Paddu (Kannada), appe (Konkani), ponganalu (Telugu), paniyaram (Tamil), unniyappam (Malayalam), is one very popular dish in South India. To make this we require a special paddu tava ( Appe Kayli ), which looks like following.
Usually we get two kinds of tavas , one of black colour(of cast iron) and other silver color(I guess it is aluminium). In silver one the batter does not stick to tava , so preferably use that. These days we get non stick paddu tava , which looks like following. If using cast iron tava , grease it with oil in the night and use it for making paddu next day. By doing this, paddu does not stick to tava .
Urad Dal Paddu(Udida Appe)
Ingredients
- 1 cup urad dal
- 2 cups rice
- 1/2 cup avalakki poha
- Salt
- Oil
Instructions
- Soak dal and rice in water for about 3-4hrs.
- Grind with poha(washed in water to make it soft) and salt.
- Make it to the consistency of dosa batter.
- Keep overnight for fermentation.
- Heat the tava & add little oil.
- Pour the batter in the tava(mix the batter well before using it).
- When it is fried from one side, turn & cook on other side.
- Serve hot with coconut chutney .
Notes
Urad Dal Paddu(Udida Appe)
Ingredients
- 1 cup urad dal
- 2 cups rice
- 1/2 cup avalakki poha
- Salt
- Oil
Instructions
- Soak dal and rice in water for about 3-4hrs.
- Grind with poha(washed in water to make it soft) and salt.
- Make it to the consistency of dosa batter.
- Keep overnight for fermentation.
- Heat the tava & add little oil.
- Pour the batter in the tava(mix the batter well before using it).
- When it is fried from one side, turn & cook on other side.
- Serve hot with coconut chutney .
Notes
This is used as a side dish. A sweetish chutney which is very flavorful.
Ingredients: 1/2 fresh/frozen coconut 1/4 tea spn tamarind extract or 1-2 pieces of tamarind 10 strands coriander leaves 2 tea spns jaggery 2-3 red chiles Salt
Method: Heat the chillies directly on the gas flame for 1min(be careful while doing this). Grind all the ingredients together. Serve as a side dish with rice.
Serves : 3 Preparation time : 5min
