Ingredients

• 1 packet - khamman (white)
• 1/2 cup - onions, finely chopped
• 1/2 cup - moong or bean sprouts
• 2 tbsp - coriander leaves, finely chopped
• 1 - green chilli, finely chopped
• 1/2 inch piece - ginger, grated finely
• 1 tbsp - hot oil
• 1/2 tsp - fruit salt
• 1 tbsp - curds
• Oil for shallow frying
• Salt to taste

How to Make Khamman Paddus

• Make batter as per instructions on packet.
• Add all other ingredients, except curds, fruit salt and oil.
• Just before making paddu, beat together fruit salt and curds.
• Add to batter and mix well.
• Heat paddu pan, drizzle a few drops of oil in each hollow of pan.
• Pour batter into each hollow, up to 2/3 full.
• Cover with a domed lid, and simmer.
• When paddus are puffed, golden and crisp on underside, flip.
• Use a skewer or fork, to flip neatly.
• Drizzle a few more drops oil, if required.
• Cover again and cook.
• Serve piping hot with coconut chutney.