Get a Protein Boost
Bele Doddapatre Paddu by Dr. Lalitha Priya, Senior Nutritionist
Benefits of Doddapatre
It has many medicinal properties to remove mucus and phlegm from the respiratory system and has lot of antioxidants and immune boosters.
Note: If you do not get this power packed herb then you can replace with other greens.
Chana Dal – 1 small cup (about 50 grams)
Toor Dal – 1 small cup (about 50 grams)
Urad Dal – 1 small cup (about 50 grams)
Moong Daal – 1 small cup (about 50 grams)
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
Step 1 – Soak the 4 dhals overnight, drain and keep aside.
Step 2 – In a mixie jar, add the 4 dhals, red chilly, hing, salt, jeera, pepper, ginger, a little water and grind to a coarse consistency.
Step 3 – 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.
Step 4 – Grease a Paddu/Kuzhi Paniyaram/Guliyappa mould (non-stick) with a little oil and drop the batter into each compartment. Keep on a low flame with a lid.
Step 5 – After five minutes, carefully turn it over and cook for another 5 minutes until it puffs well on both sides.
Step 6 – The center will be soft and the outside will be crispy.
Step 7 – Enjoy this with a coconut chutney or a tangy gojju.