Creamy Moutabel also called Mutabal is part of the Middle East Cuisine is made from Roasted Eggplant. A delicious way to add in your family’s diet aubergine a very healthy but much-disliked vegetable. Serve it as a part of Mezze Platter or for the Tailgating you host next?
Moong and Urid Dal Paniyarams
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 carbohydrate 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 micronutrients, 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.
Moong Dal,Urid Dal Ponganalu
Day 4
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80
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Srivalli Jetti says
I like the word Paddu Arch, has a good ring to it…and all sorts of paniyaram make their way to breakfast table, making our job a little more colourful!..this one sounds yummy!
Vaishali says
I love these dumplings..paddu…I am just laughing over this name……wonder why!..but they definitely look soft and I just want to have one of them , well dunked into that chutney.
Kalyani says
This proteinicious paddu are a fav with the husband. Although I don’t make it that often.
And my Ajji also used that coconut tuft to smear oil onto the tava before making these or dosas
Sapana says
My one friend calls them paddu. The combination of dal and rice makes it more flavorful and tasty.
Rajani says
I have seen paniyaram made with dosa batter, but not with a dedicated batter just for it. Let me bookmark the recipe Archana.
Anlet Prince - Annslittlecorner says
The texture is super spongy. Hearty snack
Srividhya Gopalakrishnan says
Those paddu looks super inviting and I can gobble them up at any time. Awesome clicks
Priya Suresh says
Thats a fabulous, nutritious and definitely a super filling paddu, my kind of breakfast. Loving it.
Sowmya says
That’s a yummy paniyaram! I am off to grab my appe pan again. Lovely pick for this theme!
PJ says
They look so tempting Archana. We use that tawa that you mentioned. Though it needs to be greased and tended well, the taste is simply out of the world.Superb share!
Nalini says
This is one such protein packed paniyaram,we do make dhal paniyaram but with different dhal combo..
Sharmila-The Happie Friends Potpourri Corner r says
So crispy and yummy.. Perfect for evening snack with hot Chai..
Sharmila-The Happie Friends Potpourri Corner r says
So crispy and yummy. Perfect for evening snack with hot Chai
Gayathri Kumar says
I make this type of paddu with mixed dals. The moong dal version looks so good. Today I am making your version.
Sharmila - The Happie Friends Potpourri Corner says
Even i thought it as kuzhi paniyaram before reading.. Paddu looks so crispy and yumm..
Preeti says
Love this tempting snack… perfect for rainy season plus hot masala tea.
ruchi indu says
I have also planned one paddu in this series. Paddu looks very crispy. It would definitely be a hit..
Mayuri Patel says
I love any sort of paddu…I’m a huge fan of them. Such a healthy snack to enjoy, soft and crunchy at the same time.
ArchanaPotdar says
Thanks, Mayuri.