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.
- 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
- 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
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
