Mixed Veg Paddu

One very critical as aspect of cooking in the ability to innovate. There are times we realize we  have run out of an ingredient mid way through the cooking. Or there are times when we have to accommodate someone with a dietary restriction. Our grandmothers and mothers were exposed to such situations much better than we were. Therefore they are better cooks. My grandmother might not have known Al Dente pasta, but she sure knew how to dish our finger licking food even at the end of the month when most of her pantry would be empty.

It is one such constraint that lead this dish. Paddu is typically loaded with crunchy onions along with a bunch of other ingredients to make it crispy on the outside and soft and pillowy on the insides. However one of my family members visiting from India had a dietary restriction that particular morning I was all set to make regular Paddus. As I chopped the onions, I casually asked if they were ok with onions in their food. Reluctantly they answered they would like something without any onions.  I had by then no other option to fall back upon and I chanced upon a hunk of cabbage sitting in the refrigerator. Quickly in went the Cabbage and out went the onions. The results were surprisingly good. Now cabbage stands in for onions in several of my dishes and we love it.

We will need,

Left over Idli/Dosa batter
Cabbage finely chopped
Carrots grated
Green Chillies minced
Coriander fresh chopped
Jeera
Curry leaves
Channa dal soaked in water for 1 hour
Salt to taste
Oil to grease the Paddu skillet

Method:
  • Sprinkle a generous pinch of salt on the chopped cabbage and set it aside for 30 minutes. Squeeze out as much moisture as possible. 
  • Stir in all the ingredients gently into the batter.
  • Preheat the Paddu skillet. Grease some oil into each of the molds. Pour a spoon fulls of batter and cook covered. Add a dab more oil if it looks too dry. Flip and cook on the other side till golden and crispy all over. 
  • Remove and serve with coconut chutney

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