them in a blender after adding some water to make a thick smooth batter.
  3. Don’t add too much water while grinding, the batter should be thick.
  4. Pour the batter into a large bowl as the batter will rise and let ferment for about 15 hours.
  5. The batter should be kept in a warm place for better fermentation: In cold countries, keep the batter inside an oven preheated to 3 to 4 minutes at the lowest temperature and let ferment for 15 hours.
Making Paddus:
  1. After the batter has fermented, take 3 cups of batter in another bowl.
  2. Add all the ingredients mentioned ' for making paddus' and combine well.
  3. Place the paniyaram pan over medium heat. Grease the pan with non-stick cooking spray.
  4. Pour 1 tbsp of batter into each cavity.
  5. Cover with a lid and cook for 3 minutes. Don't allow them to cook till the center has cooked well. The center should be slightly watery, flip it over and cook for 5 more minutes till cooked well.
  6. If the center has cooked well before flipping over, they won't turn into balls, instead the top will be flat.
  7. Transfer to a plate. Keep aside.
Tempering:
  1. Place a small pan over medium heat. Add oil and let it turn hot.
  2. Add mustard seeds, let it splutter.
  3. Add red dry chilies (half them with your fingers) and curry leaves. Stir fry for a few seconds.
  4. Pour the tempering over the paddus and enjoy with chutney or sambar. YUM.
Recipe by Cooking with Thas at http://www.thasneen.com/cooking/paddus-or-mini-idlis-made-in-paniyaram-pan/