Paddu (Kannada) / Kuzhu Paniyaaram (Tamil) / Gundu Ponglu (Telugu) is one quick snack /breakfast item that we make infrequently. Its a South Indian Dish that is made with this appliance. The batter for this dish is made exclusively for Paddu, but I use the Idli batter itself, and it turns out just superb !
These crusty golden roundels are a treat to make and eat, and is a quick snack for kids and guests too and goes well with the fiery Onion-Tomato Khara Chutney. I have given the recipe for both the dishes – Paddu and Chutney here.
Update: My little one calls this “Crunchy Spicy / Special Idli” and loves this as an after-school snack. When my elder one was younger, she used to like it too, but now gives this a certain miss!
How much has changed since I first wrote this post in 2011 and now updating it for Foodies_Redoing Old PostChallenge as we take a look at our old posts and update it with new pics, new recipe cards and the link
Preparation Time: 10 mins, Cooking time : 20 mins
Makes 24 servings.
(A) For Paddu / Kuzhi Paniyaaram:
- Idli Batter – 2 cups ** (UPDATE : If using Dosa batter, add 1-2 TBSP warmly roasted Idli Rawato the dosa batter)
- Ginger grated – 1 tbsp
- Chopped Onions – 2 TBSP
- Grated Carrots – 1 TBSP (added this to lower the spice of the ginger and chillies for the little one)
- Green Chillies chopped- 2 finely
- Jeera/ Cumin – 1 tsp
- Chopped green coriander – 2 tbsp
Optional additions to batter:
Chopped onions / grated carrots / Finely minced veggies
(B) For Onion-Tomato Khara Chutney:
- Onion – 2 – sliced
- Tomatoes – 2 – quartered
- Tamarind – 1/2 lemon sized
- Red chillies (Kashmiri variety) – 2 nos
- Green chillies – 1 or 2
- Jaggery – same quantity as tamarind
- Asafoetida – a pinch
- Turmeric – 1/2 tsp
- Oil – 1 tsp
- Salt to taste
PIN FOR LATER
1) Mix ingredients into the Idli batter mix well and check for salt /seasonings
2) Spoon into the greased moulds till 3/4 full.
3) Cover and cook till golden brown on a slow flame.
4) Flip slowly with a flat teaspoon and cook on the other side.
5) Serve hot with Tomato-Onion Chutney
For Tomato-Onion Khara Chutney:
1) In a pan, heat oil and saute Onions, Tomatoes till soft. Transfer to a plate & cool
2) In the same hot pan, add tamarind, turmeric, hing, red and green chillies. Saute
3) Grind these items in Steps 1 and 2 above with salt and little water till you get a thick chutney (salsa consistency)
4) This chutney can be served as it is or tempered too and goes well with Paddu, Dosa,Idli or even Akki or Ragi Rotti (rottis made of Rice / Ragi flour)
1) If you are making this combo for kids, avoid chillies altogether. The ginger will provide enough punch.
2) Paddu is made sometimes with chopped onions. However I use it based on who I am serving it to. My little one and hubby love it with onions and mom doesn’t. SO you can always add based on your choice.
3) In case you run short of this batter with unexpected guests, add 3 tbsp of dry roasted semolina / rava to increase the volume and adjust seasonings accordingly.
4) This Khara chutney can also be used as an Indian dip with raw veggie batons as a starter (I did and it was an instant hit !)