Evening snack – Page 4

Beet and apple salad:

December 4, 2018

Low calorie eye pleasing, wholesome salad . This is a very light and tasty salad and at the same time, crunchy and healthy too. This salad gets its pink colour from boiled beetroot. Dressing is very light with the usage of hung curd in it. It is a complete meal by itself with loaded nutrients.

Ingredients:

Beetroot – 1 big.

Apples – 2

Lettuce – 6 -8 leaves

Vinegar – 1 tb Sp.

Dressing: Hung curd – 1 cup , mayonnaise – 2 tb spoon ,garlic salt ,sugar -1 tsp ,English mustard – 1 tsp.

Garnish : roasted nuts of your choice

Method:

-Wash beetroot , peel outer skin and chop it into finger shaped pieces. Take one cooker and put some water and cook . After one whistle ,switch off ,cool and drain and mix vinegar to this and keep this atleast for 2 hrs in the fridge.

-When you want to prepare salad , mix all the ingredients listed under dressing and keep it ready.

-Chop Apple . Make lettuce strips and add this to prepared dressing ,add in marinated beet too and mix.

-While serving ,garnish with roasted walnuts/pine nuts or any other nuts of your choice and enjoy.

Chole Bhature (Chana Bhatura) and Alu subzi:

November 26, 2018

Do I need to introduce every one’s favourite dish? It is basically a deep-fried bread with the fermented / proofed flour dough which Is served with semi dried chick pea curry and potato dry Subzi. This is how we eat or were introduced to this loved-by-all dish.

To prepare we need –

For Chole:

Ingredients:

Chana / white chickpea – 1 cup (soaked and swelled)

Black salt – 1 table spoon

Amla powder / Anardana powder – 1 tea spoon

Oil – 1 table spoon

Ghee – 1 table spoon + 1 tea spoon

Onion – 1 (chopped)

Green chilli – 1 (slit)

Ginger – ½ inch (sliced)

Garlic – 4 (crushed)

Tomatoes – 2 (chopped)

Turmeric – 1 ½ tea spoon

Red chilli powder – 1 tea spoon

Coriander powder – 2 tea spoons

Cumin powder – 1 tea spoon

Garam masala – 1 ½ tea spoon

Kasuri methi – 1 table spoon

Salt

Coriander leaves – chopped

Method:

-Cook soaked chana with enough water, black salt and amla powder. It would take any where between 5 to 6 whistles in the pressure cooker.

-Take one tawa, Heat oil and 1 table spoon of ghee. Add onion, green chilli, garlic and ginger fry until it is transparent and light brown.

-Add in all the masalas, from turmeric to Kasuri methi and salt fry for a while. Add tomato, continue frying until tomato wilts. If needed sprinkle some cooked water from the chana and cook tomato well.

-Cool this mixture and grind this into a smooth paste by adding ladle of cooked chana as well. (it would help gravy to thicken)

-Now mix in this paste with cooked chana and start boiling until oil oozes out and garnish with chopped coriander leaves and 1 tea spoon of ghee.

Now we will move towards Bhature / Bhatura :

Ingredients:

Whole wheat – 2 ½ cups

Maida – 1 cup

Chiroti Rava – 1 cup

Curd – ½ cup

Water – ½ cup

Salt

Sugar – 1 tea spoon

Yeast – 1 tea spoon

Oil – 2 tea spoons

Method:

-Take Luke warm water- mix in curd, sugar, salt and yeast. Close the lid and wait until it proofs and bubbles.

-Dry mix all the flours or you can take only Maida as well. Make a dough by using yeast water and apply an oil and keep aside for 2 to 3 hours or until doubles the volume.

-When it is ready or time to serve, roll a small disc and deep fry.

Now one more dish, which is purely an optional item:

Alu Subzi / potato dry:

Ingredient:

Potatoes – 5 to 6

Mustard oil – 2 table spoons

Sun flower oil – 2 table spoons

Cumin – 1 tea spoon

Turmeric – ½ tsp

Coriander powder – 1 to 2 tsp

Red chilli powder – 1 to 2 tsps.

Amchur powder – 1 tsp

Garam masala – 1 tsp

Little Subzi masala – 1 tsp (optional)

Sugar – 1 pinch

Salt

Coriander leaves – chopped (to garnish)

Method:

-Cook potato in pressure cooker for 1 whistle. Peel the skin and dice.

