You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!
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 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 Paddu
- 1/2 cup moong dal
- 1/4 cup urid dal
- 3/4 cup Rice
- 1 teaspoon methi / fenugreek seeds
- 1 Onion chopped fine
- 2-3 green chilli chopped fine
- 1/4 cup Dhania/ Coriander Leaves chopped
- Salt to Taste
- 2 teaspoon oil for greasing
- Wash and soak the yellow moong dal, urid dal in a bowl and rice in a separate bowl. Add the methi seeds in the dals and let them all soak for 6-7 hours. Actually, the rice needs to soak for 6-7 hours the dals can soak for 3-4 hours.
- Drain and grind the dals to a smooth paste with minimum water. Transfer to a big bowl.
- Drain and grind the rice to a paste again with minimum water. Mix in the dal and set aside to rise for 8 hours.
- In the morning when you want to make the appe add the onion finely chopped, green chillies, coriander leaves, salt to taste and mix well.
- Grease the non-stick gunpangala/paniyaram/ appe pan on a medium flame.
- Pour the batter into each mould till 3/4 full cover and cook on a medium flame.
- When the edges of the become golden brown turn each appe upside down use the using the small spatula provided with the pan.
- Cook on the other side.
- Remove to serving plate and serve immediately.
- My pan cooks 11 appes at a time.
- Continue adding the batter and cooking till all the batter is over.
- The number of appe you will get will depend on the side of the mould.
- In my case I got about 35 of them.
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