DODDAPATRE SOPPINA PADDU
Chana Dal – 1 small cup Toor Dal – 1 small cup Urad Dal – 1 small cup Moong Daal – 1 small cup
Red Chillies – 4 to 5 numbers Jeera – 2 tablespoons Pepper – 1 tablespoon
Hing – 1 tablespoon
Ginger – 2 inch piece Salt to taste Doddapatre leaves – 3 to 4 finely chopped Ingredients for seasoning
Oil – 1/2 teaspoon
Onion – 1 – Finely Chopped Mustard – 1/2 teaspoon
Soak the 4 dhals overnight, drain and keep aside. In a mixie jar,
add the4 dhals, red chili, hing, salt, jeera, pepper, ginger, a little water and grindto a coarse consistency. In a Kadai, add a little oil, mustard seeds, onion,pinch of salt and add to the ground paste. Add finely chopped doddupatre leaves to this. Doddupatre can be replaced by any other greens you have.Grease a Paddu/Kuzhi Paniyaram/Guliyappa mould (non- stick) with a littleoil and drop the batter into each compartment. Keep on a low flame witha lid.
After five minutes, carefully turn it over and cook for another 5 minutes until it puffs well on both sides. The center will be soft and the outside will be crispy. Enjoy this with a coconut chutney or a tangy gojju.