-Take one tawa, heat oil, cumin, diced potatoes, all the powders and fry until masala is coated and becomes little crispy.

Garnish with coriander greens.

For deep fried chillies and Onions :

I normally slit the chillies, put a drop of lemon and salt inside and marinate. While frying bhature, deep fry and serve.

Half the onion, slice width wise and separate the layers by hand and sprinkle some salt and chopped coriander.

While plating, place Bhature, chana , potato, little onions and one chilli and serve with love 😊

Gujiya / Dry fruits Karanji/ Karjikai:

November 5, 2018

Deepavali aka Diwali is an important festival of India and is spread between three days. Indian festivals are incomplete without sweets and savouries. In India, each festival has its own significance in celebration as well as its menu. Gujiya is one of them and has a very important role during Diwali.

Gujiya is a deep-fried flour-based delicacy, with different fillings in different regions. It is known by a different name in each region. Outer cover will be the same and inner stuffing varies from Rava – sugar, coconut – jaggery, coconut – sugar, mawa (milk solids) with dry fruits or with only dry fruits are traditionally seen. Nowadays you get to see so many variations from chocolate to cheese filling as well as baked version.

In North India, after frying the Gujiya, they usually dip it in a sugar syrup and outer cover would be wet and shiny. In south India, we normally deep fry and serve as it is and it’s known as Karanji / Karjikai.

I used to follow Chef Sanjeev Kapoor and learnt so many recipes from him and this is one such recipe. Over the years, I tweaked it a little and adjusted it according to our taste and it has one added advantage of longer shelf life, due to the usage of milkmaid instead of khoya.

Ingredients:

For the outer cover / shell:

All-purpose flour – 2 ½ cups

Salt – ¼ tsp

Ghee – 6 table spoons

Water – As needed (normal water)

Oil – for Deep frying

For the stuffing /filling:

Desiccated coconut – 200 grams

Semolina – 2 table spoons

Almonds – ¼ cup

Cashew – ¼ cup

Raisin – ¼ cup

Cardamom – 1 tsp

Condensed milk – 1 tin (400 grams)

Method:

For the outer cover-

-In a bowl, add flour and pour ghee. Rub the ghee and flour by using your hand for 5 to 10 minutes.

-After a while, flour would resemble like a semi wet crumb.

-Now add required amount of water to make a firm dough.

-Cover the dough with wet cloth and keep aside for half an hour.

Note: Dough approximately holds ½ cup of water.

In the meantime, prepare the stuffing –

-Roast semolina in a low flame, switch off the gas. Mix in all the other ingredients from almond to condensed milk.

-Keep it until mixture is non-sticky while touching.

-Now comes the actual procedure. You can use three methods.

Use Gujiya mould.

2.Take a dough, roll into big thin circle, use cookie cutter to make small, uniform circle.

Take little dough, make small poori like discs.

Here I have followed the third method.

This quantity has yielded 28 Gujiya.

-Divide the dough, make roundels, fill the stuffing, close into half.

-Dip your hand in water, now, start folding the edges from one corner and go on folding like a half diamond shape at regular intervals until you reach the other end.

-Keep this ready, stuffed, yet to fry Gujiya to air dry.

-Repeat the procedure and finish off the filling work.

-Heat the oil for deep frying in low temperature.

-When oil is hot, drop one by one Gujiya, fry in a low flame to get good results.

-When everything is fried and cooled, store it in an air tight container.

NOTE:

To get a perfect Gujiya – these points are very important.

1- Rubbing the ghee + flour.

2-Frying in a low fire

Homemade Corn flakes Mixture / Corn flakes Chiwda:

November 1, 2018

Corn flakes is nothing but maize flakes, which is flattened maize. Indian savouries are an integral part of any festivities. When Diwali festival is around the corner each one would think about what to make. When it is an easy and super fast savoury you need, nothing like it than this recipe. It is very handy, when you have time constraints but still want to make homemade stuff and enjoy.

Maize flakes or Corn flakes or flattened maize is available in almost all departmental stores.

Ingredients:

Maize / Corn flakes – 500 Grams

Oil – to deep fry

Tamarind powder or Amchur powder – 2 tsp.

Salt – to taste

Sugar powder – to sprinkle.

