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Paddu Pan Cakes


 

Paddu is a kind of Indian Pan Cake which is quite popular in South India. Paddu is also known as Gunta Punugulu, Paniyaram, etc, etc in various other languages. Generally these can be made sweet or spicy variants based on the dough and recipe you choose.

Unlike an Idli which is steamed, and unlike Dosa which is fried, a Paddu is sort like it is baked as well as fried a pan with oil. So it has the consistency of an Idli inside, but it has delicious crunchy outer shell which tastes like Dosa. This makes Paddu interesting !

In this post we are going to show you how to make a simple and quick spicy Paddu variant with commonly existing ingredients at home.

Ingredients:
Based on the quantity you wish to make you can choose to use the quantity of the ingredients. Hence we are just listing the ingredients to use in this recipe. Based on your overall quantity and your choice you can vary the quantity of each.

You need:
Vegetable oil - for shallow frying
Grated Carrot
Finely chopped Onion
Finely chopped Green Chillies (spicy variant)
Finely chopped fresh Coriander
Cumin seeds
Dosa Batter
Salt to taste
Turmeric Powder - a pinch (optional)
Paddu Maker - we used Prestige non-stick Paddu Maker (we suggest you to use a non-stick pan than a traditional pan, so that it does not stick). Or else you can use some kind of traditional seasoned cast-iron pan, or even choose a stone pan which is seasoned.


Preheat the pan directly on a gas burner in a low flame. Pour some couple of drops of oil in each cavity.

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Mix all the ingredients into the Dosa batter so that we get the Paddu batter.

Now pour this paddu batter into the cavities as shown. You should hear mild sizzling sound. If this sound is too intense, then your pan is too hot, and may burn them. If you do not hear any sizzling sound which means your pan is not heated enough. So make sure you have the right amount of heat before pouring the batter.

After a minute, you can cover with a lit as shown (preferably a dome lid as shown) so that the paddu will cook evenly. This makes them to fry in the bottom, while gently bake them in the top.

After couple of minutes you should see the top of paddu rise. At this point optionally you can put couple of drops of oil on top of each paddu. Since we used non-stick pan, the paddu will completely rise above the pan. With the spoon or with a chopstick, you can flip them over so that it gets crispy on the other side too.

You can see here all of them are flipped. Leave it for a minute so that it gently gets cooked.

Take the paddu in a serving bowl, and you can have hot Paddu with spicy Indian chutney of your choice or just with plain coconut chutney. You can also have them with hot Sambar and or even with Mutton or Chicken curry.

It is an ideal breakfast dish. And it is also an ideal dish for dinner if you got already ingredients at home. In fact you can also put any vegetables of your choice, like sweet corn, grated cheese, grated paneer (Indian Cottage Cheese), finely chopped capsicum, grated beetroot, etc.


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