Paddu is a South Indian dish made by steaming or frying batter using a mould. The batter is made of black lentils (urad dal) and rice and is similar in composition to the batter used to make idli and dosa. It is a common breakfast item in all parts of Karnataka. Paddu is also known as â€“ Guliappa, Gundponglu, and Paniyaram. It is called Appo in Konkani. This recipe is unique because of the addition of sabbasige (dill) and onions.
Sabbasige is known as â€œDillâ€ in English and is widely available everywhere. Dill weed is a unique perennial herb with pleasant anise-like flavor. Its sprigs (leaves) as well as seeds are used as seasoning in various cuisines worldwide. This popular herb contains no cholesterol and is very low in calories. Nonetheless, it holds many anti-oxidants and dietary fibers, which help in controlling blood cholesterol levels. It is also rich in many vital vitamins, including folic acid, riboflavin, niacin, vitamin A, ÃŸ-carotene, vitamin-C that is essential for optimum metabolism inside the human body.
You will require two equipments to make this dish:
â€¢ Wet grinder- the batter is best when ground in a wet grinder than the batter ground in a mixer grinder.
â€¢ Paddu tawa: The use of the special Paddu tawa ensures the best Paddus. You can find this tawa in South Indian stores across the country, and its non-stick variety is quite popular. As an alternative, a regular kadhai may also be used. It is always a good idea to buy a tawa with lid.