10 Mins Instant Breakfast/Paddu

Step 1: Wash and Soak Poha

Take 2 cups of thick poha in a bowl. Wash it thoroughly twice with water, then drain the water completely.

Step 2: 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.

Step 3: Soak the Mixture

Cover the bowl with a lid and let the mixture soak for 10 minutes. This allows the poha and rava to absorb the liquid and soften.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Step 7: 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 2-3 minutes, or until the first side turns golden brown.

Step 8: 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.

Step 9: 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.

• Use thick poha for best results.

• If using fresh (not sour) curd, add 2-3 drops of lemon juice to the batter for a tangy flavor.

• Grind the batter to a thick consistency; avoid making it too loose to ensure crispy paddus.

• If the batter accidentally becomes too thin, add 2-3 tablespoons of rice flour to thicken it.

• Cook the paddus on a medium to low flame to ensure they cook thoroughly inside without burning.

• When cooking the second side, do not cover the pan to achieve a crispy texture.

• Add finely chopped bell peppers, corn, or peas for extra vegetables.

• Experiment with different spices like black pepper or garam masala for a different flavor profile.