These Paddus are light and tasty whether eaten hot or cold. They are suitable for lunch box or picnics.
Over ripe bananas and soured yogurt (dahi) work well in this recipe. Adjust the sugar according to the sweetness of bananas and taste preference.
Blend together the banana slices, yogurt and sugar. (I use Panasonic super mixer-grinder.
Add salt to the flour. Add the blended mixture and mix till smooth. Add enough water and mix to make a batter of medium pouring consistency. (Like Idli batter). Keep aside for 15-20 minutes.
Just before cooking the paddus, add soda to the batter and mix. Heat a paddu kadai till moderately hot. Add about ½ teaspoon of oil in each cup of the kadai. Keep the heat moderately low. Pour the batter in the kadai to come up to ¾ level of the cups. Let the paddus cook till bubbles appear on top, the batter looks slightly set and the underside of paddus are golden brown.
Drizzle few drops of oil on each paddu and flip it over to cook the top side.
Transfer the cooked Paddus to a plate. Repeat with remaining batter.
Serve hot or cold (not chilled).
Note: Avoid cooking on high heat, which causes the paddus to brown quickly on outside before the batter is cooked through.