This is a variation on those round ones. I stumbled upon Carrot-Ginger Appe at As Dear as Salt, when looking for options for breakfast and liked it very much. I made some changes to the original recipe and made these.
The best part about them is that they are instant, no fermentation required. And they pack in carrots so they are healthy too. I would like to try a different combination of veggies next time.
Instant Carrot Paddu
(Adapted from this recipe at Richa’s As Dear as Salt)
Ingredients
- 1.5 cups grated carrot
- 1/2 tsp grated ginger
- 1-2 Green Chillies, finely chopped
- 1 medium sized onion, finely chopped
- 2-3 tblsp chopped fresh coriander leaves
- 4-5 tblsp All Purpose Flour (Maida)
- 2-3 tblsp Rice flour
- 1-2 tblsp Semolina (Rava/Sooji)
- Salt
- Oil
Method:
Mix all the above ingredients except for the oil to make a thick batter. Use a little water if required.
Heat the Appam Pan and lightly oil each depression.
Pour spoonfuls of batter into each depression, reduce the flame and cover and cook for about 2-3 min.
Remove the cover, drizzle some oil on each of them & cook on high flame for another minute.
Flip over the paddus & continue to cook on medium flame for another 2-3 minutes.
Remove on Kitchen towels. Serve hot with any chutney of your choice. I served these with the Dhaniya-Pudina Chutney.
My Notes: Adjust the quantity of the flour (Maida, rice & Semolina) depending upon the consistency of the batter. The final batter should resemble a thick Dosa Batter. Actually it could be a little thicker than that too. I will try to reduce the Maida, the next time I make it.
