This recipe is very famous among young ones. It's attractive because of their shape and size, its very nutritive as well and can be called the brother of dosa and idli. With a little bit changes to their batter this can be made quite easily.
One most important ingredient is the paddu tawa. You can get it easily now at almost all stainlees steel vendors, you get the non stick version as well in stores like Prestige.
Preparation time: 1/2 hour
Cooking time: Depends on the number of people you're serving
Soaking time: 5-6 hours
Ingredients:
1. 3 cups rice (i took the dosa rice available at stores, the usual rice also can be used)
2. 1 cup urad dal
3. 1 cup gatti avalakki (hard beaten rice)
4. Onions
5. Salt
6. Water
7. Green chillies 6-7
8. Coriander leaves
9. Sabasige soppu (fresh dill greens) 1 bunch
Method:
1. Soak the rice, urad dal and avalakki in 3 seperate cups for 5-6 hours.
2. Once soaked grind them (preferably in a wet grinder to get that frothiness of urad dal right).
3. The batters consistency should be in between that of dosa and idli batter (i.e neither too thick nor too watery). Leave it overnight for fermentation.
4. Finely chop onions and fresh dill greens and keep aside.
5. Heat 1 tsp of oil in a kadhai and saute the onions and green chillies a little bit.
6. Add this to the batter and also add the greens, coriander leaves and mix well.
7. Heat the paddu tawa very well before you start. Then add some oil and heat it as well.
8. Now pour the batter into the moulds (paddu tawa) and cover it with a lid.
9. It should be cooked only on high flame and make sure you reduce the flame a little bit only after 3 minutes after adding the batter.
10. Now turn it around with a spoon. It should come out easily and if it dosnt leave it for some more time to cook.
11. Cook both sides and serve hot with spicy coconut chutney or pudina chutney.
Variation: If the batter is left over you can make idli's or dosa's from it. I made dosa from it for my 2 year old son.
One most important ingredient is the paddu tawa. You can get it easily now at almost all stainlees steel vendors, you get the non stick version as well in stores like Prestige.
Preparation time: 1/2 hour
Cooking time: Depends on the number of people you're serving
Soaking time: 5-6 hours
Ingredients:
1. 3 cups rice (i took the dosa rice available at stores, the usual rice also can be used)
2. 1 cup urad dal
3. 1 cup gatti avalakki (hard beaten rice)
4. Onions
5. Salt
6. Water
7. Green chillies 6-7
8. Coriander leaves
9. Sabasige soppu (fresh dill greens) 1 bunch
Method:
1. Soak the rice, urad dal and avalakki in 3 seperate cups for 5-6 hours.
2. Once soaked grind them (preferably in a wet grinder to get that frothiness of urad dal right).
3. The batters consistency should be in between that of dosa and idli batter (i.e neither too thick nor too watery). Leave it overnight for fermentation.
4. Finely chop onions and fresh dill greens and keep aside.
5. Heat 1 tsp of oil in a kadhai and saute the onions and green chillies a little bit.
6. Add this to the batter and also add the greens, coriander leaves and mix well.
7. Heat the paddu tawa very well before you start. Then add some oil and heat it as well.
8. Now pour the batter into the moulds (paddu tawa) and cover it with a lid.
9. It should be cooked only on high flame and make sure you reduce the flame a little bit only after 3 minutes after adding the batter.
10. Now turn it around with a spoon. It should come out easily and if it dosnt leave it for some more time to cook.
11. Cook both sides and serve hot with spicy coconut chutney or pudina chutney.
Variation: If the batter is left over you can make idli's or dosa's from it. I made dosa from it for my 2 year old son.
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