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| Alternative names | Paniyaram, Ponganalu, Kuzhi paniyaram, appe |
|---|---|
| Course | Tiffin |
| Place of origin | India |
| Region or state | Tamil Nadu,Karnataka,Telangana,Andhra Pradesh, andMaharashtra |
| Main ingredients | rice andblack lentilsbatter |
| Similar dishes | Panyalam,Pinjaram,Kuzhi Pinyaram,Takoyaki |
Paddu (Kannada:ಪಡ್ಡು, ಗುಳಿಯಪ್ಪ) is anIndian dish made by steaming batter using a mould. It is named variouslypaniyaram, guliyappa, yeriyappa, gundponglu, bugga,Kuḻi paniyaram (Tamil:குழிப்பணியாரம்),ponganalu, gunta (Telugu:పొంగనాలు, గుంట), orTulu:appadadde,appe (Marathi:आप्पे) . The batter is made ofblack lentils andrice and is similar in composition to the batter used to makeidli anddosa.[1] The dish can also be madespicy withchillies orsweet withjaggery respectively. Paddu is made on a special pan that comes with multiple small indentations.
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