Daavanagere Benne Paddu

Ingredients:

2 cups White Rice

2/3 cup Blackgram seeds

10-15 Fenugreek seeds

2 tsp Bengalgram seeds

3/4 cup Beaten Rice / Poha / Avalakki

3/4 - 1 cup Curd / Yogurt

4-5 Green Chillies

1 large Onion

10-12 Curry leaves

8-10 Coriander leaves

Salt to taste

Butter

Recipe:

Soak rice, blackgram seeds, fenugreek seeds, bengalgram seeds together in water for about 6-7 hrs. Wash the soaked ingredients 2-3 times and keep it aside.

Grind soaked ingredients along with beaten rice into medium smooth thick batter by adding little amount of water. Keep it in warm place for fermentation for about 10-12 hrs.

Chop onion, green chillies, curry leaves and coriander leaves into very small pieces as shown in the picture below.

Add salt, curd and mix them well. Consistancy of the batter should be like that of milkshake. Add this chopped ingredients to the vessel containing batter and mix well.

Heat the Tava(Tava with depressions). Add little bit of butter on each depression.

Pour the batter into each depression as shown in the picture below. Cook it for about 3-4 mins by covering a lid in medium flame. Add little bit butter on each paddu.

Cook other side of the paddu as well by covering the lid.

Serve hot along with Shenga Putani Chutney or Hurigadale Thenginakayi Chutney. The above mentioned ingredients will serve 8-10 plates of davanagere benne paddus.

Shenga Putani Chutney

Ingredients:

1/4 cup grated Coconut

3 tsp Dalia Split/Hurigadale/Putani/Chutney Kadle

4 tsp Peanuts / Shenga / Nelagadale

Pinch of Tamarind

Salt to taste

1-2 Green Chillies

1/4 tsp Mustard seeds

10-12 Cumin seeds / Jeera

2 Curry leaves

1 tsp Oil

Recipe:

Keep peanuts in microwave for about 1-2 mins or fry it in a pan for about 4-5 mins.

Put grated coconut, green chilly, fried peanuts, dalia split and pinch of tamarind in a mixer. Add enough water and grind it. (If it is frozen coconut, add hot water while grinding.) Pour the ground mixture to a vessel, add enough salt and water(If required).

Add oil, cumin seeds and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney vessel. It goes well with paddu / Dosas.