Seasoning:

Oil – 4 tbl sp

Peanuts – 4 tbl sp

Mustard- 2 tbl sp

Cumin- 1 tbl sp

Hing – 1 tsp

Curry leaves – 7 -8 springs

White sesame seeds – 2 tbl sp

Turmeric powder – 2 tsp

Green chillies – 3 -4 Chopped

Dry Coconut bits – 3 tbl sp

Coriander leaves – 3 tbl sp

Method:

-Deep fry maize flakes by putting little by little at hot oil and drain the excess oil and keep it ready.

– When it is ready, keep everything ready for seasoning.

– Chop green chillies, curry leaves, coriander leaves.

– Slice coconut and make bite size pieces.

-Make sugar powder and keep aside.

-Now take one big kadai, put oil. When it is hot add peanuts.

-When it is half done, add mustard. After it splutters go on adding Cumin, hing, curry leaves and green chillies one by one.

-When curry leaves become crisp add coconut bits and fry a little.

-Lastly add chopped coriander leaves and fry nicely until coconut bits becomes brown.

-Now add all the powders- turmeric, salt, tamarind and sugar.

-Switch off the gas, add deep fried corn flakes and mix thoroughly until it holds all the masalas.

– Don’t put lot of pressure while mixing, if you do so, crunchy flakes will break and will not hold the shape.

-After mixing, cool and store this in an airtight container. This stays good for one month or more.

Enjoy homemade crunchy munch with evening tea.

Nacho’s Aloo Chat:

August 17, 2018

This 72nd Indian Independence Day, my daughters’ school had organised a fund-raising event and my daughters wanted to make a couple of attractive dishes with no usage of gadgets, on the spot kind of menu. They made a group of 9 kids and chalked down ideas decided to do Nachos. One dish was nachos with dips and deciding one more item was the task. Finally, I also chipped in and after a couple of ideas we all finalised with the Nacho aloo chat.

Now started my headache of deciding on how to make it, quantity of the ingredients etc. Because quantity was huge, and preparation should happen at the early morning as well. Kids wanted to do a food photography for their banner and board to hang in their food stall. I grabbed the opportunity and thought of making Aloo chat for their group which contained 9 students. Last Sunday, made tamarind and date chutney, and went ahead with one kg of potato. So, that I would know, how many plates we can make from this much.

After preparing and plating, it turned out well and kids were happy with the dish as well as they enjoyed the activities of banner making, painting the board and food photography as well.

I was relieved and finalised the quantity. Why I made this post is – it is a perfect dish for any parties and this mixture turned out very good and as a tasty sandwich stuffing as well, with a little grated cheese.

Pic by : Aneesh Navanale

Let us see how I planned and proceeded.

Event was on Wednesday morning.

Sunday, I made tamarind and Date chutney and stored it in a fridge.

Monday, I made Mint and coriander chutney and stored it in a fridge.

Tuesday night before going to bed, cooked whole potatoes, drained and kept it for cooling.

1 kg of potato yields 10 to 12 plates of chat. So, used 5 kgs of potatoes for around 50 to 60 plates.

Wednesday morning peeled the potatoes, diced into small bits and proceeded.

Khatta Meeta tamarind and Dates chutney:

Ingredients :

Dates – 200 grams (please adjust according to its sweetness)

Tamarind – 100 grams (please use according to sourness of the tamarind)

Jaggery – As needed.

Green chillies – 2

Red chilli powder

Black Salt or Sea salt – very little

Roasted cumin powder

Method:

-Mine is home grown, hand cleaned tamarind, so I went ahead as it is. If it is store bought one, please remove any impurities.

-Boil one to two cups of water, soak tamarind and pitted dates in it.

-After an hour, grind this in a mixer grinder by adding 1 or 2 green chillies. You will get very smooth paste.

-Adjust the consistency by adding water and boil. While boiling add red chilli powder, salt, cumin powder and required amount of jaggery.

Once cooked, raw smell of dates, tamarind and jaggery is vanished, switch off the gas.

Cool completely and store it in a refrigerator.

Note:

I usually prefer to make little thicker version. So that, if thicker or thinner version is needed, scoop out a little from this batch, adjust by adding little water.
Adjust the ingredient according to your taste.
One can add more jaggery if mixture is sour.

Green chutney/ Mint – Coriander chutney:

This is my basic sandwich chutney, which I usually make and store it in a fridge for an emergency use.

Ingredients:

Coriander – ½ bunch.

