Dill leaves Paddu /Paniyaram/Appe

Karnataka Style Sabsige Soppu Paddu Recipe (Dill leaves Savory Fritters Recipe) is a wonderful Breakfast made in the parts of Karnataka. Dill leaves are very important in their cuisine as it is locally available. The leaves have a very strong fragrant and pungent taste and are best used for savory purposes. Paddu is basically Kuzhi Paniyaram, meaning puffed fried fritter from dosa batter.

Ingredients

2 cups dosa rice

3/4 cup urad dal

1/4 cup chana dal

1/4 cup Moong dal

1/4 cup Toor dal

2 tbsp Sabudana

1 tsp methi/fenugreek seeds

1/4 cup thick Poha/ avalakki / beaten rice

3 green chillies finely chopped

2 sprigs of curry leaves finely chopped

2 tbsp chopped coriander leaves

2 finely chopped onions

1/2 tsp cooking soda

Salt to taste

Oil for cooking Paddu

For the masala:

2 finely chopped onions

1 cup finely chopped dill leaves/ Sabbasige soppu / shepi bhaji

3 finely chopped green chillies

2 tbsp chopped curry leaves

2 tbsp chopped coriander leaves

2 tsp cumin seeds/ jeera

Procedure

• Take dosa rice, urad dal, chana dal, moong dal Toor dal, sabudana, methi seeds in a bowl. Wash it 3-4 times well and soak in enough water for 5-6 hours.

• Before grinding wash poha and add to the soaked rice and dal mixture. Grind it into a smooth batter.

• Let the batter ferment for 7-8 hours. The next day before making dosa add salt to taste, cooking soda and mix well.

• Add chopped onions, dill leaves, coriander leaves, curry leaves and green chillies , jeera and mix.

• Heat paniyaram pan, grease with oil and put ladle full batter in each one.

• Cover with a lid and cook on a medium flame

• Cook both sides adding one tsp oil. Once it is cooked and turned into golden brown and crisp, serve hot with coconut chutney or sambar.