Paddu / Kuzhi Paniyaram / Gundu Ponglu

Paddu (Kannada) / Kuzhu Paniyaaram (Tamil) / Gundu Ponglu (Telugu)/ Appe (Kannada again)

Paddu or Paniyaram or Appe is a South Indian Dish that is made with this appliance. Refers to lentil+rice dumplings that pan fried. The batter for this dish is made exclusively for Paddu, but I use the Idli batter itself, and it turns out just superb ! 

How yummy are Paddu / Appe with some spicy coconut chutney or a super spicy -tangy Chettinad Khara Chutney.

These crusty golden roundels are a treat to make and eat, and is a quick snack for kids and guests too and goes well with the fiery Chettinad Style Onion-Tomato Khara Chutney. I have given the recipe for Paddu here and Chutney here. My little one calls this "Crunchy Spicy / Special Idli" and loves this as an after-school snack. When my elder one was younger, she used to like it too, but now gives this a certain miss! 

FAQs to make the tastiest Kuzhi Paniyaram / Paddu

1. Can I use brown or red rice to make this batter ? Yes you certainly can. The soak and grind times may vary slightly.
2. What else can I add in place of onions ? Onions are not mandatory. Finely shredded Cabbage and carrots can be added to make it more nutritious
3. Can this be made with Millet batter / Millet flours ? Certainly can be made with millets / millet flours. Flours needn't be soaked though whole millets need to be washed and soaked.
4. The paniyaram didn't turn crispy - Cook on a medium flame, drizzle oil as much needed and flip once the bottom of the paniyaram gets crispy. Do not increase or decrease the flame.

Preparation Time: 10 mins; Cooking time : 20 mins ; Makes 24 servings. 

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Ingredients to make Paddu / Kuzhi Paniyaaram:

• 2 cups Idli Batter (*UPDATE : If using Dosa batter, add 1-2 tablespoon warmly roasted Idli Rawa to the dosa batter)**
• 1 tablespoon Ginger (grated)
• 2 tablespoon Onions (Minced fine)
• 1 tablespoon Carrots  (added this to lower the spice of the ginger and chillies for the little one)
• 2 Green Chillies (chopped fine) 
• 1 teaspoon Cumin Seeds
• ½ teaspoon Black Pepper (Coarsely powdered) 
• 1 teaspoon Curry Leaves (Chopped fine)
• 1 teaspoon Green coriander (Chopped fine)

Optional additions to batter:

Chopped onions / grated carrots / Finely minced veggies

(B) For Onion-Tomato Khara Chutney:

• Refer this video to make a spicy-tangy Chettinad Khara Chutney

PIN FOR LATER

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Method:
How to make Paddu:

• Mix ingredients into the Idli batter mix well and check for salt /seasonings
• Spoon into the greased moulds till ¾ full.
• Cover and cook till golden brown on a slow flame.
• Flip slowly with a flat teaspoon and cook on the other side.
• Serve hot with Tomato-Onion Chutney

For Tomato-Onion Khara Chutney:

• In a pan, heat oil and saute Onions, Tomatoes till soft. Transfer to a plate & cool
• In the same hot pan, add tamarind, turmeric, hing, red and green chillies. Saute
• Grind these items in Steps 1 and 2 above with salt and little water till you get a thick chutney (salsa consistency)
• This chutney can be served as it is or tempered too and goes well with Paddu, Dosa,Idli or even Akki or Ragi Rotti (rottis made of Rice / Ragi flour)

Tips:
1) If you are making this combo for kids, avoid chillies altogether. The ginger will provide enough punch.
2) Paddu is made sometimes with chopped onions. However I use it based on who I am serving it to. My little one and hubby love it with onions and mom doesn't. SO you can always add based on your choice.
3) In case you run short of this batter with unexpected guests, add 3 tablespoon of dry roasted semolina / rava to increase the volume and adjust seasonings accordingly.
4) This Khara chutney can also be used as an Indian dip with raw veggie batons as a starter (I did and it was an instant hit !)