Pudina – 1 small bunch

Green chillies – 1 or 2

Garlic – 2 cloves

Cumin – 1 tea spoon (without roasting)

Dry mango powder – ½ tea spoon

Salt

Sugar or jaggery – ½ tea spoon

Ready sev or boondi – 2 to 3 tea spoons (to give thickness)

Method:

-Wash coriander, pudina, green chillies, drain, chop.

-Put everything and grind in a mixer grinder by adding required amount of water.

-I normally store this as a thick chutney. So that if it is sandwich, use as it is like a spread. If it is chat, adjust the consistency by adding water.

For Aloo Chat:

Pic by : Aneesh Navanale

I am giving here for the quantity of one kg potato. Which will yield approximately 12 plates of ready chat.

Ingredients:

Potato – 1 kg

Tomato – 3 (big)

Onion – 2 (big)

Lemon – ½ to 1

Green Coriander – As needed

Black salt – As needed

Cumin powder – As needed

Chat masala – As needed

Dry mango powder – As needed

Sweet chutney – As needed

Green chutney – As needed

Nacho chips – As needed

Corn mixture – As needed

Thin Sev – As needed

Method:

–Wash potato,cook whole potatoes by immersing in water by adding very little salt ( potato should absorb very little salt) for one whistle in a pressure cooker, drain and keep it for cooling.

-When it is cool, peel outer skin,dice potatoes in to small chunks. Chop onion and tomatoes in to small pieces.

-Chop coriander as well.

-Take one big bowl. Mix in chopped potatoes, onions, tomatoes.

-Pour sweet chutney, green chutney, black salt, cumin powder, chat masala, dry mango powder and lemon juice and adjust the seasoning according to your taste.

-Take a serving plate, spread nacho chips at first.

-As a second layer, spread potato mixture over chips layer.

-Sprinkle corn mixture, sev , chopped coriander and serve.

Potato and cheese / Aloo Sandwich:

If this above ready mixture is available, you can make and serve awesome tasty sandwiches as well.

Just take a couple of breads. Spread aloo mixture over one bread. Grate some cheese and close with another slice of bread. Apply some butter and grill or roast it on Dosa tawa and enjoy.

Aralu laddu / Puffed Paddy snow ball:

August 11, 2018

Aralu, Hodalu or Puffed paddy is made by roasting paddy itself. Usually we see puffed rice in the market. Puffed paddy is very rare to find nowadays. It has a very important role in any divine occasions like marriage, Ganapathi havan, Nag Panchami or chauthi festivals in our region.

Normally we don’t eat rice preparations during vrath (fasting) and Aralu fits the bill. Aralu or puffed paddy is prepared by roasting the paddy in an iron tawa. Usually in villages, they do it in an open air. Normally, in open air, wood fire setting will be laid, iron tawa is heated uniformly by putting little sand into it. When sand becomes hot, fist full of dried paddy would be dropped and tossed regularly until paddy puffs and bursts into white popped rice. It is not cooked or done by using water and it is done by roasting. That is the reason it is considered as Pure /auspicious thing and used in prasadam or any divine purposes.

We can make this and use as a regular energy ball as well. It has all the goodness that our body needs. It fits the bill as #eatlocal #healthy #natural #ironrich #fibrerich #refinedfree #holistic #glutenfree #healthysnack #kidfriendly as well.

We normally get puffed paddy in two forms. Either whole or powdered.

Here in this laddu, I have used powdered form. If you have whole paddy, nothing to worry. Make powder by using mixer jar and use it.

I have used chikki jaggery which is also known as Antu bella. One can use normal jaggery as well.

Ingredients:

Powdered puffed paddy – 1 ½ cup

Jaggery – ½ cup (I have used chikki jaggery)

Black Sesame – 2 tea spoons

Broken peanuts – 3 to 4 table spoons

Ghee – 2 table spoons

Water – 2 table spoons

Cardamom powder – ½ to 1 tea spoon

Method:

-Clean puffed paddy powder, by removing any leftover paddy husks and keep it ready.

-Dry roast peanuts, remove outer skin and make it into halves or use roasted and halved peanuts itself.

-Dry roast sesame seeds as well.

-Dilute jaggery in water by boiling. When jaggery melts, sieve and collect. In this way, we can discard the impurities from the jaggery.

-Take one thick bottomed kadai, add jaggery solution, 1 table spoon of ghee and boil until it reaches one thread consistency.

