Name: Shengdana Urad Paddu with Kela-Arbi Gotsu
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup Urad Dal (split black gram), soaked for 4 hours; 1/4 cup Raw Peanuts (Shengdana), soaked with the dal; 2 tbsp Brown Rice or Idli Rice, soaked with the dal; 1 medium Raw Banana (Kachha Kela), boiled and peeled; 2-3 medium Colocasia (Arbi), boiled, peeled, and cubed; 1 tbsp Groundnut Oil; 1 tsp Mustard Seeds; 2 sprigs Fresh Curry Leaves; 1 tbsp Flax Seeds (Alsi), toasted and coarsely ground; 1 tsp White Sesame Seeds (Til), toasted; 1 small piece Kalpasi (Stone Flower); 1 tbsp Sambar Powder (homemade style: coriander, fenugreek, red chilli, peppercorns); 1/2 tsp Tamarind paste; 1/2 tsp Turmeric powder; Salt to taste; Fresh coriander for garnish

The Preparation

Step 1

To make the Paddu batter: Grind the soaked urad dal, peanuts, and rice into a smooth, thick paste using minimal water. Transfer to a bowl, salt lightly, and let it ferment in a warm place for 6-8 hours until doubled and airy.

Step 2

Prepare the Gotsu (Bhaji): Mash the boiled raw banana coarsely. Heat 1/2 tbsp groundnut oil in a pan. Add kalpasi (stone flower) for aroma, followed by 1/2 tsp mustard seeds and a few curry leaves.

Step 3

Add the cubed arbi and mashed raw banana to the pan. Stir in the turmeric, sambar powder, and salt. Add the tamarind paste diluted in 1/2 cup of water. Simmer on low heat for 8-10 minutes until the flavors meld into a thick, street-food style mash. Set aside.

Step 4

To cook the Paddu: Grease a Paniyaram (appe) pan with drops of groundnut oil. Gently fold the toasted sesame seeds into the fermented batter.

Step 5

Pour spoonfuls of the batter into the cavities. Cover and cook on medium-low heat for 3-4 minutes until the bottoms are golden brown and crisp.

Step 6

Flip the paddus using a skewer and cook for another 2 minutes until fully done. These dumplings are protein-dense thanks to the peanut-urad base.

Step 7

To serve: Place a generous portion of the Kela-Arbi Gotsu in a bowl. Top with 4-5 hot paddus. Sprinkle the toasted flax seed powder over the top for an extra protein and omega-3 boost. Garnish with fresh curry leaves and coriander.