Paddu (Appe or Paniyaram) Recipe

Posted on by

About Paddu Recipe

Paddu, also known as “appe” or “paniyaram,” is a popular South Indian snack or breakfast dish. It is made using a special pan with multiple round cavities. Paddu is crispy on the outside and soft on the inside, and it can be served with various chutneys or sambar.

Ingredients

For the Batter:

  • 1 cup dosa rice (parboiled rice)
  • 1/4 cup urad dal (black gram lentils)
  • 1/4 cup chana dal (split chickpeas)
  • 1/2 teaspoon fenugreek seeds (methi seeds)
  • Salt to taste
  • Water for grinding

For Making Paddu:

  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 cup finely chopped onions
  • 1/4 cup finely chopped green chilies (adjust to taste)
  • 1/4 cup finely chopped cilantro (coriander leaves)
  • Oil for cooking

How to Make Paddu Step by Step Guide (Instructions):

Step 1: Preparing the Batter

  1. Wash and Soak: Rinse the dosa rice, urad dal, chana dal, and fenugreek seeds together. Place them in a large bowl and add enough water to cover them. Allow them to soak for about 4-6 hours or overnight.
  2. Drain and Grind: After soaking, drain the water from the soaked ingredients. Transfer them to a blender or wet grinder. Add a little water and grind to a smooth batter. The consistency should be similar to dosa batter. Add salt to taste and mix well.
  3. Fermentation: Transfer the batter to a large bowl and cover it. Allow the batter to ferment for 6-8 hours or overnight. During fermentation, the batter will rise and become slightly airy.

Step 2: Making Paddu

  1. Tempering: Heat a tadka (tempering) pan or a small skillet over medium heat. Add a few drops of oil. When the oil is hot, add mustard seeds and cumin seeds. Let them splutter.
  2. Sauté Onions and Chilies: Add finely chopped onions and green chilies to the tempering. Sauté until the onions become translucent and slightly browned.
  3. Mix with Batter: Add the sautéed onion and chili mixture along with finely chopped cilantro to the fermented batter. Mix everything well to combine.

Step 3: Cooking Paddu

  1. Preheat the Paddu Pan: Heat the paddu pan or appe pan (a special pan with round cavities) on medium heat. Add a few drops of oil into each cavity.
  2. Pour Batter: Pour a spoonful of the prepared batter into each cavity, filling them about 3/4 full. You can use a ladle or a small measuring cup for this.
  3. Cover and Cook: Cover the pan with a lid and cook on low to medium heat. After a couple of minutes, you will notice that the paddu starts to brown on the bottom.
  4. Flip and Cook: Using a spoon or skewer, flip each paddu to cook the other side. You can add a drop of oil to each cavity if needed. Continue cooking until both sides are golden brown and crispy.

Step 4: Serving Paddu

Remove the paddu from the pan and serve hot with coconut chutney, tomato chutney, or sambar.

Variation in Paddu Recipe

  1. Vegetable Paddu:
    • Add finely grated vegetables like carrots, zucchini, or spinach to the batter. Mix them in before making the paddu.
    • You can also add corn kernels, finely chopped bell peppers, or peas for extra flavor and texture.
  2. Rava (Semolina) Paddu:
    • Substitute a portion of the rice with fine rava (semolina) to make rava paddu. Use a 1:1 ratio of rice and rava.
    • The rest of the preparation remains the same.
  3. Masala Paddu:
    • For a spicy kick, add some spice powders like red chili powder, turmeric, and garam masala to the batter.
    • You can also add finely chopped ginger and garlic for extra flavor.
  4. Sweet Paddu:
    • To make sweet paddu, add sugar, cardamom powder, and grated coconut to the batter.
    • Serve with honey or a drizzle of maple syrup.
  5. Millet Paddu:
    • Replace rice with millets like foxtail millet, pearl millet, or finger millet (ragi) to make healthier paddu.
    • Follow the same steps for soaking and grinding.
  6. Paneer (Cottage Cheese) Paddu:
    • Crumble or grate paneer and add it to the batter along with chopped coriander leaves and green chilies.
    • This version has a creamy, savory taste.
  7. Spinach and Cheese Paddu:
    • Add finely chopped spinach and grated cheese to the batter for a tasty and wholesome variation.
  8. Onion-Tomato Paddu:
    • Add finely chopped tomatoes and onions to the batter along with some red chili flakes and cumin seeds for a savory and tangy version.
  9. Chocolate Paddu:
    • Make sweet paddu as described above.
    • Add cocoa powder to the batter for a chocolatey twist.
    • Serve with chocolate sauce or Nutella.
  10. Leftover Rice Paddu:
    • If you have leftover rice, blend it with some yogurt and spices to make a quick batter for paddu.