-If you are confused with this stage, take one small tumbler, filled with water. Drop the jaggery mixture and see. If jaggery becomes hard when it drops, and you can make a ball when you press and rotate it by placing in between your thumb and forefinger.

-Mix in puffed paddy powder, roasted sesame, peanut halves, cardamom powder, remaining one table spoon of ghee and mix everything.

-Switch off the gas.

– Apply little ghee on your palm and start making roundels. Sometimes, In-between If it cools down completely, it doesn’t bind, and you can keep the vessel on fire, re heat a little and proceed and finish off the mixture by making roundels.

Ghee Residue Apple-Cinnamon Tea cake:

August 1, 2018

Ghee residue is a moist, brown coloured, by-product formed after preparing ghee from white butter. It is a rich source of essential fatty acids, anti-oxidants and proteins.

As of now, you will know my love towards this sediment and I usually make it a point to prepare any tea cakes after making fresh homemade ghee. Usually I play with the ingredient and flavours in these cakes. Already I have Egg less Tea cake and Chocolate cake in my blog.

This time, I included cinnamon flavour in my cake by using chopped fresh apple. I have used tasteless mini apples which I took in the market for its attractive size and colour, turned out to be a tasteless apple, after cutting 😉

Now we will see how to make this,

Ingredients:

Apples – 1 cup (chopped)

Ghee residue – 2 to 3 table spoons

Sugar – ½ cup

Organic jaggery powder – ½ cup

All purpose flour – 1 cup

Whole wheat flour – 1 cup

Cinnamon – 1/2 tea spoon

Eggs – 2 (beaten)

Water – 1 cup

Cooking soda – 1 tsp or little less.

Method:

– Wash all the apples and chop it into tiny pieces. No need to remove the peel.

-Grease the baking tray (you can use bread tin as well). Line this with butter paper, keep it ready.

–In another bowl, dry mix All purpose flour, whole wheat flour, cinnamon powder and keep aside.

-Take vessel in which you prepare ghee. There will be 2-3 table spoon ghee residues.

-To this add water, chopped apples, sugar, jaggery and heat it until sugar dissolves. Switch off and cool.

-Add cooking soda and keep aside at least for 20 min.

– After it cools, add beaten eggs and mix nicely.

-Now fold in flour mixture, mix gently and pour this batter to a greased and lined baking vessel.

-Bake this in a pre- heated oven for 35 -40 min or until done at 180 C.

-If you want to check its doneness, use tooth pick or knife. Insert this, if it comes out clean, remove the tin, keep it outside.

-After some time, remove butter paper and cool further.

-When it reaches room temperature, you can slice it or cut according to your wish and enjoy with cup of coffee or tea.

Note:

-You can use only All-purpose flour or mixture of any flour.

-You can use only sugar, Jaggery or mixture of both.

-If you like it sweeter, please increase the quantity of sweet by adding ¼ cup more of sugar or jaggery.

Red cabbage Sandwich:

June 17, 2018

Red cabbage or purple cabbage? This vegetable has an identity crisis. Red or purple, it is one and the same and this vegetable has numerous health benefits as well. It is a cruciferous vegetable and can be consumed both raw and cooked.

It is a power house of Vitamins, Minerals such as Iron and calcium and dietary fibre . I normally avoid buying cabbages, due to its high pesticide content. Now a day, we do get organic cabbages here in Bangalore. Hence, there is an opportunity to have this beautiful veggie in a raw form as well. When we were shopping, my daughter remembered my Red cabbage sandwich, which I used to prepare for her when she was small and asked me to prepare the same. So, picked up and made this sandwich and tried one rice recipe as well. In coming days, you can expect my new recipe of Red cabbage and sweet corn one pot meal.

Now I will share my sandwich recipe from the scratch-

Ingredients:

Shredded red cabbage – 2 cups

Onion – 1 big

Garlic mayonnaise – 2 table spoons

Honey mayonnaise – 2 table spoons

American mustard – 1 tea spoon

Hung curd – 1 to 2 table spoons (to adjust the consistency)

Oregano – 1 tea spoon

Tomato ketch up – 1 to 2 tea spoons

Red chilli flakes – ½ tea spoon

Grated cheese – 2 table spoons

Bread of your choice – 1 loaf

Butter – to apply while roasting.

Method:

-Take one bowl, put shredded cabbage, chopped onion, garlic mayo, honey mayo, American mustard and hung curd. Mix nicely.

