Follow each step to make the recipe successfully.
Take 2 cups of thick poha in a bowl. Wash it twice with water and drain thoroughly. Add 1 cup of Bombay rava (sooji) and 1 cup of slightly sour curd. Pour in 1 cup of water. Mix all the ingredients well until combined.
Cover the bowl with a lid and let the mixture soak for . This allows the rava and poha to absorb the liquid and soften.
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 thin; it should be thick enough to hold its shape.
Transfer the ground batter to a bowl. Add 1 finely chopped medium onion, 1 inch of finely chopped ginger, 2-3 chopped green chilies, a few chopped curry leaves, a handful of chopped coriander leaves, 1 teaspoon of cumin seeds, and salt to taste. Mix all the ingredients well into the batter without adding any extra water. The batter consistency should be thick. If it accidentally becomes too thin, add 2-3 tablespoons of rice flour to thicken it.
Place a paniyaram pan on the stove and heat it. Once hot, add about 1/2 teaspoon of oil into each mould.
Pour 1 tablespoon of the batter into each mould, starting from the outer moulds and then filling the center ones last (as the center heats up faster). Cover with a lid and cook on medium to low flame for until the bottom side is golden brown.
Remove the lid. Carefully flip each paddu to the other side using a spoon. Add a few drops of oil if needed. Cook on low to medium flame without covering the pan until the other side is also golden brown and crispy.
Once cooked, remove the paddus from the pan and transfer them to a serving plate. Serve hot with your favorite chutney or pickle. These paddus are so flavorful, they can also be enjoyed plain!
No Yogurt?
No Onion?
No Curry leaves?
No Cilantro?
Keep your leftovers fresh and ready to enjoy.
Leftover batter can be stored in the refrigerator for making paddus the next day.
Simple ways to adapt this recipe.
Add other finely chopped vegetables like bell peppers or corn for variety.
Spice it up with a pinch of red chili powder or black pepper.
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