Palak Paddu | Spinach Gundupongala | Paddu Recipes

Green & bright, full of nutrition, palak paddu, perfect for breakfast
08/05/2018 8:23:30 PM vindhyadesai

Palak Paddu

I like to include bright greens mostly in paratha or thepla form. I also include greens in dosa, idli, mixing it with the batter. This time I experimented with Paddu or Gundupongala with spinach, palak paddu.
That day I had planned to make palak pathrode or patra and I had soaked rice. Unfortunately I had run out of tamarind, so I decided to make palak paddu. It was a hit!

Mildly spiced with black pepper, it tastes so good. It is soft inside, crisp outside and the green colour makes it very inviting.
You can make palak paddu for breakfast or even for a light dinner. Try more palak recipes from FOI, palak paneer, palak paratha, palak dal etc. Also try my Davanagere benne paddu and mung dal paddu, a drool worthy recipe. More breakfast recipes from FOI.

Palak Paddu | Spinach Gundupongala | Paddu Recipes
 
Prep time
Cook time
Total time
 
Green & bright, full of nutrition, palak paddu, perfect for breakfast
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 15-16 paddu
Ingredients
  • ½ Cup raw rice
  • ½ Cup upma rava
  • 8 black pepper
  • ½ Tsp jeera
  • 1 pinch hing
  • 2 Cups palak
  • 2 Tbsp coconut
  • Salt to taste
  • 2-3 finely chopped shallots or small onion
  • 1 Tbsp yogurt
  • 1 pinch baking soda
  • Oil to make paddus
Method
  1. Take rice in a bowl, wash 2 times, soak in water for about 5-6 hours
  2. In another bowl, take rava and wash once with water, soak in water for about half an hour
  3. Clean and wash spinach well
  4. Drain water from soaked rice after 5-6 hours, add into a mixer jar
  5. Next add black pepper, jeera, hing, grated coconut, salt to taste
  6. Grind into a paste with water, not too thick or not too watery
  7. Add washed spinach and grind again with the rice batter
  8. Now pour this batter into washed and soaked rava, (do not forget to remove excess water from rava)
  9. Mix the batter well
  10. Add chopped shallots and mix again
  11. Just before making add a pinch of baking soda and yogurt, mix well
  12. To make palak paddu, heat paddu pan and grease each paddu hole with little oil
  13. Pour palak rice rava batter slowly into each paddu hole
  14. Cover and cook
  15. Once the top is cooked and underside is golden, flip and roast again
  16. Serve with chutney. Makes about 15-16 paddus
Notes
You can even pre-grind this batter and keep it ready, or you can make it instantly

You can also make dosa with the same batter

Black peppercorn can be kept whole as well, gives a nice punch when digging into a paddu, avoid whole ones if kids are eating

Palak Paddu Stepwise:
Take rice in a bowl, wash 2 times, soak in water for about 5-6 hours
In another bowl, take rava and wash once with water, soak in water for about half an hour
Clean and wash spinach well
Drain water from soaked rice after 5-6 hours, add into a mixer jar
Next add black pepper, jeera, hing, grated coconut, salt to taste
Grind into a paste with water, not too thick or not too watery
Add washed spinach and grind again with the rice batter
Now pour this batter into washed and soaked rava (do not forget to remove excess water from rava)
Mix the batter well
Add chopped shallots and mix again
Just before making add a pinch of baking soda and yogurt, mix well
To make palak paddu, heat paddu pan and grease each paddu hole with little oil
Pour palak rice rava batter slowly into each paddu hole
Cover and cook
Once the top is cooked and underside is golden, flip and roast again
Serve with chutney. Makes about 15-16 paddus

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