Paddu/Kara Paniyaram/Seasoned Rice Cakes is a traditional South Indian dish, prepared for breakfast or as tea time snack. It is made from dosa/idli batter (ground & then fermented rice batter). They are slightly crispy on one side, soft on the other side & inside. It is a savoury dish & enjoyed by everyone.
We season by heating oil & add mustard, lentils, curry leaves, green chillies, grated ginger then finely chopped onions are sautéed until they turn soft followed by grated carrot. After which it is added to rice batter & mixed well. A mould pan is heated & drizzled with oil, we pour this batter into the small moulds. It is cooked on low heat, we add ghee for flavour, fragrance & once they are cooked we take them off heat. We serve it hot/warm with refreshing coriander coconut chutney or ketchup etc.
Please do give it a try. Healthy & easy to prepare.
For the batter:
- 4 Cups – Idli or Dosa Batter (I usually prepare it with homemade dosa batter, for dosa batter recipe please check my earlier posts/videos).
- ¾ Tsp – Salt (for the batter)
- 2-3 Tbsp – Water (for the batter)
- ¼ Tsp – Baking Soda/Cooking Soda (Instead you can use ½ Tsp fruit salt too)
- 1 Tsp – Water (to help soda mix well into batter)
- 2 Tsp – Oil
- 1 Tsp – Ghee
- ½ Tsp – Mustard seeds
- ½ Tsp – Jeera/Cumin
- 2-3 Pinch – Asafoetida
- 1 Tbsp – Curry Leaves (finely chopped for easy eating)
- 1 Tbsp – Ginger (grated)
- ½ Tsp – Salt ( we add salt only for seasoning as we have added salt in batter already)
- 1 Tsp – Chana Dal/Split Chickpeas lentils
- 1 Tsp – Urad Dal/Split Black Gram lentils
- 1 Tsp – Green Chillies (Finely Chopped, this quantity gives less heat, add 1 Tsp more for more heat)
- 1 Medium – Onion
- 1 Medium Carrot or ½ Cup – Grated Carrot
- Oil & ghee to drizzle on the rice cakes while cooking, as required.
- Pour 4 cups dosa/idli batter into a bowl (I used homemade dosa batter, this quantity makes around 30 numbers of Paddu/Kara Paniyaram/Rice cakes).
- Add ¾ Tsp salt & 2-3 Tbsp water, mix well (Batter consistency need to be slightly thick).
- We set it aside.
- Heat a wok/kadai & add oil, ghee (please keep heat on low).
- Then add mustard seeds & as it splutters add jeera/cumin, asafoetida, curry leaves, grated ginger, salt & sauté well.
- Then add chana dal, urad dal, sauté well & add green chillies, sauté.
- Now add chopped onion & sauté well (please keep heat on medium).
- We sauté onion until soft & then add grated carrot.
- Sauté carrot until it turns slightly soft & then turn off heat.
- We transfer the veggies into the batter we set aside earlier.
- Mix it all together well & then add ¼ tsp baking soda/cooking soda, pour 1 tsp water over it & mix well.
- Heat a mould pan & drizzle oil into each mould. Pour batter into each mould (we need to make sure the mould pan is slightly hot & then pour the batter).
- Please keep heat on low/medium low so the batter cooks through completely.
- Drizzle oil & cover with lid/plate & we let it cook.
- After few minutes open lid & check, it is cooked.
- Drizzle ghee for flavour & fragrance.
- With a wooden skewer or butter knife we flip them (they are usually browned/crispy on one side & soft on the other side).
- We let it cook for 1-2 minutes (please do not cover with lid as we may lose the crispiness).
- Then with a spoon we transfer them into a bowl.
- They are ready to serve (they taste best when served warm/hot).
- We follow the same for the remaining batter.