A popular breakfast in Karnataka, Paddu is a dumpling made using fermented batter, usually served with coconut chutney or groundnut chutney. It is known by different names such as appe, guliyappa, paniyaram, ponganalu, etc., across south India.
Making paddu is very simple. Firstly rice, urad dal, chana dal, and fenugreek seeds are soaked, blended into a batter – very similar to that of Idli batter consistency, then fermented and cooked. Before cooking, a seasoning of onion, spices, and herbs is added to the batter to enhance the taste. In this recipe, I am also using finely chopped dill that elevates the aroma and flavor of paddu even more, hence the name. Continue reading to know the step-by-step procedure to make dill paddu.
Prep time: 18 hours
Cook time: 15 minutes
Total time: 18 hours 15 minutes
Yield: 25-30 Paddus
1 cup white rice
1/2 cup split urad dal
2 tablespoons chana dal
1/4 teaspoon fenugreek seeds
1/4 teaspoon Mustard seeds
1/2 teaspoon grated ginger
3 tablespoons of finely chopped dill
1 teaspoon finely chopped green chilies
1 teaspoon finely chopped curry leaves
1 small chopped onion
Salt to taste
- Thoroughly rinse rice, urad dal, chana dal, fenugreek seeds under cold running water and soak them for 8 hours.
- Drain the water completely and blend the contents in a mixer jar into a fine batter by gradually adding water(approximately 100ml of water)
- Transfer the batter into a mixing bowl, add about a teaspoon of salt and gently mix.
- Cover the bowl tightly with a lid or a sticky wrap, keep it in a warm place, and let it ferment for 8-10 hours. (If you are living in a colder country, it might take up to 24 hours for the batter to ferment well, so plan accordingly.)
- After the fermentation time(you will notice that the paddu batter has risen), remove the lid and gently mix. Then stir in salt to taste and chopped dill.
- For seasoning: Heat 2 tbsp cooking oil in a pan. Add mustard seeds, green chilies, curry leaves, ginger, and onion, and sauté for a minute. Turn off and pour the seasoning into the batter and mix well.
- Oil the paddu maker and bring it to heat on a low-medium flame.
- Pour the batter into each mold using a spoon. Cover the lid and cook on low-medium heat until light brown(for about 3 minutes). Then flip the paddus and cook them on the other side in the same way.
- Remove them onto a paper towel.
- Serve and enjoy it with groundnut chutney.
- You can tweak the quantity of each ingredient as per your taste and preference.
- If you have leftover idli or dosa batter, you can use the same to make paddu.
- You can store the paddu batter in the refrigerator for up to 3 days and use it when required.
You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes
Happy cooking and happy eating ❤