Paddu is known with different names like gunta ponganalu, paniyaram, appe. These names are region specific. It is a popular breakfast dish in the southern part of India. My mom always made these paddu, with left over dosa batter. She would add grated carrots, grated cabbage, fine chopped onions to make them nutritious. N & N love these and call them “paddu pops” as they could hold them with a stick and eat like the cake pops :). They love it with ketchup on the side.
When I don’t have dosa batter ready, I use this instant batter recipe which makes the paddu all crispy on the outside and soft/spongy on the inside. I serve these paddu’s with chutney/chutney powder for adults and ketchup for the kids.
fine rava 1 cup
curd 1/4 cup
salt to taste
besan 2 tbsp
water as needed
onion 1, finely chopped
coriander leaves 1/4 cup, finely chopped
cabbage/carrot 1/2 cup each, grated (optional)
oil 2 tsp
mustard seeds 1/2 tsp
jeera 1/2 tsp
green chillies 3 slit
curry leaves 6, finely chopped
In a small bowl, add oil.
Once the oil is heated add the rest of the ingredients for tadka.
Turn of the flame once the mustard seeds sputter.
Keep it aside.
Mix fine rava, curd, salt, and besan with water as needed for batter in a bowl. Make sure not to add too much water. Batter has to be like pancake batter, not very thick or thin.
Let the this rest for 6-8 hrs. (I typically mix this the night before I want to make it).
Add the takda, onion, coriander and mix well.
Batter is now ready to make paddu.
In the paddu pan (can look for “Aebleskiver Pancake Puff Pan” as well), add a drop of oil in each of the section and let it heat up on low flame.
Pour batter to fill in each of the sections and cook.
Turn the paddu in each section and let cook on both sides till golden brown.
Enjoy the paddus.