Ingredients (Makes about 20 Paddus)

For the Batter:

• Idli or dosa batter – 2 cups
• Onion – 1 medium (finely chopped)
• Green chilies – 1-2 (finely chopped)
• Ginger – 1 teaspoon (finely grated)
• Curry leaves – 1 tablespoon (finely chopped)
• Coriander leaves – 2 tablespoons (chopped)
• Salt – To taste (adjust if batter is already salted)

For Cooking:

• Oil – For greasing the pan

Instructions

Step 1: Prepare the Batter

1. In a large mixing bowl, combine the idli or dosa batter with chopped onion, green chilies, ginger, curry leaves, and coriander leaves.
2. Mix well and adjust the salt, if needed.

Step 2: Heat the Paddu Pan

1. Heat a paddu pan (appe pan or paniyaram pan) over medium heat and add a few drops of oil into each cavity.

Step 3: Cook the Paddus

1. Pour a ladleful of batter into each cavity, filling it about three-fourths full.
2. Cover the pan with a lid and cook for 2-3 minutes until the bottom turns golden brown.
3. Using a skewer or spoon, gently flip each paddu and cook the other side for 2-3 minutes until golden and cooked through.
4. Remove the paddus and place them on a plate. Repeat with the remaining batter, adding more oil as needed.

Serving Suggestions

Paddu is best served hot and pairs wonderfully with:

• Coconut chutney
• Tomato chutney
• Sambar