Paddu / Kuzhi Paniyaram / Rice Lentil Dumplings

A traditional South Indian cuisine known by various names viz Paddu (Karnataka),Kuzhi Paniyaram(Tamil Nadu),Guntha Punugalu(Andhra Pradesh) is a very sumptuous and a healthy breakfast.

 Prepared by steaming a batter prepared using Rice and Black lentils (Udad dhall) using a specific mould (Kuzhi Paniyaram Pan).
The Mould generally is made of Cast Iron and has about 7 holes to pour the batter and steam.Off late,there is non stick mould available with 7 or 12 holes.

The savoury version is prepared using the Dosa-Idli batter tempered with mustard seeds,onions,cilantro and green chutney.Served with tomato-onion dip/chutney or Coconut Chutney.

The sweet version is made for festive occasions and also as an offering to God during Auspicious days.The batter is prepared from Rice/Wheat flour,Jaggery,Cardamom powder.

Jain Version : Skip the ginger and onions from the recipe and follow the rest of the recipe as is.
No Onion No Garlic : Skip the onions and replace with grated carrots for added flavor

Preparation Time : 10 -15 mins
Cooking Time : 15 mins
Serves : 3-4

Kuzhi Paniyaram/Paddu/Rice Lentil Dumplings


Ingredients

8-10 ladleful Idli/Dosa Batter
3-4 Green chillies finely chopped (adjust as per spice level)
Ginger finely chopped
1 small onion finely chopped
Few Curry leaves /Kadi Patha finely chopped
Cilantro / Corriander finely chopped
Handful bengal gram dhall /channa dhall /kadalai paruppu.(optional)

Method

  • Soak the channa dhall in warm water for about 20 mins.
  • Mix  all the ingredients(onion,chillies,ginger,cilantro,curry leaves) and the soaked lentil into the batter.
  • Adjust Salt if needed.
  • Heat the mould with a few drops of oil in each of the holes.
  • Once the mould is heated,pour in the batter into the holes ,take care to just fill 3/4th of the hole,leave space for rising).
  • After the top portion is cooked,carefully demould and cook on the reverse.
  • Serve hot with tomato onion chutney or coconut chutney.
Note : Tiny holes will appear on the top and the batter feels dry,indicating the batter is cooked.

Step 1 : Pour batter into each of the moulds.

Step 2 : One sideAlmost Cooked.Time to demould and cook the other side

Step 3 : Final Stage.Cooking on the reverse.
Yummy hot paniyarams/paddus all ready with cocounut chutney.

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