Paddu or Guliyappa is a very popular South Indian breakfast item. Which is nothing but Dosa batter or idli batter which is seasoned with some onion and poured and cooked in an appe pan, which normally has 7 or 9 small round molds. Traditionally, people use left over batter to make this delicacy to finish off the batter. But, personally I prefer to make fresh batter to make only this, because my family just loves this, and we enjoy our dose of guliyappa in any given point of time.
These super tasty roundels have many names in south Indian kitchens. In coastal region we call this as Guliyappa, In Bangalore, it is known as Paddu. In Tamilian house hold it is Kuzhi paniyaram, Telugu it is Gunta ponganalu, Malayalm it is Paniyaram. All the above which means that, a dish which is cooked in an appe pan.
My procedure goes like this-
Dosa rice – 2cups
Urad dal – ½ cup
Poha – one fist full
Spring onion – as needed (onion and greens)
Coriander leaves – as needed
Ghee/ oil – for cooking
-Wash and soak rice, urad dal and poha. Soak for 2 to 3 hours.
-Grind this into smooth batter by adding salt.
-Consistency should be a little thicker than Dosa batter.
-Ferment this over night or according to your climatic conditions.
-Next day, add chopped coriander and spring onion and mix in.
-Heat appe or Paddu pan. When it is hot, pour ¼ tsp of ghee or oil.
-Pour the batter in each mold and close the lid and cook for a couple of minutes.
-Flip the side and cook upper side as well.
-Serve with chutney. We normally prefer Zucchini chutney as a side dish for Paddu.
-Repeat the process and enjoy your breakfast or brunch or dinner.
Note: If you want to make it vegan, use any vegetable oil and skip ghee.