5 September, 2017
Moong Dal,Urid Dal Paddu
Moong Dal, Urid Dal Paddu is a yummy protein rich breakfast the South Indian way. Paddu is also known as Kuzhi Paniyaram and Gunta Ponganalu.
Paddu is the word used in Kannada, Paniyaram in Tamil and Gunta Ponganalu in Telugu. The other names are appe, guliappa, gulittu, gundponglu, ponganalu. Black lentil and rice batter is steamed in a special tawa/skillet/mould. Originally the skillet was made of a material called “beed” now it is available in non-stick versions. This non-stick version uses very little oil, the mould is greased then we use only if needed.
I remember my granny making Paddu in her “beed tawa”.She used to have a bowl of oil and homemade ghee mixture in which she dipped the coconut fibre to grease the mould. The greasing was done before adding batter and just before closing the lid she added a spoonful of the mixture of ghee and oil. They were the best Paddu I have ever eaten.
Gunta Ponganalu can be made sweet by adding jaggery and spicy by adding chillies.
Most South Indian Breakfasts are idlis, Dosa and variations from the batter. The batter is generally 3:1 carbohydrates to proteins the ideal ratio of carbs and proteins for an average person. The South Indian Breakfasts are hence very healthy as you eat proteins and carbs and minerals and micro nutrients, your chutney and veggie.
The regular Gunspangla, as my mom called it can be visited here.
I have adapted this recipe from the Tarla Dala Site.
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