Menthe Paddu: Rice Dumplings Karnataka Style


Paddu also variously known as Appe, kuzhi paniyaram, guliappa, yeriappa and ponganalu is an Indian dish made by steaming rice and fenugreek seeds batter using a mould. It is spicy, delicious and easy to cook with time given for soaking the rice and fenugreek seeds. Fenugreek helps in fermentation so curds and baking soda et al need not be used for the same. It can be had for breakfast or as an evening snack and can be enjoyed either hot or at room temperature. These ball shaped dumplings are rich in vitamins such as folic acid, riboflavin, niacin, Vitamin A and C, and pack minerals like copper, calcium and iron. 


Paddu, also known as Paniyaram is a much loved snack across the Southern Indian states of Tamil Nadu, Karnataka, Telengana, Kerala and Andhra Pradesh. It is said to originally hail from Chettinad in Tamil Nadu. Menthe is nothing but fenugreek seeds, so this dish is called Menthe Paddu, because of their use here. 

Preparation time: 20 minutes (excluding soaking time)

Cooking: 20-25 minutes

Servings: Makes about 30-40 dumplings


For Menthe Paddu

    2 cups - rice 

    2 tbsp – fenugreek seeds

    water as needed 

    2 tsp – grated ginger

    1.5 - green chillies

    1tbsp – curry leaves chopped

    1 tsp Salt 

For coconut chutney 

    ½ cup coconut 

    ¼ cup - Roasted gram 

    1inch piece – ginger

    3 – green chillies


    Take two cups of raw rice and wash thoroughly. After rinsing 3-4 times or until the water is clear, soak for 3 hours. 

    Next take the fenugreek seeds wash them well. Take the seeds and soak them in fresh water for a few mins

    Put the seeds in the mixer grinder and make a coarse paste

    Add ¼ cup water and grind again into a fine paste

    Transfer soaked rice into the same mixture, add water bit by bit and grind

    Transfer to a bowl and mix it well using your hand. Mixing with hand helps in fermentation

    Let it ferment for 8-10 hours 

    Next morning, stir it thoroughly, 

    Add water to adjust the mix to thick pouring consistency. Add water bit by bit

    Add curry leaves, chopped ginger, finely chopped green chillies and coriander and mix everything well

    Take a Paddu vessel, with 7-8 depressions or indentations; put it on stove and let it warm up 

    Pour batter into each depression – fill only till 3/4th as the batter will rise

    Pour a little oil over each 

    Cover and cook over a medium flame for a couple of minutes or till light golden brown  

    Flip over the paddus and cook on the other side

    Serve hot with coconut chutney  

Coconut Chutney 

    Take one cup coconut in a mixie

    Add ¼ cup roasted gram 

    Add green chillies and ginger

    Add salt to taste or 1tsp

    Add a small piece of jaggery 

    One cup water and grind once

    Add curry leaves, grind again and transfer to a bowl

    Temper it with mustard seeds sputtered in a tsp of hot oil 


Fenugreek seeds are rich in fibre which assist in weight loss, controlling sugar and proper digestion.