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.
Comentarios