Paddu, "also known as "paniyaram," is a tasty South Indian savoury snack that is versatile. Traditionally, paddu is made from fermented rice and urad dal (black gram), with a crispy exterior and soft, fluffy interior. Traditionally, this paddu recipe is taken as a breakfast or light evening snack which families prefer more. In the preparation process, rice and urad dal are soaked in a bowl and then ground into a smooth batter. The batter is seasoned by chopping onions, green chillies, ginger, and curry leaves, hence enhancing its flavour. Paddu recipe is easy and delicious. The batter is then put inside a special pan called paddu, which has a special shape in the form of round moulds; it is cooked until golden brown and starts creating a huge contrast between the crispy outside and the inside. These accompaniments can make the bites very explosive, like coconut chutney, tomato chutney, spicy sambar, etc. There are also versions with added vegetables like carrots or peas, giving that twist to this recipe. Recipe of Paddu is quite simple. This dish is very delicious and has a rich content of proteins and carbs; thus, it is a nutritious meal that everyone can enjoy at any age. It is especially loved because of its versatility; you can easily customise it according to personal preferences or dietary needs. Today, however, paddu enjoys popularity all over South India, not to speak of the outside world at large. It is a very tasty and textured food item. Whether it's from a busy street stall or the comfort of home for a family meal, paddu remains an integral part of how people get together and enjoy shared moments of good, delicious food.

• 1 cup idli rice
• 3 tbsp urad dal
• 2 tbsp moong dal
• 2 tbsp chana dal
• 1/4 cup poha
• 1/2 tsp edible rock salt
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 cup onions
• 1 tbsp curry leaves
• 1 tsp green chillies
• 1 pinch asafoetida
• 2-3 tbsp coriander leaves
• 2-3 tbsp oil

• Soak the rice at least for 4-6 hours or overnight. This will cause fermentation to take place in the best possible way. Soaking the rice overnight will cause it to become soft, which will be perfect for our recipe.
• Squeeze out all the water from the soaked rice and lentil mix.
• Transfer the soaked mixture to a grinder or wet grinder.
• Add some more water to grind if required. You would want to get a smooth batter that would hold enough consistency to be poured, like pancake batter.
• You may have to do this in batches depending on the capacity of your blender.
• Pour the ground batter into a large mixing vessel. A cloth is placed on it to retain its warmth, then fermented in a warm place for 8-12 hours. The batter will double in volume and develop a slightly tangy aroma. Fermentation by the key stage ensures the batter develops the peculiar taste and texture of aerated dough.
• Chop the onion, green chillies, ginger, and curry leaves finely while the batter is fermenting. If you like to add mixed vegetables, grate or chop them as well. Some varieties of vegetables can enhance both the flavour and nutritional value of the dish.
• Fry the onions, green chillies, ginger, and curry leaves in 1 tablespoon of oil. Fry all this for a minute till it becomes fragrant. This step is just to release the aromas of the spices into the batter.
• Add the saut ed mixture to the fermented batter and cool a little so it mixes well with the seasoning. Add vegetables and fold them into the batter at this step, adding salt finally to taste and then mixing thoroughly.
• Place the paddu pan on medium heat. Let it heat for just a few minutes. The paddu pan will only have round moulds and it is through this design that paddu acquires its characteristic shape.
• Once the pan becomes hot, put some drops of oil into each mould. Bottoms must be perfectly coated so they won't stick. Using a non-stick paddu pan will minimise the use of oil.
• Once the oil is hot, pour the prepared batter slowly and carefully into each mould; fill it almost three-fourths or less. Don't fill them up because when they're cooking the batter will rise too.
• Cover the paddu pan with a lid. Let the paddus cook for approximately 4 to 5 minutes, after which they are cooked on the bottom; they turn golden brown. Steaming occurs while covering the pan that cooks the top of the paddu.
• Flip each paddu over with a skewer or a fork. Cook covered for another 3-4 minutes till that side also gets golden brown. If you can't manage to flip them, then wait a bit longer till they get a good crust.
• The paddus should be golden on both sides. This may be done and taken out from the pan if required, for another minute or two. When prepared, place them on a piece of paper towel to absorb extra oil.
• Fresh out of the pan is best with Paddu. Prepare them fresh and serve them right away. The best flavour and texture are given when prepared in advance.
• It is cut very perfectly in most accompaniments and various forms. The popular ones include coconut chutney, tomato chutney, or spicy sambar. These complement the dish in terms of flavour profile and can bring about wonderful contrast in it.
• Sprinkle some fresh coriander leaves or grated coconut on the item for that added presentation touch.
• If your batter is too thick post-fermentation, you should add just a little water to dilute the batter. Conversely, if it is too thin, add a little rice flour and make it thicker.