By Rajlakshmi
April 29, 2026
For your chai and coffee breaks, you’re always looking for an easy snack. Try making menthe paddu, a rice dumpling made with less oil and fenugreek.
2 cups rice, washed and soaked 2 tbsp fenugreek seeds Water as needed 2 tsp grated ginger 1.5 green chillies 1tbsp curry leaves chopped 1 ½ cups of coconut ¼ cup roasted gram 1inch piece ginger 3 green chillies 1 tsp salt
Take the fenugreek seeds, wash them well. Take the seeds and soak them in fresh water for a few mins.
Put the seeds in the mixer grinder and make a coarse paste. Add ¼ cup of water and grind again into a fine paste.
Transfer the soaked rice into the same mixture, add water bit by bit and grind. Mix it well using your hand.
Let it ferment for 8-10 hours. Stir it thoroughly. Add water to adjust the mix to a thick pouring consistency. Add water bit by bit.
Add curry leaves, chopped ginger, finely chopped green chillies and coriander, and mix everything well.
Take a paddu vessel, with 7-8 depressions or indentations; put it on the stove and let it warm up. Pour batter into each depression.
Pour a little oil over each. Cover and cook over a medium flame for a couple of minutes or till light golden brown.
Flip over the paddus and cook on the other side. Serve hot with coconut chutney.