WoYP Day #24 - Sabudana Paddu with Tomato Onion chutney

Paddu (Gunthpanganalu/Paniyaram) are dollops of batter cooked in a paddu pan (Aebleskiver pan). Paddu is primarily savory and is seasoned with onions, grated carrots, chana dal. Paired with a spicy chutney, these Sabudana paddu make for a good breakfast or light evening snack.These are crisp on the outside and soft on the inside. 

I made a spicy Tomato Onion chutney, this goes well with dosas, chapatis, puris or paddu. Sabudana paddu is made with 3 main ingredients - Sabudana, Rava & Yoghurt. The recipe can be easily doubled. 

Sabudana Paddu
Adapted from here

You will need:

1/2 cup Sabudana (Sago pearls)
1/2 cup Rava (Semolina)
1/2 cup plain Yoghurt
Water as needed
Salt to taste
1-2 tsp Fruit Salt
1 tsp Green chili paste
2 tbsp Chopped cilantro
1 onion finely chopped
2 tbsp Oil
1/2 tsp Mustard seeds
1 tsp Chana dal

Wash and drain Sabudana. Pour enough water to cover the Sabudana on top by 1/2”. Soak overnight or for at least 4 hours. The Sabudana should have absorbed all the water and would have fluffed up.

In a pan, heat the oil. Add the mustard seeds and when it begins to splutter add the chana dal. Sauté until the chana dal is browned lightly. Now add the chopped onions and sauté until soft. Add the semolina and roast until fragrant, about 2 minutes. Turn off heat and allow to cool completely.

Once cooled, add the soaked sabudana, chopped cilantro, salt to taste and the green chili paste. Now add the measured quantity of yoghurt and combine. It will be a thick batter. Add 2 tablespoons of water at a time to make a slightly thinner batter. Set aside for 15 minutes.

Check for consistency again and add more water if needed. Now add the fruit salt and give a quick stir to lighten the batter.

Heat a Paddu pan, pour oil in all the cavities. Drop a spoonful of batter in each cavity. Drizzle with more oil, cover and cook on medium heat for 2 minutes. Flip the paddu with a spoon and cook on the other side for another minute. 

Take care not to burn and adjust heat according to the pan you use and your burner. Remove with a spoon and serve hot with a robust Tomato Onion chutney.

Tomato Onion Chutney: 

 

You will need:

2 cups chopped Tomato
2 cups chopped Onions
1 tbsp Oil
2 tsps Urad dal
6 dry Red chilies (Byadige & Guntur)
Salt to taste
2 tsp Tamarind pulp
1 tbsp Jaggery, powdered

For seasoning:

Saute 1/2 tsp Mustard seeds, few curry leaves, 1/4 tsp asafoetida in little Oil.

Heat oil in a pan. Add urad dal and dry chilies. Saute until urad dal is fragrant and light brown. Add the chopped onions and saute until soft and translucent. Add the chopped tomatoes and cook until soft. Stir in the tamarind pulp and jaggery. Season with salt to taste and cool completely. Blend this to a smooth paste once cooled.

Transfer to a bowl and add seasoning on top. Serve with hot Paddu. Leftover chutney can be stored in air tight container for up to a month. Always use a clean dry spoon to prevent spoilage.