- Idli / Dosa Batter (see instructions from other recipe posts)– 1 cup
- Shallots – 1
- Fresh grated coconut – 2 tbsp
- Green chili – 2
- Mustard seeds – 1 tsp
- Urad dahl – 2 tsp
- Asafetida – 1/8 tsp
- Curry leaves – 1 sprig
- Salt – to taste
- Oil – 4 tsp
Will need the proper pan to make. The best can be found here….. (trust me, you don’t wanna bother with the other junk that is sold out there. Even the nonstick, sticks.) Scanpan Classic Puff Dumpling/Aebleskiver Pan
- Soak the sambar onion (shallots) in little water for 5 – 10 minutes and peel the skin off. Chop them finely and keep aside. Chop the green chilies and curry leaf finely.
- Heat a pan with 2 tsp oil. Add mustard seeds and when they splutter, add urad dahl and asafetida. Roast for a few seconds till the dahl turns golden yellow.
- Now add the chopped shallots, green chilies, curry leaves, a pinch of salt and sauté for 2-3 minutes over medium flame till the onion turns translucent. Switch off the flame and take the pan off the stove.
- Now add freshly grated coconut and mix well and it will get sautéed in the heat of the pan itself.
- Take the idli/dosa batter in a bowl and transfer the entire content of the pan to the batter and mix well.
- Heat the paniyaram/paddu/Aebleskiver pan and few “drops” of oil in each mould. Pour the batter with the help of a spoon in each mould till they are 3/4th full. Close the pan with a lid and let it cook for 2-3 minutes.
- Turn the paddu pan in each mould upside down with the help of a stick or spoon and let the other side also cook for 2-3 minutes. Add few more drops of oil if needed. No need to close the pan with the lid this time.
- Once cooked till a toothpick comes out clean when inserted, shake off the paddus onto a plate and repeat with the rest of the batter.
- Serve hot with any chutney of your choice. I served with Onion Chutney.
- Add salt only for sautéing the sambar onions as the batter already has salt added to it before fermentation.
- You can also use regular onion but using shallots tastes great.
- Instead of using grated coconut you can also cut them into thin slivers and further chop them before adding to the batter as it will provide a good crunch while eating.
- Always cook over low flame and you will get a crunchy and crisp outer while the interior of the paddu will be soft and spongy.