Padmas Navaruchi

MASALA PADDU-Variation with Dosa Batter

padmakmurthy

August 6, 2021

Dear friends, in this recipe, I will show you a very simple yet very tasty snack, which is made by using Dosa Batter.

Yes it is MASALA PADDU ALSO CALLED GULIYAPPA (Telugu)

Many times we are fed up with the same type of snack, such as DOSA CHUTNEY, MASALA DOSA, OR PLAIN DOSA.

But we will be having Dosa batter, which may develop a sour taste if kept for a longer time. For such a problem I have a beautiful solution.

let us make an entirely new snack for the morning breakfast-MASALA PADDU.

PADDU is basically a cute small round-shaped ball, which is crisp from the outside and soft from the inside and is made by using an APPAM MOULD.

Appam mold comes in many sizes, starting from 7 to more groves according to its size. and also in different metals, from cast iron, and aluminum to nonstick materials.

Ingredients needed to make this MASALA PADDU.

INGREDIENTS:

Dosa batter( fermented)-about 3/4liter
Onion-2-3 medium-sized finely cut
Chana dal-1 tablespoon (soaked in hot water for 1/2 an hour)
Fresh coconut cut into small pieces.
Green capsicum-1 medium cut into small pieces.
Green chilies-6-8 finely cut
Curry leaves-2-3 springs
Ginger-1 inch piece (grated)
Fresh coriander leaves- Handful
Cumin seeds-1 teaspoon
Mustard seeds-1 teaspoon
Oil-1 tablespoon for garnishing and 5-6 tablespoons for making Paddu.
Salt- 1 teaspoon or less, if you have added Salt to the Batter
Hing-1/4 teaspoon

PREPARATIONS NEEDED FOR MASALA PADDU

Take a tablespoon full of chana dal, wash it 2-3 times, and soak it in a glass of water.
Take 1/4 piece of fresh coconut(big size), and cut it into small pieces.
Peel and chop the onions into small pieces.
Wash and chop the capsicum, green chilies, curry leaves, and coriander leaves.
Wash and grate the ginger.
Keep Oil, mustard seeds, Cumin seeds, and Hing ready for garnishing.

METHOD OF GARNISHING THE BATTER FOR MASALA PADDU

Take oil in a thick-bottomed fry pan and keep it on a low flame.

When the oil gets heated, put Mustard seeds, Cumin seeds, and Hing into it.
Leave for a few seconds so that the Cumin and Mustard seeds crackle.

Now add green chilies, curry leaves, grated Ginger, and Capsicum pieces.

Saute for a minute and then add finely chopped onions.
Combine all of them and saute for 1 minute
At last, add chopped coriander leaves and put off the flame.

MAKING THE BATTER READY FOR MASALA PADDU

Add the soaked chana dal and fresh coconut pieces to the Dosa batter.

Now add the onion garnishing which you had made previously.

Combine all of them adding salt.

The batter is ready for MASALA PADDU.
Keep the Paddu pan on the flame and let it heat.

When hot, smear oil in each grove so that the batter doesn’t stick and make it crisp.
Now with a small ladle pour the batter into each grove starting from outside groves.

Pour little drops of oil on the Paddu, and cover the pan.

After 2 minutes, try to flip with the help of a small wooden piece or spoon.

If it comes out easily, turn all of them and again put some oil on the sides of the groves to make the Paddu crispy.
COOK ON A LOW FLAME TO GET CRISPY PADDU
When both sides get brown color and are crispy, remove on a plate and serve hot with chutney.

FRIENDS, YUMMY, CRISPY FROM THE OUTSIDE, AND SOFT FROM THE INSIDE, DELICIOUS AND ATTRACTIVE SPICY BALLS OF MASALA PADDU ARE READY TO EAT.

PEOPLE OF ALL AGES LIKE IT AND ENJOY IT.

As it is it has all the spices, but still if you want you can make a white chutney.

I shall tell you a very quick chutney recipe.

Take a handful of groundnuts, roast them, and remove the skin.
Take 2 tablespoons of fried grams.
Take 2-3 Green chilies, 1/2 teaspoonful salt, and a few curry leaves,
Add 1 teaspoon of sesame seeds.
Roast all of them in a frying pan except salt, cool, and then grind to a fine paste.
Now in a small garnishing pan, add 1 tablespoon of oil, 1/2 teaspoon of Mustard, and 1 teaspoon of urad dal.
Add a pinch of hing and curry leaves when urad dal is brown.(put off the flame)
Put the garnishing on the chutney