Paddu is also known as Appe, Guliyappa, Paniyaram, Kuzhi Paniyaram in the South of India, But we've always referred to it as Gundapongalu at home. 

If You have Dosae Batter, making Paddu or Gundapongalu is fairly easy. All you need is a Paddu Pan

A fun variation to the regular Paddus is the addition of Dill Leaves or Sabsige Soppu in Kannada. Dill Leaves has a very distinct & dominant flavor & I love the flavor it adds to the Paddus 

HOW TO MAKE DILL LEAVES PADDU | SABSIGE SOPPINA PADDU 

Makes 35 Paddus 

 You Will Need:

• Dosa Batter (See Recipe Here)
• 1/3 Cup Chiroti Rava (Fine Semolina)
• 1 small bunch of Dill Leaves/Sabsige Soppu
• 1 small Onion - finely chopped
•  4-5 Green Chillies 0- Very finely chopped
• A small knob of Ginger - peeled & grated
• A handful of chopped Coriander - Optional 
• Salt 
• Oil 

NOTES:

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Dill Leaves Paddu | Sabsige Soppina Paddu

Yield: 365 Paddus

Author: Deepthi Shankar

Ingredients

• Dosa Batter (See Recipe Here)
• 1/3 Cup Chiroti Rava (Fine Semolina)
• 1 small bunch of Dill Leaves/Sabsige Soppu
• 1 small Onion - finely chopped
• 4-5 Green Chillies 0- Very finely chopped
• A small knob of Ginger - peeled & grated
• A handful of chopped Coriander - Optional
• Salt
• Oil

Recipe For Dosa/Dosae Batter

• 3 cups Rice (See Notes)
• 1 cup Urad Dal - I used Gota Urad Dal
• 1 tsp Methi/Fenugreek Seeds
• 2 handfuls of Flattened Rice/Poha - The Thick Variety Only
• 2 tsp Moong Dal - Optional
• Salt as per Taste
• Oil to Make Dosas

• In a colander, measure out everything except Salt & oil & clean under running water until water runs clear
• Soak in a wide bowl with enough water & Urad Dal Swells up upon soaking. Soak for 4-6 hours
• Do Not discard the water used for soaking as it aids in fermentation
• Use a wet grinder or a mixer to grind into a smooth batter. I use a mixer & grind the batter in 3 batches, adding little water at a time
• Pour the batter into a large vessel, Add Salt & mix with your hands, cover & set aside in a warm place. It should take anywhere between 8-18 hours to ferment depending on the weather.
• Once the batter is well fermented & you are ready to make dosas, Stir the batter a couple of times.

Instructions

How To Make Paddus

1. In a bowl, add Dosa Batter, Chiroti Rava, finely chopped onion. Dill Leaves, Green Chilies, Ginger, Coriander leaves & some salt to taste. Mix well & set aside for 10 minutes
2. Heat a Paddu Maker, Grease it with Oil. When warm enough, pour a tablespoon of batter, ( it should fill only about 3/4th ) into each holes. Add a few drops of oil on the sides of each Paddu
3. Cover with a lid & cook on low-medium flame.
4. After a couple of minutes, Open the lid & with the help of a wooden skewer, flip the Paddus, Cover & cook for one minute more
5. Again, with the help of the wooden skewer, take the paddus out of the pan & Serve How with Peanut Chutney
6. Repeat the Process with the rest of the batter
7. While you can serve them with any chutney, Peanut Chutney tastes best with Paddus
8. NOTES:
9. Adding Chiroti Rava (Fine Semolina) makes it very crisp on the outside
10. Always cook the Paddus on Low-medium heat, this ensures that the insides get cooked as well

Did you make this recipe?

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