Kusubalakki Paddu / Gundpongalu

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 :)
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.)

Kusubalakki Paddu

Preparation time : 30 min, excluding time for soaking Cooking time : 20 min Serves : 5-6 Ingredients: Boiled rice/Kusubalakki - 4 cups Urad dal - 1 cup Salt - ¾ th tsp or according to taste Cooking oil - to brush the Aebliskever pan Method: Batter: • Soak the rice & dal in enough amount of water for 6-8hours. • Grind the rice-dal mixture in a mixie or grinder and prepare a smooth batter. • Batter should be like a thick milkshake. Let the batter ferment overnight or for about 8-10hours. Batter would be doubled by then. Paddu: • 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 Variations: • Chopped onion, coriander and ginger can be added to the batter