The list of ingredients being very simple, I went ahead and soaked for it. But again, it was my MIL who ended up getting it ground, since I had to go out for something. My wish of grinding a batter didn’t get fulfilled yet!
Anyway, the paddu came out pretty well, and we were quite impressed with the taste. (My MIL usually uses a different set of ingredients for her version, which I’ll post some other time.)
• Add salt to the batter & mix well.
• Heat the paddu pan/aebliskever pan. When the pan is hot, add few drops of oil to each mould.
• Pour ½ Tbsp of batter to each mould or ¾ th the mould and cook on medium heat for a minute.
• Turn the balls and cook on the other side too, till it becomes golden brown
• Serve hot with a coconut chutney.
Tips n Tricks:
• Do not cook the paddu on high flame. They’ll not be done in the middle but get brown on the outer layer
• Chopped onion, coriander and ginger can be added to the batter