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