A healthy and tasty, instant paddu/appe/guntaponganalu/gulliappa/paniyaram recipe. Ridge gourd belongs to the cucumber family. It has high fibre content. I have always used this vegetable to make curry, gojju or andhra style pappu. It was one of those fridge cleaning days, and this was the veggie I had left. Went ahead and used this in the paddu batter. Adding the grated ridge gourd reduces the need to add more water while mixing the batter and also makes the batter more nutritious. I love to serve this with moong dhal soup as a healthy dinner option.
ridge gourd 1 cup, finely cut/grated
semolina 1/2 cup
old fashioned oats 1 cup
ginger 1 inch
green chili 4
red chilli powder 1/2 tsp
salt to taste
curd 1/2 cup
water 1/2 cup or lil more as needed
soda bi-carbonate 1/4 tsp
oil 3 tsp
mustard seeds 1 tsp
cumin seeds/jeera 1 tsp
curry leaves 10, finely cut
urddhal 1 tsp
Heat oil in a small pan, add the mustard seeds, jeera, urddhal and curry leaves.
Cook till the seeds splutter and urddhal is slightly brown.
Grind the ginger and green chili into a paste.
Add rest of the ingredients in the batter section in to a mixing bowl along with the ginger-green chili paste and the seasoning.
Mix well and set aside for 20-30 mins. Note: batter should not be very runny consistency, add water as needed. I have used only 1/2 cup water.
for making paddu
Heat the paddu/appe pan.
Add a drop of oil in each of the holes.
Pour a spoon of the batter in each of the holes, cook it covered for 5-6 mins.
Now turn the paddu, add a drop of oil on each of them.
Let them cook (uncovered) till golden brown and crisp.