This is usually done from a day old bread that remains after making some sandwiches or other bread dishes. In the above picture I haven’t used coriander leaves and coconut, but if you add both or one of them the taste will increase.
Ingredients: 4-5 cups bread cut in to small pieces 1/2 cup onions(optional) 2 tbl spns fresh/frozen coconut(optional) 3-4 green chilies A pinch turmeric (optional) 6-7 curry leaves A pinch asafoetida 1/2 tea spn each mustard seeds, cumin seeds, urad dal 1 tea spn sugar (optional) Oil Salt
Method: Heat oil and add mustard, cumin seeds, urad dal . When they start popping add curry leaves and chillies. Add onions and fry till they turn brownish. Add bread pieces and mix well. Add sugar, coconut and salt. Mix well.
Serves : 4 Preparation time : 10min
Paddu (Kannada), appe (Konkani), ponganalu (Telugu), paniyaram (Tamil), unniyappam (Malayalam), is one very popular dish in South India. To make this we require a special paddu tava ( Appe Kayli ), which looks like following.
Usually we get two kinds of tavas , one of black colour(of cast iron) and other silver color(I guess it is aluminium). In silver one the batter does not stick to tava , so preferably use that. These days we get non stick paddu tava , which looks like following. If using cast iron tava , grease it with oil in the night and use it for making paddu next day. By doing this, paddu does not stick to tava .
Urad Dal Paddu(Udida Appe)
Ingredients
- 1 cup urad dal
- 2 cups rice
- 1/2 cup avalakki poha
- Salt
- Oil
Instructions
- Soak dal and rice in water for about 3-4hrs.
- Grind with poha(washed in water to make it soft) and salt.
- Make it to the consistency of dosa batter.
- Keep overnight for fermentation.
- Heat the tava & add little oil.
- Pour the batter in the tava(mix the batter well before using it).
- When it is fried from one side, turn & cook on other side.
- Serve hot with coconut chutney .
