Ingredients:

• 1 packet – khamman (white)
• 1/2 cup – onions, finely chopped
• 1/2 cup – moong or Bean sprouts
• 2 tbsp – coriander leaves, finely chopped
• 1 – green chilli, finely chopped
• 1/2 inch piece – ginger, grated finely
• 1 tbsp – hot oil
• 1/2 tsp – fruit salt
• 1 tbsp – curds
• Oil for shallow frying
• Salt to taste

Method:

1. Make batter as per instructions on packet.
2. Add all other ingredients, except curds, fruit salt and oil.
3. Just before making paddu, beat together fruit salt and curds.
4. Add to batter and mix well.
5. Heat paddu pan, drizzle a few drops of oil in each hollow of pan.
6. Pour batter into each hollow, up to 2/3 full.
7. Cover with a domed lid, and simmer.
8. When paddus are puffed, golden and crisp on underside, flip.
9. Use a skewer or fork, to flip neatly.
10. Drizzle a few more drops oil, if required.
11. Cover again and cook.
12. Serve piping hot with coconut chutney.

Recipe courtesy of Saroj Kering