Masala Paddu
Crispy on the outside, soft and fluffy inside, these savory South Indian dumplings are made from a fermented rice and lentil batter. Spiced with onions, chilies, and a classic tempering, they make a perfect breakfast or evening snack.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Paddu Mixture
- b.In a large mixing bowl, take the dosa batter.
- c.Add the finely chopped onion, green chilies, grated ginger, and coriander leaves to the batter.
- d.Stir well until all the ingredients are evenly distributed.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.Heat 2 tablespoons of oil in a small pan (tadka pan) over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter.
- d.Add the chana dal and urad dal. Sauté for about 1 minute until they turn a light golden brown.
- e.Add the curry leaves and hing (asafoetida). Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
- 3
Step 3
- a.Combine and Finalize Batter
- b.Carefully pour the hot tempering mixture into the batter.
- c.Add salt to taste, keeping in mind if your batter is already salted.
- d.Mix everything thoroughly. The batter should be thick but have a pourable consistency, similar to pancake batter. If it's too thick, add 1-2 tablespoons of water and mix again.
- 4
Step 4
- a.Cook the Paddu
- b.Place a paddu (paniyaram/appe) pan on the stove over medium heat.
- c.Add a few drops of the remaining oil into each mold of the pan.
- d.When the pan is sufficiently hot, pour the prepared batter into each mold, filling it up to about 3/4 full.
- e.Cover the pan with a lid and cook on low to medium heat for 2-3 minutes.
- f.Uncover and check if the tops are set and the edges are golden brown. The paddu should be cooked halfway through.
- g.Using a wooden skewer or a special paddu-turning stick, gently flip each paddu over.
- h.Drizzle a few more drops of oil around the edges if needed, and cook the other side for another 2-3 minutes until golden brown and crisp.
- 5
Step 5
- a.Serve Hot
- b.Once both sides are cooked, remove the paddu from the pan.
- c.Serve immediately while hot and crispy with coconut chutney, tomato chutney, or sambar.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor and texture, use a well-fermented, slightly sour dosa or idli batter.
- 2Ensure the paddu pan is hot before pouring the batter to achieve a crispy exterior and prevent sticking.
- 3Cook on a consistent low-to-medium flame to ensure the paddu cooks through evenly without burning the outside.
- 4Do not overfill the molds; leave some space for the batter to rise and puff up as it cooks.
- 5For extra crunch, you can add 2 tablespoons of finely chopped fresh coconut to the batter.
- 6If your batter is too thick, the paddu will be dense. If it's too thin, it won't hold its shape. Adjust with a little water or rice flour to get the right consistency.
Adapt it for your goals.
Vegetable Paddu
Add 1/4 cup of finely chopped vegetables like carrots, bell peppers, or steamed sweet corn to the batter for added nutrition and color.
Cheese Burst PadduCheese Burst Paddu
After pouring the batter, place a small cube of mozzarella or processed cheese in the center of each paddu before flipping it. Kids love this version!
Rava Paddu (Instant)Rava Paddu (Instant)
For a quick version, make a batter with 1 cup of fine semolina (rava), 1/2 cup of curd, water, and the same masala ingredients. Let it rest for 20 minutes before cooking.
Spinach PadduSpinach Paddu
Add 1/2 cup of finely chopped blanched spinach to the batter for an iron-rich variation.
Why this is on our healthy list.
Promotes Gut Health
The use of a fermented rice and lentil batter introduces beneficial probiotics to your diet, which help maintain a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
Good Source of Plant-Based Protein
With urad dal and chana dal in both the batter and the tempering, Masala Paddu is a good source of plant-based protein, which is essential for muscle building, repair, and overall body function.
Provides Sustained Energy
The combination of complex carbohydrates from rice and protein from lentils ensures a slow and steady release of energy, making it an excellent breakfast or snack to prevent energy slumps and keep you active.
Frequently asked questions
A single serving of Masala Paddu (approximately 9 pieces) contains around 325-350 calories. The exact count can vary based on the amount of oil used and the specific batter composition.