This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Paddu" – news · newspapers · books · scholar · JSTOR (December 2019) (Learn how and when to remove this template message)

Paddu
Alternative namesPaniyaram, Ponganalu, Kuḻi paniyaram, appe
CourseTiffin
Place of originIndia
Region or stateTamil Nadu, Karnataka, Telangana, Andhra Pradesh, and Maharashtra
Main ingredientsrice and black lentils batter
Similar dishesPanyalam, 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.

Gallery

See also

References

  1. ^ "Masala Paniyaram". vegrecipiesindia.com. 23 May 2022.