Intro
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.
Origin
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
Ingredients:
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
Method:
• 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
Conclusion
Fenugreek seeds are rich in fibre which assist in weight loss, controlling sugar and proper digestion.
