Vegetable appam /paddu – popular North Karnatak breakfast/snack #ricedumpling #glutenfree

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As a part of our staple diet, we make dosa with-in no time, so much so that, many days in the week, breakfast will be named after it. (let’s have dosa would mean lets have breakfast)

Another gleeful and enjoyable healthy breakfast/snack item, that could be whipped up easily with the dosa batter is paddu or appam. One of the popular snacks in North Karnataka and many other parts in South India with various nomenclature.

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You can mix up all your favourite vegetables and also dry fruits (if you like), and cook in the appam tava, that gives a pretty crisp to the crust and moist and soft interiors to the paddu.

If you are making it for kids, you consider adding some raisins or chopped dry fig along with vegetables, which gives a mild sweetness to the dish.

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An easy breezy and tasty recipe, which could very well be a part of your kids lunch box or  treat to the tea party.

Recipe

For the batter

  • 2 cups of rice
  • 1 cup of black gram splits /udad dal
  • 1/4 tsp fenugreek seeds
  • 3/4 cup of water to grind

Method –  Wash all the ingredients thoroughly and soak in overnight (at least 6 hours). Grind them into smooth paste  with a 3/4 cup of water and leave it for fermentation for 8 more hours (or you may leave it overnight)

Paddu/appam batter mix

  • Batter as above
  • 1/4 cup of grated carrot
  • 1/4 cup finely chopped onions (1 red onion)
  • 10-12 broken cashews
  • 4 green finely chopped green chillies (optional)
  • 3 tbsp of finely chopped cilantro leaves
  • 1 1/2 tsp salt (or as required to taste)
  • pinch of cooking soda or fruit salt (I used ENO fruit salt)

10-12 tbsp of vegetable oil required for cooking

Method – Mix all ingredients together and taste to adjust the salt. Heat the non stick appam/paddu tawa, and pour the batter until 3/4 of the cup is full. Put a half tbsp of vegetable oil on top of each cup filled with batter. Cover the tawa with the lid. Let it cook on a low medium flame.  After 3 minutes turn the paddu with the help of a fork and cook another 2 minutes.

Once the golden spots appear on all sides, it’s ready to taken out of the tawa.

Serve it hot with the coconut chutney and liquid jaggery.

Makes about 2 dozen paddu/appam.

Note –

  1. Low flame cooking is the key to get crust crisper.
  2. You may consider adding some more oil on top of the batter to get a tastier version.

 

 

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3 Comments Add yours

  1. I love paddu!! just stumbled upon your blog when I was googling for something… Lovely blog I must say!! by the way, although you mention that you are from Navi Mumbai…are you originally from Karnataka? 🙂

  2. cafebaklava says:

    Thank you for the appreciating words. Yes, I am from Karnataka 🙂

  3. My brothers girlfriend is gluten free I must pass this recipe along.

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