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.