{"id":23881,"date":"2017-04-21T19:56:55","date_gmt":"2017-04-21T23:56:55","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=23881"},"modified":"2017-04-30T22:28:49","modified_gmt":"2017-05-01T02:28:49","slug":"paddus-or-mini-idlis-made-in-paniyaram-pan","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/paddus-or-mini-idlis-made-in-paniyaram-pan\/","title":{"rendered":"Paddus or Mini Idlis made in Paniyaram Pan"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-23882\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2017\/04\/Mini-Idlis.jpg\" alt=\"Mini Idlis\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/04\/Mini-Idlis.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/04\/Mini-Idlis-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Idlis made in a paniyaram pan, known as Paddus&#8230;<\/p>\n<p>I didn&#8217;t know the correct name of this dish, so I kept calling them mini Idlis. Basically, these are made with Idli batter after adding a few ingredients to the batter. Unlike the authentic idlis made by steaming, these paddus are made in a paniyaram pan or the pan used for making Kerala unniyappam. I&#8217;m literally obsessed with the paniyaram pan, so many sweet and savory dishes can be made in that pan. I&#8217;m even thinking of making cake pops in that: stay tuned for the recipe.<\/p>\n<p>The other day, I had made <a href=\"http:\/\/www.thasneen.com\/cooking\/mutta-surka-fried-rice-and-egg-snack\/\" target=\"_blank\">mutta surka<\/a> in the paniyaram pan for the first time. While talking to my mom I told her about my successful mutta surka attempt. She then asked me to make idlis in the pan and a few other sweet dishes as well. I am always up for trying dishes that I&#8217;ve not made before. I was very excited to try paddus.<\/p>\n<p>Soaked the rice and urad dal, ground till smooth and let the batter ferment for 24 hours. During winter, Spring and Fall, I keep the batter inside the oven preheated to the lowest temperature for 3 to 4 minutes. Batter has to ferment well to make soft idlis and beautiful dosas.<\/p>\n<p>Added a few ingredients to the batter, poured the batter into each cavity of the pan and cooked them. Perfectly soft mini round idlis or paddus were ready in no time. I served with my favorite tomato chutney and I ate a lot of them. So, make sure to make a lot and serve with chutney or sambar, truly a South Indian comfort food&#8230;<\/p>\n<p><a href=\"http:\/\/www.thasneen.com\/cooking\/easy-tomato-chutney-south-indian-tomato-chutney\/\" target=\"_blank\">Recipe for making Tomato Chutney: Click here.<\/a><\/p>\n<p><a href=\"http:\/\/www.thasneen.com\/cooking\/?s=sambar\" target=\"_blank\">Recipe for making Sambar<\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-23883\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2017\/04\/Paddus-or-mini-Idlis.jpg\" alt=\"Paddus or mini Idlis\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/04\/Paddus-or-mini-Idlis.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/04\/Paddus-or-mini-Idlis-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2017\/04\/Paddus-or-mini-Idlis-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>How to cook Paddus: cooking video<\/strong><\/p>\n<p><iframe loading=\"lazy\" title=\"Paddus or Mini Idlis- idlis in Paniyaram Pan- South Indian Breakfast Dish\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/j2uVJwWfENc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2017\/04\/Mini-Idlis.jpg\" \/>\n<div class=\"item ERName\">Paddus or Mini Idlis made in Paniyaram Pan<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Breakfast<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT24H\">24 hours<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT24H20M\">24 hours 20 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">25<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]Making Idli Batter:[\/b]<\/li>\n<li class=\"ingredient\">White rice, sona masori or ponni rice or Idli rice- 2 cups<\/li>\n<li class=\"ingredient\">Urad dal- 1 cup<\/li>\n<li class=\"ingredient\">Fenugreek seeds- 1 tbsp<\/li>\n<li class=\"ingredient\">Salt- to taste (add to the batter just before you make idlis)<\/li>\n<li class=\"ERSeparator\">[b]For making Paddus[\/b]<\/li>\n<li class=\"ingredient\">Idli batter- 3 cups<\/li>\n<li class=\"ingredient\">Onion, chopped- 1\/4 cup<\/li>\n<li class=\"ingredient\">Ginger, chopped- 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Green Chili, chopped- 1<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Salt- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/8 tsp<\/li>\n<li class=\"ERSeparator\">[b]For Tempering[\/b]<\/li>\n<li class=\"ingredient\">Oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Dry Red chilies- 2<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<div class=\"ERSeparator\">[b]Making Idli Batter:[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Soak rice, urad dal and fenugreek in water overnight or for 5 hours.<\/li>\n<li class=\"instruction\">Drain the water and grind them in a blender after adding some water to make a thick smooth batter.<\/li>\n<li class=\"instruction\">Don\u2019t add too much water while grinding, the batter should be thick.<\/li>\n<li class=\"instruction\">Pour the batter into a large bowl as the batter will rise and let ferment for about 15 hours.<\/li>\n<li class=\"instruction\">The batter should be kept in a warm place for better fermentation: In cold countries, keep the batter inside an oven preheated to 3 to 4 minutes at the lowest temperature and let ferment for 15 hours.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making Paddus:[\/b]<\/div>\n<ol>\n<li class=\"instruction\">After the batter has fermented, take 3 cups of batter in another bowl.<\/li>\n<li class=\"instruction\">Add all the ingredients mentioned &#8216; for making paddus&#8217; and combine well.<\/li>\n<li class=\"instruction\">Place the paniyaram pan over medium heat. Grease the pan with non-stick cooking spray.<\/li>\n<li class=\"instruction\">Pour 1 tbsp of batter into each cavity.<\/li>\n<li class=\"instruction\">Cover with a lid and cook for 3 minutes. Don&#8217;t allow them to cook till the center has cooked well. The center should be slightly watery, flip it over and cook for 5 more minutes till cooked well.<\/li>\n<li class=\"instruction\">If the center has cooked well before flipping over, they won&#8217;t turn into balls, instead the top will be flat.<\/li>\n<li class=\"instruction\">Transfer to a plate. Keep aside.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Tempering:[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Place a small pan over medium heat. Add oil and let it turn hot.<\/li>\n<li class=\"instruction\">Add mustard seeds, let it splutter.<\/li>\n<li class=\"instruction\">Add red dry chilies (half them with your fingers) and curry leaves. Stir fry for a few seconds.<\/li>\n<li class=\"instruction\">Pour the tempering over the paddus and enjoy with chutney or sambar. YUM.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.4.3177<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Idlis made in a paniyaram pan, known as Paddus&#8230; I didn&#8217;t know the correct name of this dish, so I kept calling them mini Idlis. Basically, these are made with Idli batter after adding a few ingredients to the batter. Unlike the authentic idlis made by steaming, these paddus are made in a paniyaram pan &hellip; <\/p>\n","protected":false},"author":1,"featured_media":23883,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87,27,22,351,81,30],"tags":[830,992,309,713],"class_list":["post-23881","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-indian-cuisine","category-kerala-cuisine","category-lentils","category-rice-dishes","category-video","tag-idli","tag-rice","tag-south-indian-cuisine","tag-video-2","course-breakfast","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/23881","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=23881"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/23881\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/23883"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=23881"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=23881"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=23881"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}