Appe/paddu with cooked rice.
A spicy, delicious and easy to make appe/paddu or kuzhi paniyaram. This appe is made of cooked rice, you can also use leftover rice. Serve hot in breakfast or as a snack. It also taste great in room temperature.
Its known by various names in South India including paddu, appe, guliappa, gulittu, yeriyappa, gundponglu, ponganalu.
Kuzhi paniyaram or Paddu/GuLiyappa/Yeriyappa or Gunta Ponganalu or Tulu : “appadadde” is an Indian dish made by steaming batter using a mould. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. The dish can also be made sweet or spicy depending on the ingredients jaggery and chillies respectively. Paniyaram is made on a special pan that comes with multiple small fissures.
Source – Wikipedia
You may like some more appe recipes made with different ingredients on this blog.
1. Red lentil appe
This week #209th #FoodieMonday bloghop theme is #ThindiYenu suggested by Aruna SarasChandra. Who blog at Vasus Veg Kitchen.
Do visit her space for many authentic, delicious and healthy vegetarian recipes. Recently loved her oats and nuts laddu. I will to try it soon.
ThindiYenu in Kannada means What is for Tiffin. According to Aruna here tiffin is refers to breakfast. And my contribution is this spicy and delicious rice paddu or appe using leftover rice.
I always love to make different types of appe. When Aruna suggested the theme Karnataka special breakfast or ThindiYenu.
I was searching for Karnataka breakfast recipes and loved this paddu recipe.
My son is at home this time for few days and he loves spicy food so I have made this paddu or appe spicy. Fresh cooked rice or leftover rice both can be used for this appe. At first I didn’t plan to use coconut but my vegetable vendor bought fresh coconut in the morning. So I have used it. Coconut definitely enhance the taste. But if you don’t have coconut then you can skip it.
Recipe adopted from Veg recipes of Karnataka
Cooked rice – 1 cup
Semolina or suji – 1/4 cup
Curd – 1/4 cup
Ginger – 1/2 inch piece, grated
Green chilli – 1, finely chopped
Cilantro or coriander leaves – handful, chopped
Water – 1/4 cup
Fresh grated coconut – 2 – 3 tablespoons, optional
Curry leaves – 8 – 10, chopped
Mustard seeds or rai – 1/2 teaspoon
Cumin powder – 1 teaspoon
Chaat masala powder – 1 teaspoon
Black pepper powder – 1/2 teaspoon
Lemon juice – 1 teaspoon
Oil – 1 teaspoon + to fry
Salt to taste
Eno fruit salt – 1/2 teaspoon
1. Grind the cooked rice with curd, lemon juice and 1/4 cup water.
2. In a bowl mix ground rice, semolina or suji, grated ginger, chopped cilantro or coriander leaves, salt, cumin powder, chaat masala powder, black pepper powder and grated coconut. Mix well and keep the batter aside.
3. Heat oil in a small pan. Add mustard seeds and let the seeds splutter. Now add finely chopped green chilli and curry leaves. Switch off the flame and add this tempering in the batter. Mix well.
4. Just before cooking add eno fruit salt and give a good stir.
5. Heat an appe pan. Pour few drops of oil in every hole.
Pour a spoonful of batter in every hole. Cover and cook on low heat until appe becomes light brown.
6. Flip and turn the appe upside down. Cook uncovered till appe becomes golden brown from both the sides.
7. Serve hot with any chutney or sauce.
1. You can add 1 finely chopped onion in the batter.
2. If you are making it for kids omit chilli. Or to make it more spicy add one more finely chopped green chilli.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.