Paddu Recipe: Guliyappa, known by various names such as paddu, guntapongalu, ponganalu, paniyaram, or appe, is a popular South Indian dish. It is made using the same batter as dosa batter. My mother prepares delicious paddu using a special method which I am sharing today. She never makes plain paddu; instead, she sautés onions and ginger and adds them to the batter along with coriander leaves. Sometimes, she also adds green chili for extra spice.
Ingredients: Paddu Recipe
- 1 cup urad dal (split black lentils)
- 3 cups sona masuri rice (dosa rice)
- ½ tsp fenugreek seeds
- 1 cup beaten rice (poha)
- Few coriander leaves, finely chopped
- 1-inch ginger, finely chopped
- Few curry leaves, finely chopped
- 1 onion, finely chopped
- Salt to taste
- Oil for greasing the pan
Instructions: Paddu Recipe
- Soak urad dal, rice, and fenugreek seeds separately in water for 5 hours.
- Drain the water from the rice and blend it into a smooth batter.
- Transfer the rice batter to a large bowl.
- Blend the urad dal into a smooth and fluffy batter.
- Add beaten rice to the blender and blend it well.
- Transfer the beaten rice batter into the same bowl as the rice batter and mix thoroughly.
- Cover the bowl and let the batter ferment in a warm place for 12 hours.
- The next day, you will notice that the batter has risen, indicating it has fermented well.
- Gently mix the batter.
- Take the required amount of batter in a separate bowl.
- Finely chop onions, ginger, coriander leaves, and curry leaves.
- Add the chopped onions, ginger, coriander leaves, curry leaves, and salt to the batter and mix well.
- Heat a paddu pan and grease it with oil.
- Pour the batter into each mould of the pan using a large spoon.
- Reduce the heat to medium and cover the pan. Cook for 3 minutes.
- Once the bottom side is cooked, flip the paddu using a spoon and cook the other side.
- Your delicious paddu is ready to be served. Enjoy!
Guliyappa, known by various names such as Paddu Recipe, guntapongalu, ponganalu, paniyaram, or appe, is a popular South Indian dish. It is made using the same batter as dosa batter. My mother prepares delicious paddu using a special method which I am sharing today. She never makes plain paddu; instead, she sautés onions and ginger and adds them to the batter along with coriander leaves. Sometimes, she also adds green chili for extra spice.
FAQs about Paddu Recipe
What is Guliyappa, and what are its other names?
Guliyappa, also known as paddu, guntapongalu, ponganalu, paniyaram, or appe, is a popular South Indian dish made using the same batter as dosa batter.
How does one prepare delicious paddu according to the recipe?
To prepare delicious paddu, soak urad dal, rice, and fenugreek seeds separately for 5 hours. Blend rice into a smooth batter and transfer it to a bowl. Blend urad dal into a fluffy batter, then add beaten rice to the blender and blend. Mix the beaten rice batter with the rice batter and ferment for 12 hours. The next day, add chopped onions, ginger, coriander leaves, curry leaves, and salt to the batter. Pour the batter into a greased paddu pan and cook until both sides are golden brown.
What ingredients are needed to make paddu?
The ingredients for paddu include urad dal, sona masuri rice, fenugreek seeds, beaten rice, coriander leaves, ginger, curry leaves, onion, salt, and oil for greasing the pan.
How long does it take to prepare paddu?
The preparation time for paddu is approximately 5 hours for soaking the ingredients, plus an additional 12 hours for fermentation. Cooking time may vary but typically takes around 15-20 minutes.
What makes paddu a popular South Indian dish?
Paddu is popular in South India due to its versatility, delicious taste, and ease of preparation. It can be enjoyed as a snack or breakfast item and is loved for its crispy exterior and soft interior texture.
