Paddu / Kuzhi Paniyaram / Rice Lentil Dumplings

A traditional South Indian recipe known by various names viz Paddu (Karnataka),Kuzhi Paniyaram(Tamil Nadu),Guntha Ponganaalu(Andhra Pradesh) is a very sumptuous and a healthy breakfast. It is served with spicy and tasty coconut chutney or tomato chutney. 

You can pack the paniyarams in children's lunch boxes or can also be carried for picnics or pot luck parties. 

A special vessel/equipment called paniyarakal is used to make this delicious paniyarams .
The Mould generally is made of Cast Iron and has about 7 holes to pour the batter and shallow fry.Off late,there is non stick mould available with 7 or 12 holes. Every cavity has a little oil poured in and when it gets heated the batter is poured and fried until crisp.

Paddu / Paniyaram is prepared using the Dosa-Idli batter tempered with mustard seeds,onions,cilantro and green chillies.  You may also add grated carrots to the batter. 

The Chettinaad Kuzhipaniyaram is prepared using a special batter that is ground exclusively for making the paniyarams.  You can get the recipe here .

Preparation Time : 10 -15 mins

Cooking Time : 15 mins

Serves : 3-4

Jain Version : Skip the ginger and onions from the recipe and follow the rest of the recipe as is

No Onion No Garlic : Skip the onions and replace with grated carrots for added flavor

Ingredients
10 -15  ladleful Idli/Dosa Batter
3-4 Green chillies finely chopped (adjust as per spice level)
Ginger finely chopped
1 medium onion finely chopped
Few Curry leaves /Kadi Patha finely chopped
Cilantro / Corriander finely chopped
Handful bengal gram dhall /channa dhall /kadalai paruppu.(optional)

Method

• Soak the channa dhall in warm water for about 20 mins.
• Mix  all the ingredients(onion,chillies,ginger,cilantro,curry leaves) and the soaked lentil into the batter.
• Adjust Salt if needed.
• Heat the mould with a few drops of oil in each of the holes.
• Once the mould is heated,pour in the batter into the holes ,take care to just fill 3/4th of the hole,leave space for rising).
• After the top portion is cooked,carefully demould and cook on the reverse.
• Serve hot with tomato onion chutney or coconut chutney.

Note : Tiny holes will appear on the top and the batter feels dry,indicating the batter is cooked.