Mixed Lentils Paddu

We are in the last week of this blogging marathon and I have selected lentils as the sub-theme for this week. In Indian cuisine, be it south-Indian or North-Indian a lot of importance is given to lentils in the meal. Also for vegetarians; most of the proteins are served from lentils.

I got introduced to this paddu term in Bangalore. It is basically same as the kuzhi-paniyarams made in TN. Usually paniyarams are made with left over idli / dosa batter. Recently I got a non-stick paniyaram tawa; so I am now searching for new recipes so as to use the tawa more often. I saw Archana's recipe of making a paddu with moong dal and urad dal. From there I got the idea of making this mixed lentils paddu. I served it with tomato thokku and this was a very healthy breakfast.

Ingredients:

Split moong dal - 1/4 cup

Split green moong - 1/5 cup

Split black urad dal - 1/4 cup

Split toor dal - 2 tbsp

Split masoor dal - 2 tbsp

Split bengal gram dal - 2 tbsp

Ginger - 1 inch piece

Small onions (finely chopped) - 2 tbsp

Pepper powder - 1 tsp

Curry leaves - few

Oil - 4 tbsp

Salt - to taste

Method:

• Soak all the dals together for 3-4 hours.
• Grind the dals to a coarse paste along with ginger and red chilly.
• Add salt, chopped onions and curry leaves to the batter and mix well. The batter should be little thick (unlike dosa batter).
• Grease the non-stick paniyaram pan on a medium flame with little oil in all the moulds.
• Pour the batter into each mould till 3/4 full cover and cook on a medium flame.
• Close the paniyaram pan with a lid and cook in medium flame.
• When the edges of the become golden brown turn each paddu upside down using the small spatula provided with the pan.
• Cook for another 5-6 minutes.
• Remove to serving plate and serve immediately.

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