Paddu

This article needs additional citations for verification. Please help improve this article by adding 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)

Paddu

Ponganalu with Coconut chutney and Hyacinth Bean Palya
Alternative names	Paniyaram, Ponganalu, Kuzhi 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, Kuzhi Pinyaram, Takoyaki
Media: Paddu

Paddu (Kannada: ಪಡ್ಡು, ಗುಳಿಯಪ್ಪ) 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 with chillies or sweet with jaggery respectively. Paddu is made on a special pan that comes with multiple small indentations.

• 
  Paddu
• 
  Paddu making
• 
  Paddu
• 
  Guliyappa being prepared
• 
  Paddus/Guliyappa
• 
  Prepared Paddu

• Æbleskiver, a Danish sweet dish
• Khanom krok, a Thai dish
• Mont lin maya, a Burmese dish
• Neyyappam, a fermented South Indian sweet dumpling fried in Ghee
• Pinyaram, an Indonesian dish
• Poffertjes, a Dutch sweet dish
• Takoyaki, a Japanese dish
• Unni appam, a fermented South Indian sweet dumpling made with fruits like Jackfruit or Banana

Wikimedia Commons has media related to Paniyaram.

• Video of the making of kuḻi paniyaram – Wikimedia Commons

ylfd=cb[lv[l ḍg[lh[gh[bṅḥ[l [lṇ\[t\[t;\[b

This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e