Ingredients

• For Filling:
• 1/2 cup - grated carrot
• 2 to 3 - green chillies, finely chopped
• 1/4 cup - grated coconut
• 1 tbsp - chopped coriander leaves
• Salt as per taste
• For Paddus:
• 1.5 cups - coarse semolina
• 1 cup - fresh curd
• 1/2 cup - water
• 2 - green chillies, finely chopped
• 1 inch piece - ginger, grated
• 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 (also called appe pan)

How to Make Stuffed Paddus

• Method for filling:
• Mix all the ingredients and keep aside.
• Mix semolina, water, curds in a bowl.
• Heat 1/2 tsp oil in a small pan or crucible.
• Add mustard seeds, asafoetida and allow to splutter.
• Add to batter, need not mix.
• 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 1/2 of mould length.
• Put some filling over the batter.
• Pour batter again 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 of ghee.
• Serve hot with green all-purpose chutney, or coconut chutney.