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Paddu is a popular South Indian delicacy, its circular form and slightly crispy outer layer with a soft core make it very popular among people. Many times it is found stuffed also with grated coconut and jaggery. The batter that results in the fluffy texture is made from rice flour and urad dal mix. Originally from the coastal regions of Karnataka and Tamil Nadu, it has gained a permanent place in the array of breakfast items from South Indian cuisine.
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The fermented batter is poured into a special pan called an appe pan or paniyaram pan, which has multiple small, round indentations. As the batter cooks, it forms crispy, golden-brown exteriors while maintaining a soft, spongy interior. Similar to this process of cooking, around the world there are other various dishes too consisting of different flavours and ingredients.
Takoyaki
Takoyaki, originating from Japan, is a savoury snack similar to Paddu from South India. Both are round, batter-based dishes cooked in specialised pans. Takoyaki, made with a wheat flour batter, typically contains diced octopus, tempura scraps, pickled ginger, and green onions, offering a savoury and slightly umami flavour. In contrast, Paddu is crafted from fermented rice and urad dal batter, often mixed with spices and vegetables, delivering a tangy and spicy taste. While Takoyaki is garnished with sauces and bonito flakes, Paddu is usually served with chutneys.
Kue pinyaram
Both dishes are made from rice flour and coconut milk, resulting in a soft, fluffy texture. Kue pinyaram, originating from West Sumatra, has a slightly sweet flavour due to the addition of palm sugar, whereas paddu, or appe, can be either sweet or savoury depending on the ingredients used. The main difference lies in the cooking method; paddu is typically made in a special mould with multiple cavities, while kue pinyaram is fried individually.
Mont lin Maya
Mont Lin Maya is a traditional Burmese dish resembling Paddu. Both dishes are made from rice batter and cooked in a similar manner using special pans with spherical indentations. Mont Lin Maya, also known as "Burmese rice cake," includes ingredients like chickpeas, spring onions, and quail eggs, adding unique textures and flavours. Unlike Paddu, which often uses lentils and spices, Mont Lin Maya has a more diverse filling.
Khanom Krok
Khanom krok, a Thai dessert made primarily from and rice flour, coconut and other ingredients. Both are round, bite-sized treats cooked in special pans with indentations. But, Paddu is savoury, made from fermented rice and urad dal batter with spices. The flavour of Khanom krok is rich and creamy with a hint of sweetness, contrasting with Paddu’s spicy and tangy profile. Originating from Thailand and India respectively, they showcase the diverse culinary traditions of their regions.
Also read, Appe For Breakfast: 5 Varieties To Try
Poffertjes
Poffertjes, a small Dutch pancake originating from the Netherlands, are made with yeast-based batter, often served with powdered sugar and butter, delivering a sweet, fluffy flavour. Poffertjes are a sweet treat, while Paddu is a savoury snack, highlighting cultural variations in ingredients and flavour profiles.
Æbleskiver
Æbleskiver, a traditional Danish treat, closely resembles the Indian paddu. Both are spherical, pan-cooked delicacies made from batter. Æbleskiver, typically enjoyed during Christmas, are sweet, featuring ingredients like flour, milk, eggs, and sugar, often flavoured with cardamom. While Æbleskiver is served with powdered sugar and jam, paddu is paired with chutney, highlighting their distinct cultural flavours.
