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 template message)

Paddu

Ponganalu with Coconut chutney and Hyacinth Bean Palya
Alternative names	Paniyaram, Ponganalu, Kuḻi 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, Kue Pinyaram, Takoyaki
Media: Paddu

Paddu ( Kannada: ಪಡ್ಡು, ಗುಳಿಯಪ್ಪ, ಎರಿಯಪ್ಪ) 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. ^[1] The dish can also be made spicy or sweet with chillies or 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
• Mont lin maya, a Burmese dish
• Khanom krok, a Thai dish
• Pinyaram, an Indonesian dish
• Poffertjes, a Dutch sweet dish
• Takoyaki, a Japanese dish

References

External links

Wikimedia Commons has media related to Kuzhi Paniyaram.

• Video of the making of kuḻi paniyaram – Wikimedia Commons

This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e