Sabakki Paddu

Ingredients

• Sago – 1 cup
• Semolina – ½ cup
• Thick curd – 1 cup
• Onion – 1 small, finely chopped
• Green chillies – 2, finely chopped
• Ginger – 1 tsp, grated
• Curry leaves – 1 sprig, chopped
• Coriander leaves – 2 tbsp
• Cumin – ½ tsp
• Salt – as needed
• Oil – for the pan

Method

1. Rinse the sago and soak it with the curd and enough water to cover for 4–5 hours, until the pearls are soft.
2. Add semolina, onion, chilli, ginger, curry leaves, coriander, cumin and salt.
3. Mix to a thick spoonable batter and rest 15–20 minutes. Add a few tablespoons of water only if it becomes too stiff.
4. Heat a paddu/appe pan and add a few drops of oil to each cavity.
5. Fill each cavity about three-quarters full, cover and cook on medium-low heat until the underside is golden and the tops look set.
6. Turn each paddu and cook uncovered until the second side is golden and the centre is cooked.
7. Serve immediately with coconut or peanut chutney.