Paddu / Gundponglu

We always called Gundponglu as "Dosa Balls" :D They were made using dosa batter by my mom. Whenever we nagged about having 'dose again' she made dosa in a different shape! Clever mom :) She made separate batter for gundponglu some times to make them soft and spongy. Gundponglu are best savored hot hot right out of the pan with some spicy chutney. We love onion gundponglu more than plain ones. You can add grated veggies, and make your own version of these dosa balls.

You need the following to make gundponglu :

Parboiled Rice : 3 cups + Fenugreek seeds/menthe kaalu - 1/2 tsp
deskinned black lentils/uddinabele/uraddal : 1/2 cup
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Pressed Rice /Avalakki : 1/2 cup
OR
Puffed Rice/Mandakki/Puri : 1.5 cup
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1.Soak all 3 ingredients separately for 5 hrs and grind them separately. Mix all of them and pour them in a airtight container and set it aside to ferment for next 10-12 hrs. You can add a tsp of salt to the batter before you set it aside for fermentation.
2.Let the batter be little watery. Water helps fermentation process. Do not make very tight dough.
3.Spoon required amount of fermented batter to a separate vessel and add salt and give a good mix. If water is required to make the batter thin you may add it.
4. Heat the gundponglu henchu/tava and spoon the batter into the little wells of the tava.
5. After a min, turnover paddu using the wooden stick .
6. These days we get non-stick paddu tava so all its accessories comes with it. If you are using cast iron tava use a steel spoon to turn over. Once both the sides are browned, remove from the tava and serve hot with chutney of your choice.

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For Onion Paddu / Gundponglu :
Chopped Onion , Chopped coriander leaves , Green Chilli paste, salt. Add all these to the paddu batter and mix. Make paddu in the same way as explained above.

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32 comments:

Ramya Vijaykumar said...

Nice crispy paddu... First time here you have a vivid collection of recipes...

Cham said...

Usually the last idly batter are used to do paddu :) Looks crisp and delicious :)

LG said...

Ramya, Thanks for droping by TOM. Keep Visiting :)

LG said...

@ Cham,

I have seen many making paddu using idli batter, I have not tried it. Should give it a try!

Deepika said...

Hi Lakshmi, thanks for visiting my blog! I too am from Karnataka and this is my first visit too to your site. I thoroughly enjoyed seeing so many South Indian recipes on your blog! I plan to drop by often.

Uma said...

yummy snack! Simple and delicious. The kulfi looks great too!

LG said...

It is nice to have you here Deepika. I hope you enjoyed your stay at TOM and good to learn that you are from Karnataka.

rekhas kitchen said...

all mom s are always like that only na they know how to feed there kids by the way we call these as gunta pongadalu in telugu but your recipe is little different will try this one

Kitchen Flavours said...

Wow plate looks inviting. Shall i come down dear??

LG said...

@ Rekha,
I agree all mom's know how to make their kids eat :D

@Lubna,
Banni manege, khanditha maadthene paddu

Veda Murthy said...

nanu breakfast ge barthini LG! looks yummy....i will get that plate soon....and try ur version...i læove them and always ask my mom 2 make it when i go to blr...i agree i like the onion version...my neighbour here also added a small chops og garlic...thats also heavenly!!!!!

Happy cook said...

Looks so cute. Yeah moms are always clever like that, i am sure we are also tricking our kids with tactic like these :-)

Ramya said...

I would like to inspire you -
Check this

Lakshmi Venkatesh said...

Looks so nice. I also many a times do this as a variation.

RAKS KITCHEN said...

Cool, next time i am gonna try this:)

sowmya said...

looks very good..i love paniyaarams..

UjjU said...

Namma manenalli Guntpongnal maado tavaneilla ri! Nangu beeku. :( Nimma photo noodidhare aase aagathe. Next time Indiage hoodhaga, noodona, tava tarthini. :)

Uma said...

hey even my mom used to do this...we cal it Kuli Paniyaram

Sireesha said...

I also make the same way ...Yours look delicious and yummy..

srikars kitchen said...

nice entry.. looks delicious...

Smitha said...

Your Paddus are making me desperate. It has been a long time since i had some and I dont have the paddu henchu, looked around for it but could not find! I wish i had the henchu!!

Sharmi said...

it is called paniyaram in tamil. I simple love this and it disappears in minutes. btw your template looks beautiful.

Malar Gandhi said...

Paddu looks delicious!

Sushma said...

nangoo thinnabeku annistha ide, will do it shortly.
wow!, I never knew you could add puri for paddu, new for me..,
Thanks for sharing

LG said...

@ All,

All are welcome home to eat paddu ;)

Sukanya Ramkumar said...

This sounds different to me. Look so good. Turned out perfect for u....

Kitchen Flavours said...

A small suprise waiting for you dear.Click on the link to follow Award Time

DEESHA said...

i love this lakshmi .. i usually use the leftoved batter to make this .. tastes yum with coconut-ginger chutney

notyet100 said...

have eaten this many times from my frens tiffin,..i forgot the name ,..thanks to ur post ,,now i knw the name,..cause of blog break missed reading yummy posts...now i am catchin up,...:-)

Dibs said...

Such cute names ... I know these as paniyaramsm, but I like the sound of paddu, and gundupongalu better!

Namratha said...

Every post of yours makes me nostalgic Lakshmi, now that I got back from Mysore recently, its even more! We love paddu too.

Bhargavi said...

I feel bad whenever I VISIT this recipe, as I dont have the vessel to prepare :-(... will get this time when i visit india...

My mom doesn't do this at home so was not aware of it... started eating in our office campus as evening snack... yummy, tasty :)