Easy and Delicious Paddu Recipe: A South Indian Delight

Ingredients

1 cup Rice
1/2 cup Urad Dal
1/4 cup Poha (Flattened Rice)
1/2 teaspoon Fenugreek Seeds
1 teaspoon Salt
Water as needed for batter consistency
1 Onion, finely chopped
2 Green Chilies, finely chopped
A handful of Coriander Leaves, finely chopped
1 teaspoon Mustard Seeds
1 teaspoon Cumin Seeds
1/2 teaspoon Turmeric Powder
1 tablespoon Oil for tempering
Oil for cooking Paddu

Steps and instructions

Wash the rice, urad dal, and fenugreek seeds together in a large bowl. Soak them in enough water for 4-5 hours.
Soak the poha in water for 10 minutes just before you are ready to grind the batter.
Drain the water from the soaked ingredients and add them to a blender along with the soaked and drained poha. Add some water and grind to make a smooth batter.
Transfer the batter to a large bowl, cover it, and let it ferment for 6-8 hours.
Once the batter has fermented, add salt to it and mix well.
Heat oil in a pan. Once the oil is hot, add mustard seeds and cumin seeds and let them crackle for a few seconds.
Add chopped onion, green chilies, coriander leaves, and turmeric powder to the pan and fry for 2-3 minutes.
Add this tempering to the batter and mix well.
Now heat the Paddu pan. Add a few drops of oil in each hole of the pan. Pour the batter in each hole and cover the pan. Cook on low heat for 2-3 minutes.
Flip each Paddu using a skewer or spoon and cook from the other side as well until it becomes golden brown.
Remove the pan from heat. Take out the Paddu from the pan and serve hot with coconut chutney or sambar.

Tools for making

Blender - Needed to grind the rice, urad dal, and poha into a smooth batter.
Large Bowl - Used for soaking and fermenting the batter.
Paddu Pan - Special pan with multiple small holes, used for making the Paddu.
Skewer or Spoon - Used for flipping the Paddu while cooking.
Pan or Kadai - Used for tempering the ingredients for the batter.
Stove or Cooktop - Used for heating the pan and cooking the Paddu.
Spatula - Used for mixing the tempering into the batter and for removing the Paddu from the pan.
Plate or Serving Dish - Used for serving the cooked Paddu.

Recipe variations

Add grated vegetables like carrots, zucchini, or cabbage to the batter for a vegetable Paddu variation.
Replace rice with semolina (rava) or wheat flour for a different texture and flavor.
Add finely chopped capsicum, tomatoes, or spinach leaves to the batter for added freshness and nutrition.
For a spicy twist, add finely chopped green chilies, ginger, or red chili powder to the batter.
To make it gluten-free, use a combination of rice flour and gram flour (besan) instead of rice and urad dal.
For a protein-rich version, add cooked lentils or sprouts to the batter.
Instead of the regular tempering, try using a mix of sesame seeds, crushed peanuts, and curry leaves for a crunchy texture.
Make it vegan-friendly by skipping the tempering with mustard and cumin seeds, and instead adding finely chopped herbs like mint or dill.
Experiment with different toppings like grated cheese, paneer, or even a savory chutney to add extra flavor.
For a sweet variation, add jaggery or sugar to the batter along with cardamom powder and grated coconut.

Recipe overview

Paddu, also known as Gundponglu or Paniyaram, is a popular South Indian snack. It's traditionally made in a special Paddu pan and is perfect for breakfast or as a tea-time snack. This recipe uses a fermented batter of rice, urad dal, and poha, which is then mixed with a flavorful tempering of onions, green chilies, and spices. The batter is then poured into the cavities of a Paddu pan and cooked until golden and crispy. The end result is a delicious and healthy snack that's crispy on the outside and soft on the inside. Serve these delicious Paddus with coconut chutney or sambar for a complete gastronomic experience. This detailed recipe guide walks you through the steps to perfect this classic dish at home. Enjoy the process and happy cooking!

Common questions

How long does it take for the batter to ferment?
It takes approximately 6-8 hours for the batter to ferment.
Can I skip soaking the poha?
No, soaking the poha helps in softening it and makes the batter smoother. It is an essential step in this recipe.
What can I serve Paddu with?
Paddu can be served with coconut chutney, sambar, or even tomato chutney.
Can I make Paddu without a Paddu pan?
A Paddu pan is specifically designed to make Paddu, but if you don't have one, you can try using aebleskiver pan or a cake pop maker as an alternative.
Can I make the batter in advance?
Yes, you can make the batter in advance and store it in the refrigerator for up to 2 days. Just make sure to bring it to room temperature before making Paddu.
Can I add other vegetables to the batter?
Absolutely! You can add grated carrots, finely chopped capsicum, or even spinach to the batter to make it more nutritious and flavorful.
Can I use any other type of rice?
You can use any regular rice or even idli rice to make Paddu. However, the texture and taste may vary slightly.

Serving dishes and utensils

Mixing Bowl - A large bowl to soak and ferment the batter.
Blender - To grind the soaked ingredients into a smooth batter.
Paddu Pan - A special pan with multiple round molds to cook the Paddu.
Skewer or Spoon - To flip the Paddu while cooking.
Pan or Tawa - To temper the ingredients for the batter.
Spatula - To mix the tempering into the batter.
Knife - To finely chop the onion, green chilies, and coriander leaves.
Measuring Cups and Spoons - To measure the ingredients accurately.
Oil Brush - To grease the Paddu pan with oil.

Origin stories

Paddu, also known as Gundponglu or Paniyaram, is an Indian dish made from fermented batter similar to the one used in dosa and idli. It finds its origins in the southern part of India, particularly in the states of Karnataka, Andhra Pradesh, Kerala, and Tamil Nadu. Each region has its unique spin on the dish, varying the ingredients and enhancing the recipe in their distinctive ways. An interesting aspect of Paddu is that it is often made using leftover dosa or idli batter, showcasing the Indian culture's principle of "no wastage". What started as a clever trick to use leftovers has now become a beloved breakfast or snack item enjoyed with fiery chutneys and sambar. The small, crispy, and spongy balls pack a punch of flavor and every bite tells a story of the rich culinary heritage of South India.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.