This popular gluten free, vegan dish has so many names- paddu/gundponglu/paniyaram/guliappa. It is prepared in what is called a paddu pan or appe pan. This was one utensil that was missing from my kitchen since I moved here, until recently. My brother who visited us a few weeks back brought this paddu pan for me. And I am absolutely loving it!
I make paddu with my regular dosa batter. The left over batter after making dosas are just perfect for this dish. Just a handful of ingredients added to the batter and fried in a paddu pan is enough to make an excellent brunch. They are great for lunchboxes too. As a child I preferred to paddu over dosa in the lunchbox as I cannot eat cold dosa. These bite-sized slightly crispy on the outside, soft inside paddus are absolutely delicious. My kids loved it too, including my 10-month-old 🙂
I am super excited to include paddu regularly into our menu and try out more dishes with my paddu pan 🙂
Get the dosa batter recipe here.
Dosa batter – 2 cups
Onion – 1 small, chopped
Tomato – 1 small, chopped
Coriander leaves – a handful, chopped
Salt to taste
Oil or ghee – a few tsp
- Add onion, tomato, coriander leaves and salt to the dosa batter. Mix well
- Heat the paddu pan. Turn the flame to medium. Lightly grease the paddu pan and wipe off excess oil using a kitchen towel. Sprinkle few drops of water on it and let it evaporate
- Take a spoonful of batter and pour it in the paddu pan cavities
- Pour few drops of oil or ghee onto them. 1 tsp of oil should be sufficient for 4 to 5 paddus
- Let it cook on low-medium flame for 2-3 minutes
- Carefully flip the paddus and let it cook for another 2 minutes
- Remove from pan once done
- Serve with coconut and coriander chutney.