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| Alternative names | Paniyaram, Ponganalu, Kuḻi paniyaram, appe |
|---|---|
| Course | Tiffin |
| Place of origin | India |
| Region or state | Tamil Nadu, Karnataka, Telangana, Andhra Pradesh, and Maharashtra |
| Main ingredients | rice and black lentils batter |
| Similar dishes | Panyalam, Pinjaram, Kue Pinyaram, Takoyaki |
Paddu (Kannada: ಪಡ್ಡು, ಗುಳಿಯಪ್ಪ, ಎರಿಯಪ್ಪ) is an Indian dish made by steaming batter using a mould. It is named variously paniyaram, guliyappa, yeriyappa, gundponglu, bugga , Kuḻi paniyaram (Tamil: குழிப்பணியாரம்), ponganalu, gunta (Telugu: పొంగనాలు, గుంట), 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.[1] The dish can also be made spicy or sweet with chillies or jaggery respectively. Paddu is made on a special pan that comes with multiple small indentations.
