This article needs additional citations for verification. Please help improve this articlebyadding 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 message) |
![]() | |
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 |
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 chilliesorjaggery respectively. Paddu is made on a special pan that comes with multiple small indentations.
![]() | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
ylfd=cb[lv[l ḍg[lh[gh[bṅḥ[l [lṇ\[t\[t;\[b