If your dosa batter is on its second day, make delicious crispy-soft Paddu (Gundpangla) with it - this is one of those things that you can't stop eating!
You can also make it on the first day, it is just that it is more fermented the second day and so fluffier :) You can also make it with the dosa batter you buy in shops, I guess, if you want Paddu real fast.
You need to get a pan like in the picture - I found this in a shop where they sell non-stick cooking-ware, like Prestige pans. The traditional one is made of stone, and you probably still get it in smaller towns in Karnataka.
Ingredients
- Dosa batter
- Chopped onions
- Chopped green chillies
- Chopped coriander leaves
- Salt
Procedure
- Mix everything and pour in the hot paddu pan, you can add a little oil or ghee to roast them better.
- Turn over when one side is done.
- Serve hot with chutney.
No comments:
Post a Comment