-Now mix in Oregano, chilli flakes, tomato ketchup and grated cheese.

– Mix and make a spreadable mixture. Now your sandwich stuffing is ready.

-Take one slice of bread, spread this mixture and close another bread slice over this.

-Apply butter on both the slices at outer side and keep it in a pre-heated sandwich maker.

-When outer surface becomes light brown, remove and proceed to make remaining sandwiches.

-If you want an extra zing, you can serve this with tomato ketch up or as it is.

Chocolate chip Cookies:

May 30, 2018

Who doesn’t like Choco chip cookie? Let alone like, it is very difficult to resist. If it is guilt free, it is an added boon to relish these beauties. I usually don’t encourage my kids to have non-healthy stuff. It is the main reason I developed this recipe with lot of care.

It is a crunchy from the outside and soft from the inside kind of cookie. It has a whole wheat as well as protein rich Roasted gram powder, which is very nutritious and known as Sattu in India. Sattu is a powder form of roasted gram or Bengal gram or hurigadale in kannada. Added to this, I have added clarified butter/ ghee and ghee residue as well. To give more chocolatey appearance, added Choco chunks as well as chopped cooking chocolate.

How I proceeded is –

Ingredients:

Whole wheat flour – 1 cup

Roasted gram flour/ Sattu – ½ cup

Baking soda – 1 tea spoon

Sea salt – ½ tea spoon

Choco chip – ½ cup

Chopped chocolates – ½ cup

Ghee – ½ cup

Ghee residue – 2 table spoon (optional)

White sugar – ½ cup

Brown sugar – ½ cup

Eggs – 2

Vanilla extract – 1 tea spoon

Instant coffee powder – 1tea spoon

Method:

-Pre heat Oven at 180 °C, Line the baking tray with the butter paper.

-Take one bowl, dry whisk all the dry ingredients starting from Whole wheat flour, Sattu flour, Baking soda, sea salt, and Choco chips and chunks.

-In a Food processor or in another bowl, beat sugar, ghee and ghee residue first.

– Add in egg, vanilla, coffee and beat until it is frothy.

-Now pour this liquid over dry ingredient and mix by using spatula or clean hand.

– Scoop out the dough and place over the lined cookie sheet.

-Bake this in a pre-heated oven for 15 minutes or until done.

-When it is done, take out, cool a little and then store this in an air tight container.

-This yielded 18 big size cookies for me.

NOTE:

-Alternatively you can use only All purpose flour or whole wheat flour as well.

-Ghee residue is a moist, brown coloured by-product formed after preparing ghee from white butter.

Paddu:

May 23, 2018

Paddu or Guliyappa is a very popular South Indian breakfast item. Which is nothing but Dosa batter or idli batter which is seasoned with some onion and poured and cooked in an appe pan, which normally has 7 or 9 small round molds. Traditionally, people use left over batter to make this delicacy to finish off the batter. But, personally I prefer to make fresh batter to make only this, because my family just loves this, and we enjoy our dose of guliyappa in any given point of time.

These super tasty roundels have many names in south Indian kitchens. In coastal region we call this as Guliyappa, In Bangalore, it is known as Paddu. In Tamilian house hold it is Kuzhi paniyaram, Telugu it is Gunta ponganalu, Malayalm it is Paniyaram. All the above which means that, a dish which is cooked in an appe pan.

My procedure goes like this-

Ingredients:

Dosa rice – 2cups

Urad dal – ½ cup

Poha – one fist full

Salt

Spring onion – as needed (onion and greens)

Coriander leaves – as needed

Ghee/ oil – for cooking

Method:

-Wash and soak rice, urad dal and poha. Soak for 2 to 3 hours.

-Grind this into smooth batter by adding salt.

-Consistency should be a little thicker than Dosa batter.

-Ferment this over night or according to your climatic conditions.

-Next day, add chopped coriander and spring onion and mix in.

-Heat appe or Paddu pan. When it is hot, pour ¼ tsp of ghee or oil.

-Pour the batter in each mold and close the lid and cook for a couple of minutes.

-Flip the side and cook upper side as well.

-Serve with chutney. We normally prefer Zucchini chutney as a side dish for Paddu.

-Repeat the process and enjoy your breakfast or brunch or dinner.

Note: If you want to make it vegan, use any vegetable oil and skip ghee.