Paddu
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| Alternative names | Paniyaram, Ponganalu, Kuzhi 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, Kuzhi Pinyaram, Takoyaki |
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), 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 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 -
Paddu making -
Paddu -
Guliyappa being prepared -
Paddus/Guliyappa -
Prepared Paddu
See also
[edit]- 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
- 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
References
[edit]- ^ "Masala Paniyaram". vegrecipiesindia.com. 23 May 2022.
External links
[edit]
Wikimedia Commons has media related to Kuzhi Paniyaram.
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