Mung Dal Paddu | Hesarubele Gundupongala | Mung Dal Paniyaram
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 people
 
Crisp, rich in protein, perfect for breakfast, mung dal paddu
Ingredients
  • 1 battlu mung dal/hesaru bele
  • ½ battlu avalakki/poha (thick/medium)
  • 7-8 black pepper
  • ½ Tsp jeera
  • ½ Tsp saunf
  • 1" ginger
  • 1 red chilli
  • Salt to taste
  • 1 pinch hing/asafoetida
Method
  1. In a bowl, take the mung dal and avalakki/poha
  2. Add enough water to soak the dal and avalakki
  3. Soak mung dal and avalakki along wiht a dry red chilli for atleast 2 hours
  4. After 2 hours, drain the water and put the dal and avalakki in a mixer jar
  5. Add saunf, jeera and black pepper
  6. Add a pinch of hing or a small crystal
  7. Next add salt to taste and roughly chopped ginger
  8. Grind into a thick yet pourable batter
  9. Empty this batter into a container
  10. To the batter, add curry leaves and finely chopped onions
  11. Fold these ingredients into the batter
  12. Heat a paddu pan/paniyaram pan and oil the pan slightly
  13. Pour batter into the paddu holes
  14. Let it roast on medium heat and drizzle some oil on top
  15. Once the underside is golden and well roasted and crisp, flip and cook on the other side
  16. Serve hot with chutney!
Notes
Do not exceed soaking time to more than 4 hours

Adding ginger is a must as it aids in digestion and gives a very nice flavour to paddus, you can grate it into the batter too

Adding onions is optional, but they give a nice crunch to the paddus
Recipe by Food Of Interest at https://foodofinterest.com/mung-dal-paddu/