Friday, 18 July 2014
Spicy Paddu / Guliyappa / Paniyaram
Paddu has different names in South India we call it Paddu, Guliyappa, Gunta Pangana, Gulittu, Paniyaram and everybody in the family likes to eat. Paddu is the popular breakfast & snack in Karnataka. Simple and easy to make it is definitely a mouth-watering and crispy dish. I make it from the left over Idli - Dosa batter stored in the refrigerator. This breakfast is children favorites too because of its shape and size.
2 cup of Idli - Dosa batter
1 Medium Sized Onion finely chopped
2 Green Chilies finely chopped
5-6 Curry leaves finely chopped
1 tsp Salt or to taste
5 to 6 Stems of Coriander leaves finely chopped
This quantity makes around 30-35 Guliyappa/Paniyaram/Paddu
Oil to prepare Paddu
To prepare Spicy Paddu / Guliyappa / Paniyaram:
1. Add Onion, Green chillies, Curry leaves, Coriander leaves and salt to fermented Idli - Dosa batter and give the batter a very good mix and keep it ready.
2. Now heat the Paddu pan and grease all the moulds with a drop of oil each. Keep the flame on med and slowly fill in each mould with batter. Cover lid and cook for 2 -3 minutes. Remove the lid once the edges are golden brown put a drop of oil on each of them and flip all of them. Reduce flame and cook for another two minutes. Remove from the pan and transfer it to the plate.
3. Paddu is ready to serve. Serve hot with Simple Coconut chutney.
Tips / Notes :
- U can add Soacked Channa dal and fresh grated coconut along with other ingredients.
- U can heat oil in a pan and add mustard, once it start popping add channa dal(channa dal without soaking). After it turns slightly brownish, add chopped curry leaves, onions, finely chopped chillies and fry for 2minutes. Now add this to the batter along with grated coconut and coriander to make another variation of Spicy Paddu.
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