Ingredients:

• For Filling:
• 1/2 cup – grated Carrot
• 2 to 3 – green chillies, finely chopped
• 1/4 cup – grated Coconut
• 1 tbsp – chopped Coriander leaves
• Salt as per taste
• For Paddus:
• 1.5 cups – coarse semolina
• 1 cup – fresh Curd
• 1/2 cup – water
• 2 – green chillies, finely chopped
• 1 inch piece – ginger, grated
• 1/4 tsp – baking soda
• 3/4 tsp – salt
• 1.5 tbsp – oil
• 1 tsp – Ghee (optional)
• 1/2 tsp – Mustard Seeds
• 2 to 3 pinches – Asafoetida
• Medium sized non-stick paddu pan (also called appe pan)

Method:

1. Method for filling:
2. Mix all the ingredients and keep aside.
3. Mix semolina, water, curds in a bowl.
4. Heat 1/2 tsp oil in a small pan or crucible.
5. Add mustard seeds, asafoetida and allow to splutter.
6. Add to batter, need not mix.
7. Add chillies, ginger, salt, need not mix.
8. Dissolve soda in remaining oil, by rubbing it in.
9. Pour into batter.
10. Mix well with hand, do not make batter thin.
11. Lightly grease paddu pan, place on full flame to heat.
12. When well warmed, put blobs of batter in each paddu mould.
13. Pour till batter reaches 1/2 of mould length.
14. Put some filling over the batter.
15. Pour batter again till batter reaches rim.
16. Cover with domed lid and allow to cook on low flame.
17. When golden at underside, carefully flip, to cook top part.
18. Use a small fruit fork or wooden paddu flipper or toothpick.
19. When golden all over, remove and drizzle a few drops of ghee.
20. Serve hot with green all-purpose chutney, or coconut chutney.

Recipe courtesy of Saroj Kering