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Usually, all idli and dosa batters that need fermenting are prepared by MIL. And the ones that can be used instantly after grinding come under my department. This time I came across this very simple recipe for Paddu/Gundpongalu/Indian-aebliskever in a co-blogger’s blog and was tempted to try it out. I thought its high time I pitch into this area of cooking too :)![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaA0MBJGUcDpYfbeM7Eg2XxGgBtDpX6FSuVH8IQ0z0ChD0Om-Jly5XhKmAXF9A5LqsU3QK7r_6H-mOnguRBjU5HJHy-FFauFAqBj3FjClANn2eNfObzHqrGYR87_zc93zMhZ4urKyFLKbI/s400/Paddu.jpg)
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.)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaA0MBJGUcDpYfbeM7Eg2XxGgBtDpX6FSuVH8IQ0z0ChD0Om-Jly5XhKmAXF9A5LqsU3QK7r_6H-mOnguRBjU5HJHy-FFauFAqBj3FjClANn2eNfObzHqrGYR87_zc93zMhZ4urKyFLKbI/s400/Paddu.jpg)
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!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtRQcFzXxuNr1UxcaX3UyBqYK9lTr4cwl2GtpfKCO1l8ct7xPVn6Jm9s_tP5DkOasq5oOdf0UCndRdVyw5lGHlCGoJyjtk60hjqk_lTs5HFTup3gshf61stWIl6b-SqYrK1KHWztVxKtMt/s400/Paddu1.jpg)
Kusubalakki Paddu |
![]() • 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 Variations: • Chopped onion, coriander and ginger can be added to the batter |
Love gundupangalu and chutney!! They look crisp and tasty!
ReplyDeleteMy favorite snack looks yummy with chutney.
ReplyDeleteWow, looks yummy! I normally make it with leftover idli/dosa batter. But readying the batter just to make this is an even better idea ;)
ReplyDeleteYou have a lovely space! Keep going. Do visit my space too when you get time :)
I make separate batter for gundu pongal. But, I have never tried it with parboiled rice. My kids love these and can finish it off without any fuss particularly if I give them ketchup.
ReplyDeleteNice!!
ReplyDeletephotos are too good
hey ! dropped in to see the "PADDU" .. fab pics and a nice blog too ! Please also visit mine sometime :)
ReplyDeleteCheers
Mom Chef
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