Description
These golden little rounds crispy on the outside, soft and steamy on the inside are my idea of comfort in a bite. This rice paddu recipe brings together the goodness of fermented batter, the warmth of a spiced tempering, and the joy of cooking something simple yet soulful.
Ingredients
Units
Scale
For the Batter:
- 1 cup idli rice (or raw/parboiled rice)
- 3 tbsp urad dal (hulled black gram)
- 2 tbsp moong dal (green gram)
- 2 tbsp chana dal (Bengal gram)
- 2 cups water (for soaking rice)
- 1/2 cup water (for soaking lentils)
- 1/4 cup thick poha (flattened rice), rinsed
- 1/4 cup water (for grinding lentils)
- 1/2 cup water (for grinding rice)
- 1/2 tsp rock salt (or to taste)
- 1 tbsp oil (for tempering)
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 cup finely chopped onions
- 1 tbsp curry leaves, chopped
- 1 tsp green chilies, finely chopped
- 1 pinch asafoetida (hing)
- 2-3 tbsp coriander leaves, chopped
- 2-3 tbsp oil (or as needed for frying)
Instructions
- Rinse all the dals 3–4 times and soak with ½ cup water for 4 hours.
- Rinse rice 3–4 times and soak separately with 2 cups water for 4 hours.
- Rinse poha well and set aside. Drain all soaked ingredients before grinding.
- Grind lentils with ¼ cup water to a thick, smooth batter and pour into a bowl.
- Grind rice and poha with ½ cup water to a smooth or lightly grainy batter. Combine with lentils.
- Add salt and mix well. Cover and ferment overnight (8–9 hours or more based on climate) until bubbly and light.
- To temper, heat 1 tbsp oil in a pan. Add mustard seeds and let splutter. Then add cumin, onions, chilies, curry leaves, and asafoetida.
- Sauté until onions soften. Stir this into the batter with coriander leaves and mix again.
- Heat appe pan on medium. Add ¼ tsp oil to each mould. Fill each ¾ full with batter.
- Cover and cook until tops are set and bottoms golden. Flip and cook uncovered until crisp and golden on both sides.
Notes
Use a cast-iron appe pan for extra crispiness. Medium heat ensures the inside cooks through. Mix gently after fermentation to retain air. Batter too runny? Add rice flour. Not fermenting enough makes them dense. Grind batter ahead and refrigerate up to 2 days. Pair with coconut or mint chutney. Avoid microwaving use a pan to reheat with a splash of oil for best texture.
Nutrition
- Serving Size: 4-5 pieces
- Calories: 160
- Sugar: 1g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
