Instant Rawa Paddus

Recipe by
Total Time:
15-30 minutes
Serves:8
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Phaldhari tikki with Pears chutney, Best Vegan Apple and Hazelnuts Muffins, Easy Tawa fried paneer

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4

Ingredients

  • 1.5 cups - coarse semolina
  • 1 cup - fresh curds
  • 1/2 cup - water
  • 1 cup - Spinach leaves, finely chopped
  • 2 - Green chillies finely chopped
  • 1 " piece - Ginger grated
  • 1 - Onion finely chopped
  • 1 tbsp - Coconut fresh, grated (optional)
  • 1/4 tsp - baking soda
  • 3/4 tsp - salt
  • 1.5 tbsp - oil
  • 1 tsp - Ghee (optional)
  • 1/2 tsp - Mustard Seeds
  • 2 to 3 pinches - Asafoetida
  • Medium sized non-stick paddu pan

How to Make Instant Rawa Paddus

  • Wash and drain spinach, keep aside. Sprinkle some salt over chopped onion, keep aside.
  • Mix semolina, water, curds in a bowl.
  • Heat 1/2 tsp. oil in a small pan or crucible.
  • Add mustard seeds, asafoetida, allow to splutter.
  • Add to batter, need not mix.
  • Press out all excess water from marinated onions.
  • Add to batter, with spinach.
  • Add chillies, ginger, salt, need not mix.
  • Dissolve soda in remaining oil, by rubbing it in.
  • Pour into batter.
  • Mix well with hand, do not make batter thin.
  • Lightly grease paddu pan, place on full flame to heat.
  • When well warmed, put blobs of batter in each paddu mould.
  • Pour till batter reaches rim.
  • Cover with domed lid and allow to cook on low flame.
  • When golden at underside, carefully flip, to cook top part.
  • Use a small fruit fork or wooden paddu flipper or toothpick.
  • When golden all over, remove and drizzle a few drops ghee.
  • Serve hot with green all-purpose chutney, or coconut chutney.