Paddu

   Ingredients - Serves around 4 people       
   
  Dosa rice 150 gram
  Urd dal (white lentils)  4 tsp
  Chana dal (Bengal gram) 2tsp
  Toor dal 2tsp
  Fenugreek (Methi) seeds 1/4 tsp
  Poha (beaten rice) 2tsp
  Oats 2tsp (optional)
  Soji (Chiroti Soji prefered) 2tsp
  Onion finely chopped 1
  Chopped coriander leaves 2-3 tsp
  Fresh coconut pieces chopped 2 -3 tsp
  Salt to taste

 For seasoning

  Oil 1 tsp
  Mustard 1/4 tsp
  Chana dal 1 tsp
  Curry leaves 5-6 leaves finely chopped

 
Procedure

• Soak dosa rice, urd dal, chana dal, toor dal and methi seeds in water for 4-5 hours.
• Add to it poha and oats. Soak for further 10 minutes.
• Grind it in a mixer with water to make a smooth paste like dosa batter. Add salt to taste
  and keep it overnight.
• Next morning add chopped coriander leaves, fresh coconut pieces and season it.
• For seasoning - Heat oil. Add mustard. Allow it to splutters. Add chana dal and curry leaves.
  Fry until little brown. Mix it with batter.
• Heat paddu pan and grease all moulds with oil. Now slowly pour the batter into each of
  the moulds upto 3/4th of the mould.
• Reduce heat to medium flame and leave the batter to cook for 2-3 minutes. Add little oil to
  each of them. Once cooked on one side flip the paddu over to other side and cook the other
  side on low flame for 2-3 minutes.
• Once cooked on both sides, remove paddu from pan and serve hot with any chutney.
• Batter can be kept in fridge and used on other days.