soak urad dal and rice, methi in a separate bowl and soak for 5 hours.

first drain the water from rice and blend to smooth batter.

transfer to a large vessel.

now blend urad dal to smooth fluffy batter.

now add a cup of paper avalakki to the blender.

transfer the batter into the same bowl and mix well.

cover and ferment in a warm place for 12 hours.

the next day you can see the batter has raised well indicating its well fermented.

mix the batter slightly.

take required batter in a different bowl.

finely chop onion, ginger, coriander leaves and curry leaves.

add fried onions and ginger, chopped coriander leaves, curry leaves and mix well.

also add in salt and mix the batter well.

now slowly pour the batter into each of the moulds with the help of large spoon.

reduce the heat to medium and cook for 3 min with a closed lid.

once the batter gets cooked from bottom, slowly with the help of spoon flip it over and cook other side.

your paddu recipe is ready