I grew up eating this classic South Indian breakfast dish. It has many names. Paddu, appe, gundponglu etc, based on the region it is made. But, the traditional recipe which is made from a rice and urad dal batter, remains the same. The characteristic sphere like shape comes from the pan with hemispherical moulds.
They spherical pancakes are very versatile. They can be savoury or sweet and the batter can be made with almost any type of flour. This recipe is a combination of mung beans (whole green gram dal) and urad dal (Split Black gram).
Begin by soaking dal in water and leave it overnight or for at least 10 hours. The dal absorbs water and softens. Drain out water and grind into a smooth batter with 1/2 cup of water. Then add fine semolina, rice flour, curry leaves, chopped onions, red chili powder (you could replace it with finely chopped green chilies), a pinch of asafoetida, cumin seeds and salt. You can always tweak the spice levels according to your palate. Add 1/2 cup more water and mix well to get a thick batter.
Let the batter rest for 5 – 10 minutes. Give it a final stir before pouring batter into moulds. Cook until both sides turn a lovely golden brown. They are crispy on the outside, moist and fluffy inside.
The best way to eat these paddus are with coconut chutney or sambhar. You could also serve this with Chutney pudi (chutney powder) or Indian pickles.
This batter remains fresh for 2 – 3 days, stored in an airtight container, kept in a refrigerator. Give it a good mix before using it. Add little water, if required, to adjust the consistency.
Hope you enjoyed this recipe. Watch the video below, to see how it’s made.
Happy Cooking! 🙂
Total : 10 Hours 30 Mins
Prep : 10 Mins
Cooking : 10 Mins
- Mung beans / Moong dal – ½ Cup
- Urad Dal / Split Black gram – ¼ Cup
- Fine Semolina / Rava – ¼ Cup
- Rice Flour – 1/8 Cup
- Asafoetida – a pinch
- Chopped, onion – 1
- Chopped curry leaves – 1 Sprig
- Red Chili Powder – 1 ½ Tsp
- Cumin Seeds – 1 Tsp
- Salt – 1 Tsp
- Water – 3 cups to soak dal + 1 cup for batter
- In a bowl, soak mung beans and urad dal in water. Let it soak overnight or for 10 hours. Drain out water.
- Add soaked, drained dal and ½ cup water into a food processor. Grind into a smooth batter.
- Pour batter into a bowl. Add fine semolina, rice flour, cumin seeds, asafoetida, chopped onion, chopped curry leaves, red chili powder, salt and ½ cup water. Mix well to form a batter and keep aside for 10 minutes.
- Heat a non stick Appam pan or Ebleskiver Pan. Pour 1 tablespoon of batter into each oiled moulds. Cover and cook for 2 minutes.
- Once the lower surface becomes golden brown, flip and cook until the other side also turns brown.
- Serve with chutney pudi(powder), lemon pickle or sambhar.