10 Mins Instant Breakfast/Paddu
Main Ingredients
For Batter
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Wash and Soak Poha
Take 2 cups of thick poha in a bowl. Wash it thoroughly twice with water, then drain the water completely.
Combine Ingredients for Soaking
Add 1 cup of Bombay rava (sooji), 1 cup of slightly sour curd, and 1 cup of water to the washed poha. Mix everything well until combined.
Soak the Mixture
Cover the bowl with a lid and let the mixture soak for . This allows the poha and rava to absorb the liquid and soften.
Grind the Batter
Transfer the soaked mixture into a mixer grinder jar. Add another 1 cup of water. Grind it into a smooth and thick batter. Ensure the batter is not too loose.
Prepare the Batter with Vegetables
Pour the ground batter into a large bowl. Add 1 medium finely chopped onion, 1 inch of finely chopped ginger, 2-3 chopped green chilies, 2-3 sprigs of chopped curry leaves, a handful of chopped coriander leaves, 1 teaspoon of cumin seeds, 1/4 cup of grated carrot, and salt to taste. Mix all the ingredients thoroughly until well combined. The batter consistency should be thick.
Heat Appam Pan and Add Oil
Place an appam pan on the stove and heat it. Once hot, add about 1/2 teaspoon of oil into each mold.
Cook the Paddus (First Side)
Pour the prepared batter into the outer molds of the appam pan first, then fill the inner molds. Cover the pan with a lid and cook on a medium to low flame for , or until the first side turns golden brown.
Cook the Paddus (Second Side)
Carefully flip each paddu to cook the other side. Do not cover the pan this time. Continue cooking on a medium to low flame until the second side is also golden brown and crispy.
Serve
Once the paddus are cooked and golden on both sides, remove them from the pan and transfer them to a serving plate. Serve hot with your favorite chutney or pickle, or enjoy them plain.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- Add finely chopped bell peppersCustomise
Corn, or peas for extra vegetables.
- Experiment with different spices like
Experiment with different spices like black pepper or garam masala for a different flavor profile.
Helpful Tips
Small details that can improve the final result.
Your Notes
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