Rice Paddu

I have written the steps to prepare Paddus from the scratch, but you can also prepare them with leftover Dosa batter. Most of the people use much oil to cook this, but personally I prefer paddus to be cholesterol free so not used oil.
In hotels/Restaurants, you can not find this dish. In Bangalore, Malleshwaram area, they prepare Paddu in a condiment shop. If you go there anytime, do taste it.
Paddu goes very with hot Mint/Coriander chutney and Coconut chutney.

Ingredients
White rice - 2 cup
Urad dal - 1/2 cup
Onion - 2
Green chilly - 4 to 5
Salt
Coriande leaves - 10 stems
Oil / Ghee/ Butter to spread on Paddu (Optional). I have not used anything here.

Method
1. Wash rice and Urad dal together and soak it in 2 cups of water for about 3 to 4 hours.

2. Grind it to fine paste using no extra water. Keep aside for about 6 to 7 hours for fermentation.

3. Then add finely chopped Onion, finely chopped Green chilly, finely chopped Coriander leaves, salt and mix well.

4. Heat Appam tawa ( Tawa that comes with pits in it), pour half scoop of batter into it as shown in picture 1. At this point, you can put 1/2 to 1 spoon of oil/Ghee/Butter into it and cover with the lid.

5. After few seconds, make all Paddus upside down as shown in picture 2 (Along with tawa, you get a wooden stick for this purpose).

6. After few seconds, take all Paddus from the tawa.

Serve this with Coconut chutney.