This Recipe happened by fluke and I felt it was a very good option for kid’s tiffin boxes and basically my daughters loved it and they were asking me to include this as a regular item. So, I was thinking of sharing it with you all, lovely readers.
Last week when I made some biryani for kids and hubby’s tiffin box, no one was interested to carry a raita with them and I was left with one big bowl of onion and tomato raita. I wanted to utilise that sweetish raita in some way and thought of preparing rawa Paddu.
I took an inspiration from rawa idly mix and proceeded like that. Instead of adding only Rawa, I included millet idly rawa too and believe me, it was so tasty and the kids were saying “it was oozing with flavour and no side dish or chutney was needed” for this.
Now we will see, how I proceeded –
Normal Rawa – 1 cup
Millet rawa- 1 cup
Ghee – 1 table spoon
Mustard – 1 tsp
Urad dal- 1 tsp
Cumin- ½ tsp
Hing- ¼ tsp
Curry leaves – 1 or 2 springs(chopped)
Eno fruit salt – 1 Tsp
Curd – 2 cups
Chopped onion -1
Chopped tomato – 1
Chopped coriander – little
-Make seasoning by taking ghee in one pan, when it is hot, add mustard. After mustard splutters, add urad dal, cumin, hing, chopped curry leaves and fry for a minute.
-Add plain rawa and millet rawa fry until it becomes grainy in texture.
-Remove from the flame and cool the mixture into room temperature.
– Before preparing batter, take the curds, chopped onions, tomato, coriander leaves, salt and sugar mix nicely by adding Eno fruit salt.
– Now add seasoned, cooled rawa mix and give a stir. Mixture should be little watery kind at this point. Keep aside for 5 to 10 minutes so that batter will become thick now due to soaking of all the moisture by rawa.
-If batter is too thick you can add little more curds and adjust the consistency. It should be like idly batter and consistency should be little thick.
-Keep Appam or Paddu tawa, when it is hot keep it in a simmer, pour ½ tsp of ghee to every hole and pour the required amount of ready batter.
-Close the lid, cook for a while. Then flip and cook other side as well and then serve either as it is or with any chutney.
-Here I have used little millet idly rawa, you can use any millet rawa as well.
-If you don’t have access to millet rawa, you can use only rawa too.
– Here I have used Uppittu rawa/plain semolina/Bombay rawa.
-I did seasoning part on previous night and kept it aside for cooling. So that, morning it will be easy to mix and proceed to make Paddu.
-You can make this rawa mix and store it for a future use.