Paddu

Paddu

Ponganalu with Coconut chutney and Hyacinth Bean Palya
Alternative names	Paniyaram, Ponganalu, Kuzhi paniyaram, appe
Course	Tiffin
Place of origin	India
Region or state	Karnataka, Tamil Nadu, Telangana, Andhra Pradesh, and Maharashtra
Main ingredients	rice and black lentils batter
Similar dishes	Panyalam, Pinjaram, Kuzhi Pinyaram, Takoyaki
Media: Paddu

Paddu (Kannada: ಪಡ್ಡು, ಗುಳಿಯಪ್ಪ) is an Indian dish made by steaming batter using a mould. It is named variously paniyaram, guliyappa, yeriyappa, gundponglu, bugga, Kuḻi paniyaram (Tamil: குழிப்பணியாரம்), Gunta Ponganalu (Telugu: గుంట పొంగనాలు), or Tulu: appadadde, appe (Marathi: आप्पे). The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. The dish can either be made spicy with chillies or sweet with jaggery respectively. Paddu is made on a special pan that comes with multiple small indentations.

Gallery

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  Paddu
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  Paddu making
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  Paddu
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  Guliyappa being prepared
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  Paddus/Guliyappa
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  Prepared Paddu

See also

• Æbleskiver, a Danish sweet dish
• Khanom krok, a Thai dish
• Mont lin maya, a Burmese dish
• Neyyappam, a fermented South Indian sweet dumpling fried in Ghee
• Pinjaram, a Malaysian kuih
• Pinyaram, an Indonesian dish
• Poffertjes, a Dutch sweet dish
• Takoyaki, a Japanese dish
• Unni appam, a fermented South Indian sweet dumpling made with fruits like Jackfruit or Banana

External links

• Video of the making of kuḻi paniyaram – Wikimedia Commons

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