Recipe Blog: How to Make Delicious Paddu at Home

If you're a fan of South Indian cuisine, Paddu (also known as Guliyappa, Paniyaram, or Appe) is a must-try delicacy. These small, round dumplings are crispy on the outside and soft on the inside, made from fermented rice and urad dal batter. They are perfect for breakfast, evening snacks, or even as a lunchbox item.
Here’s a simple and authentic recipe to make Paddu at home.

Ingredients:
For Batter:
●    1 cup raw rice

●    1/4 cup urad dal (split black gram)

●    2 tbsp poha (flattened rice)

●    Salt to taste

●    Water as needed

For Tempering (optional but adds flavor):
●    1 small onion (finely chopped)

●    2 green chilies (finely chopped)

●    1/2 tsp mustard seeds

●    1/2 tsp urad dal

●    A few curry leaves (chopped)

●    1 tbsp grated coconut (optional)

●    1 tbsp oil

●    A pinch of hing (asafoetida)


Method:
Step 1: Prepare the Batter
1.    Wash the rice, urad dal, and poha thoroughly and soak them together for at least 4–5 hours.

2.    Grind the mixture to a smooth batter by adding enough water. The consistency should be like idli batter.

3.    Add salt and let the batter ferment overnight or for 8–10 hours.

Step 2: Prepare the Tempering
1.    Heat oil in a small pan. Add mustard seeds, and let them splutter.

2.    Add urad dal, curry leaves, green chilies, and hing. Sauté for a minute.

3.    Add chopped onions and sauté until translucent.

4.    Optionally, add grated coconut and mix well.

5.    Once cooled, mix this tempering into the fermented batter.

Step 3: Cook the Paddu
1.    Heat a Paddu pan (appe pan) and add a few drops of oil in each mould.

2.    Pour a spoonful of batter into each mould.

3.    Cover and cook on medium heat for 2–3 minutes or until the bottom turns golden brown.

4.    Flip each Paddu with a stick or spoon and cook the other side until golden and crispy.


Serving Suggestions:
Serve hot Paddu with coconut chutney, tomato chutney, or peanut chutney. It pairs well with a cup of filter coffee for a perfect South Indian experience.

Tips:
●    You can also add grated carrots, coriander leaves, or chopped capsicum to the batter for variation.

●    Use a well-seasoned Paddu pan to avoid sticking.

●    Make sure the batter is neither too thin nor too thick.

Paddu is a delightful dish that brings together tradition and taste in a simple way. Whether you're trying it for the first time or looking to perfect your recipe, this guide will help you make fluffy, crispy Paddu with ease.

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