Paddu / Gundponglu / Paniyaram

Paddu / Gundponglu / Paniyaram step-by-step recipe with photos.

This popular gluten-free, vegan dish has so many names – paddu/gundponglu/paniyaram. 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 leftover 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 they fresh for a long time, unlike the regular dosa.

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 🙂

To make paddu, I combine dosa batter with onion, tomatoes, and coriander leaves. I then pour a spoonful of batter into paddu pan cavity and shallow-fry until they are cooked and golden.

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.

Paddu / Gundponglu / Paniyaram step-by-step recipe with photos

1. Add onion, tomato, coriander leaves, and salt to the dosa batter. Mix well

2. Take a spoonful of batter and pour it in the paddu pan cavities

3. Carefully flip the paddus and let it cook for another 2 minutes

Paddu

Shilpa

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.

5 from 1 vote

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Course Breakfast

Cuisine Indian, Karnataka

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Ingredients

  

1x2x3x

• 2 cup dosa batter
• 1 small onion chopped
• 1 small tomato chopped
• A handful coriander leaves chopped
• Salt to taste
• 3-4 tsp ghee

Instructions

 

• 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 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.

Nutrition Facts

Paddu

Amount Per Serving

Calories 15 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 3mg1%

Sodium 1mg0%

Potassium 26mg1%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 63IU1%

Vitamin C 1mg1%

Calcium 1mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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