Paddu Recipe | How to make Paddu

Paddu

Also called Appe, Guliappa, Gulittu, Yeriyappa, Gundponglu, Ponganalu in various languages of its origin; Karnataka, Andhra Pradesh, Tamil Nadu, Telangana etc. It is made mostly from the leftover Idli or Dosa batter by adding a number of ingredients like onions, curry leaves, chillies etc. Similarly, it can also be made sweet by adding jaggery.
Course Breakfast, Snacks
Cuisine Andhra Pradesh, Indian, Karnataka, South Indian, Tamil Nadu
Prep Time 10 hours
Cook Time 30 minutes
Total Time 10 hours 30 minutes
Servings 6 servings
Calories 126 kcal
Author Anju Bhagnari

Ingredients

  • 50 grams Idli Rice
  • 50 grams Ukda Rice (half-brown or sona masuri)
  • 50 grams Thick Poha
  • 50 grams Urad Dal
  • 1 teaspoon Methi Seeds
  • 2 medium-sized Onions (finely chopped)
  • 3 Green Chillies (de-seeded and finely chopped)
  • 1 inch Ginger Piece (grated)
  • 1 tablespoon Fresh Coriander Leaves (finely chopped)
  • 12 Fresh Curry Leaves
  • 1 pinch Hing
  • Salt to taste
  • Oil as needed
  • Water as needed

Instructions

  1. Wash and soak both the rice together for 5 to 7 hours.
  2. Take the poha in a colander and wash it with running water once or twice.

  3. Add it to the soaked rice.

  4. Wash and soak the dal along with the methi dana for 5 hours.

  5. Drain the water from the rice/poha as well as the dal.

  6. Collect this water to add while grinding the batter.

  7. Grind the dal and methi seeds to a fine paste consistency.

  8. Add little water for ease grinding, but not too much.

  9. Similarly, grind the soaked rice and poha to a slightly coarse consistency.

  10. If the quantity is more as compared to the mixer jar size, grind in batches.

  11. Add enough water while grinding to make a medium consistency batter.
  12. Mix urad dal and rice paste together and whisk well.

  13. At this stage, sufficient water is to be added to get a semi-flowing consistency batter, just like dosas.

  14. Ferment overnight by keeping covered in a warm place, without disturbing it.

  15. Next morning add salt as per taste.

  16. Now, to make paddus, add the chopped onions, green chillies, grated ginger, coriander leaves, hing and curry leaves.

    Ingredients for Paddu
  17. Whisk it very well.

    Batter for Paddus
  18. Heat an appam patra on low flame.

  19. Add few drops of oil in each cavity.

  20. Pour a heaped tablespoon of ready batter in each cavity.

    Steaming Paddus
  21. Cover with a lid and let them cook for about 5 minutes.

  22. When the base gets cooked to golden brown color, gently flip using a wooden skewer.

    Turning Paddus to other side
  23. Again add a few drops of oil while cooking the other side.
    Paddus after steaming
  24. Remove when done and add in the next batch.

  25. The center ones will cook faster so keep an eye on them and keep on removing the ones getting done.

  26. Also, the paddus on cooking will shrink in size, so add the batter as per the size preferred.

  27. Generally, the cavity should be filled about ¾th so as to make it easier to flip them.

  28. Serve hot with any chutney etc.
    How to make Paddu

Recipe Notes

Store any leftover batter in fridge and use as needed. Keeps good for a day.

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