Remember that the key to making great paddu is achieving the right consistency of the batter and proper seasoning. Adjust the spices and ingredients to your taste preference, and feel free to get creative with your toppings and fillings

Tips and Tricks for Making Paddu

Making perfect paddu (appe or paniyaram) requires some tips and tricks to achieve the desired texture and flavor. Here are some helpful tips to make delicious paddu:

1. Fermentation Time:

  • Allow the batter to ferment for at least 6-8 hours or overnight for the best results. Fermentation helps develop the characteristic flavor and texture of paddu.

2. Consistency of Batter:

  • The batter should be of a dosa batter consistency – neither too thick nor too thin. It should coat the back of a spoon but flow slowly.

3. Season the Pan:

  • Before making paddu, heat the appe pan and add a few drops of oil to each cavity. This prevents sticking and helps in achieving a crispy exterior.

4. Perfectly Heated Pan:

  • Make sure the pan is hot before pouring the batter. To test if it’s ready, sprinkle a few drops of water on the pan; if they sizzle and evaporate, it’s hot enough.

5. Uniform Size:

  • Try to pour the batter uniformly into each cavity to ensure even cooking. Using a ladle or a measuring cup can help maintain consistency.

6. Don’t Overfill the Cavities:

  • Fill each cavity of the appe pan only about 3/4 full. Overfilling can lead to uneven cooking and may cause the paddu to stick.

7. Flip at the Right Time:

  • Wait for the bottom side to turn golden brown and crispy before flipping the paddu. Use a skewer or spoon to flip them gently.

8. Use a Lid:

  • Covering the appe pan with a lid while cooking helps in even cooking and faster preparation.

9. Adjust Heat:

  • Maintain a medium-low heat while cooking paddu. Too high heat can cause them to burn, while too low heat may make them dense.

10. Leftover Batter

  • If you have leftover batter, you can refrigerate it for a day or two. Just mix it well before making more paddu.

11. Non-Stick Pan

  • If you’re using a non-stick appe pan, you can reduce the amount of oil used for cooking.

12. Cleaning the Pan

  • Clean the appe pan while it’s still warm to avoid any stuck-on batter. Use a soft cloth or sponge to clean it gently.

Frequently asked question (FAQs) about Paddu Recipe

  1. What is Paddu?
    • Paddu is a South Indian snack or breakfast dish made from a fermented rice and lentil batter. It is cooked in a special pan with round cavities and is known for its crispy exterior and soft interior.
  2. Is Paddu the same as Appe or Paniyaram?
    • Yes, Paddu is known by various names, including appe and paniyaram, depending on the region in South India. They are essentially the same dish, cooked in slightly different ways.
  3. What is the main ingredient in Paddu?
    • The main ingredients in Paddu are dosa rice (parboiled rice) and urad dal (black gram lentils). These are soaked, ground, and fermented to create the batter.
  4. How do I make the batter for Paddu?
    • To make the batter, soak dosa rice, urad dal, chana dal, and fenugreek seeds together for several hours. Drain and grind them into a smooth batter, adding water as needed. Ferment the batter for 6-8 hours or overnight.
  5. What can I serve with Paddu?
    • Paddu can be served with a variety of side dishes, including coconut chutney, tomato chutney, sambar (a lentil-based vegetable stew), or even a simple tomato ketchup.
  6. Can I make Paddu without fermenting the batter?
    • While traditional Paddu is made with fermented batter for better taste and texture, you can make instant Paddu using a mix of rice flour and semolina (sooji) without fermentation.
  7. Can I make sweet Paddu?
    • Yes, you can make sweet Paddu by adding sugar, cardamom powder, and grated coconut to the batter. You can also serve sweet Paddu with honey or syrup.
  8. Can I make Paddu with millet flour?
    • Yes, you can substitute rice with millet flour (such as ragi or finger millet) to make healthier Paddu. The preparation remains the same, but the taste and texture will be different.
  9. What is the best pan to make Paddu?
    • A special Paddu pan or appe pan with round cavities is ideal for making Paddu. These pans are widely available in kitchen stores or online.
  10. Can I make variations of Paddu with different ingredients?
    • Yes, Paddu is versatile, and you can create various variations by adding ingredients like vegetables, spices, or cheese to the batter. See the previous response for ideas.
  11. How can I store leftover Paddu?
    • Leftover Paddu can be refrigerated for a day or two. Reheat them in a microwave or on a pan before serving.
  12. Is Paddu a gluten-free dish?
    • Paddu can be made gluten-free by using gluten-free rice and ensuring that all the ingredients used are gluten-free.