 | This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Paddu" – news · newspapers · books · scholar · JSTOR (December 2019) (Learn how and when to remove this message) |
 Ponganalu with Coconut chutney and Hyacinth Bean Palya | |
| Alternative names | Paniyaram, Ponganalu, Kuzhi paniyaram, appe |
|---|---|
| Course | Tiffin |
| Place of origin | India |
| Region or state | Tamil Nadu, Karnataka, Telangana, Andhra Pradesh, and Maharashtra |
| Main ingredients | rice and black lentils batter |
| Similar dishes | Panyalam, Pinjaram, Kuzhi Pinyaram, Takoyaki |
Paddu (Kannada: ಪಡ್ಡು, ಗುಳಿಯಪ್ಪ) is an Indian dish made by steaming batter using a mould. It is named variously paniyaram, guliyappa, yeriyappa, gundponglu, bugga, Kuḻi paniyaram (Tamil: குழிப்பணியாரம்), ponganalu, gunta (Telugu: పొంగనాలు, గుంట), or Tulu: appadadde, appe (Marathi: आप्पे) . The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. The dish can also be made spicy with chillies or sweet with jaggery respectively. Paddu is made on a special pan that comes with multiple small indentations.
Gallery
-
Paddu
-
Paddu making
-
Paddu
-
Guliyappa being prepared
-
Paddus/Guliyappa
-
Prepared Paddu
See also
- Æbleskiver, a Danish sweet dish
- Khanom krok, a Thai dish
- Mont lin maya, a Burmese dish
- Neyyappam, a fermented South Indian sweet dumpling fried in Ghee
- Pinyaram, an Indonesian dish
- Poffertjes, a Dutch sweet dish
- Takoyaki, a Japanese dish
- Unni appam, a fermented South Indian sweet dumpling made with fruits like Jackfruit or Banana
References
- "Masala Paniyaram". vegrecipiesindia.com. 23 May 2022.
External links
ylfd=cb[lv[l ḍg[lh[gh[bṅḥ[l [lṇ\[t\[t;\[b
 | This Indian cuisine–related article is a stub. You can help Misplaced Pages by expanding it. |