In the vast landscape of South Indian cuisine, there exists a delightful treat that often remains
hidden in the shadows of its more popular counterparts. Paddu, also known as appe or paniyaram, is a lesser-known yet beloved dish that deserves its moment in the spotlight. With its unique flavour profile and versatile nature, paddu has been winning hearts across South India and beyond.
Originating from the state of Karnataka, paddu is a traditional breakfast or snack item made from a fermented batter consisting primarily of rice and lentils. The batter is poured into a special pan with multiple round cavities, similar to an Æbleskiver pan, and cooked until golden brown. The result is a batch of small, round, and fluffy dumplings that are bursting with flavour.
What sets paddu apart from its counterparts is its ability to transcend the boundaries of taste. While the basic batter remains constant, the choice of ingredients and accompanying condiments can vary greatly, giving rise to an array of flavours. Some prefer the classic version, where the paddu is seasoned with just salt and pepper, allowing the inherent flavours to shine through. Others may opt for a more adventurous route, adding ingredients like grated vegetables, onions, chilies, or even cheese to the batter, creating a tantalising fusion of tastes.
Apart from its versatility, paddu is also celebrated for its health benefits. The fermentation process not only enhances the taste but also increases the nutritional value of the dish. The batter undergoes a natural fermentation, which promotes the growth of beneficial bacteria, making it easier to digest and improving gut health. Additionally, paddu is relatively low in fat and can be made with whole grain alternatives, making it a wholesome and guilt-free option for those seeking a balanced diet.
Traditionally served with a variety of chutneys and sambar, paddu is a dish that brings people together. The combination of the crispy exterior and the soft, fluffy interior creates a textural delight that is best enjoyed with a range of accompaniments. Coconut chutney, made from freshly grated coconut, green chilies, and a hint of tangy tamarind, is a popular choice to complement the subtle flavours of paddu. The fiery tomato chutney, infused with a medley of spices, adds a spicy kick that pairs perfectly with the mild dumplings. For those who crave something tangy and savoury, a bowl of piping hot sambar, a lentil-based vegetable stew, is an ideal partner for paddu.
While paddu is deeply rooted in South Indian culinary traditions, its popularity has transcended regional boundaries, making its way into kitchens across the country. It has become a favoured option for those looking to experiment with flavours and incorporate diversity into their daily meals. With its quick cooking time and easy-to-find ingredients, paddu has become a go-to choice for busy households and enthusiastic food enthusiasts alike.
Beyond its traditional form, paddu has also evolved to suit modern palates. Food innovators have taken the concept of paddu and infused it with their own creative twists. From sweet versions filled with jaggery or chocolate to savoury renditions with unique fillings like paneer or corn, the possibilities are endless. Paddu has even found its place in fusion cuisine, with inventive combinations like spinach and feta or chicken tikka paddu tantalising taste buds and redefining the boundaries of traditional flavours.
Paddu Recipe (also known as Appe or Paniyaram)
Paddu, also known as Appe or Paniyaram, is a popular South Indian dish that is typically enjoyed as a snack or breakfast item. These round, fluffy dumplings are made from a fermented batter of rice and lentils. Paddu can be customized with various fillings and is best served hot with chutney or sambar. Here's a simple recipe to make delicious paddu at home:
Ingredients:
- 1 cup idli rice or regular rice
- ¼ cup urad dal (split black gram)
- ¼ cup chana dal (split Bengal gram)
- ¼ cup poha (flattened rice)
- ½ teaspoon fenugreek seeds (methi seeds)
- Salt to taste
- Oil for greasing the paddu pan
Optional Fillings:
- Finely chopped onions
- Grated carrots
- Chopped green chilies
- Chopped coriander leaves
- Grated coconut
Method:
- Rinse the rice, urad dal, chana dal, and fenugreek seeds together and soak them in water for around 4-5 hours. Soak the poha separately for 10-15 minutes.
- Drain the water from the soaked ingredients and transfer them to a blender. Add the soaked poha and blend to a smooth batter. You may need to add a little water to achieve the desired consistency, similar to dosa batter. The batter should be thick yet pourable.
- Transfer the batter to a large bowl and add salt. Mix well and cover the bowl with a clean cloth or lid. Allow the batter to ferment overnight or for at least 6-8 hours. Fermentation helps in making the paddu soft and fluffy.
- Once the batter is fermented, give it a gentle stir. If the batter appears too thick, add a little water to adjust the consistency.
- Heat a paddu pan or appe pan on medium heat. Add a few drops of oil in each of the cavities (the round depressions in the pan) and allow it to heat up.
- Pour a spoonful of batter into each cavity, filling it only about three-fourths full. Leave some space for the paddu to rise and cook evenly.
- If you prefer, you can add your desired fillings to each cavity at this stage. For example, you can add finely chopped onions, grated carrots, chopped green chilies, chopped coriander leaves, or grated coconut.
- Cook the paddu on medium heat for about 2-3 minutes or until the bottom side turns golden brown and crispy. You can use a wooden skewer or fork to gently flip the paddu over and cook the other side.
- Add a few more drops of oil if needed and continue cooking the paddu until both sides are evenly cooked and turn golden brown.
- Remove the cooked paddu from the pan and transfer them to a plate lined with a paper towel to absorb any excess oil.
- Repeat the process with the remaining batter until all the paddu are cooked.
- Serve the paddu hot with coconut chutney, tomato chutney, or sambar. They can be enjoyed as a snack or as a part of a wholesome breakfast.
- Enjoy the delightful and fluffy paddu, and savor the flavors of South India right in your own home!
Paddu stands as a testament to the richness and diversity of Indian cuisine. Its ability to adapt and innovate while still retaining its traditional essence is a true reflection of the country's culinary heritage. So, the next time you find yourself craving a taste of South India, dare to explore the world of paddu, and be prepared to embark on a flavorful journey that will leave you wanting more.