Paddu is also known by other names like Kuzhi paniyaram (Tamil or Malayalam), Guliyappa/Yeriyappa/Gundponglu (Kannada) and Gunta Ponganalu (Telegu / Tulu). Paddu consists of batter made from rice and lentil similar to Dosa and cooked with spices and flavours. It requires special pan with craters.


  • 3/4 cup Rice
  • 1/4 cup Black gram / Urad dal
  • 1 teaspoon Split chick peas / chana dal
  • 1 teaspoon Flattened rice / poha
  • Oil
  • 4 Curry Leaves
  • 2 Green Chillies
  • 1 Onion, medium
  • 1/4 teaspoon Fenugreek seeds
  • Salt


  1. Wash and soak together the rice, urad dal, chana dal, fenugreek and poha in water for at least 4 hours. Drain and grind.
  2. Rotate the Paddu and roast it on other side for a minute.
  3. Add salt and mix well. Cover and leave it to ferment overnight.
  4. Add finely chopped onion, green chillies and curry leaves to the batter.
  5. Grease paddu tawa / appam tawa and place batter to cook for 2-4 minutes.
  6. Serve Paddu hot along with coconut or ginger chutney.

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