Sabbasige Paddu (Appo)

Paddu is a South Indian dish made by steaming or frying batter using a mould. The batter is made of black lentils (urad dal) and rice and is similar in composition to the batter used to make idli and dosa. It is a common breakfast item in all parts of Karnataka. Paddu is also known as – Guliappa, Gundponglu, and Paniyaram. It is called Appo in Konkani. This recipe is unique because of the addition of sabbasige (dill) and onions.

Sabbasige is known as “Dill” in English and is widely available everywhere. Dill weed is a unique perennial herb with pleasant anise-like flavor. Its sprigs (leaves) as well as seeds are used as seasoning in various cuisines worldwide. This popular herb contains no cholesterol and is very low in calories. Nonetheless, it holds many anti-oxidants and dietary fibers, which help in controlling blood cholesterol levels. It is also rich in many vital vitamins, including folic acid, riboflavin, niacin, vitamin A, ß-carotene, vitamin-C that is essential for optimum metabolism inside the human body.

You will require two equipments to make this dish:

• Wet grinder- the batter is best when ground in a wet grinder than the batter ground in a mixer grinder.
• Paddu tawa: The use of the special Paddu tawa ensures the best Paddus. You can find this tawa in South Indian stores across the country, and its non-stick variety is quite popular. As an alternative, a regular kadhai may also be used. It is always a good idea to buy a tawa with lid.

Preparation time: 10 minutes

Soaking Time: 4-5 hours (Fermentation-overnight)

Cooking time: 15-20 minutes

Serves: 3-4 people

Recipe Courtesy – Smitha Pai (My Mom)

Ingredients	Quantity
Urad dal (split, skinless)	¼ cup
Fenugreek Seeds	1 tsp
Rice (Dosa variety)	¾ cup
Chana Dal	2 tbsp
Dil leaves	1 bunch
Onion	1 large
Coconut/Vegetable Oil	to fry the paddu

Measurements tip:

The cup that I use here is the standard measuring cup and if you use the same measurements it yields the serving size mentioned. But you can substitute this cup with any cup of your choice where the measure of urad dal is 1 cup, rice 3 cups chana dal 1/3 of that same cup. Adjust fenugreek seeds accordingly.

Method

Wash urad dal thoroughly and soak in enough water, along with fenugreek seeds for about 4-5 hours.

In another vessel wash together rice and chana dal and soak in enough water for 4-5 hours.

Strain water from urad dal; keep the water for later use. In a wet grinder, grind urad dal and fenugreek seeds till it’s completely smooth and starts to fluff up (just like you do for idly). Drain water completely from rice and chana dal add it to the grinder; continue grinding till the rice is ground coarsely. Add water a tablespoon at a time to help grinding, but do not make the batter very runny. Stop in between to check from time to time. The rice should be grainy (about the consistency of rawa) but not very coarse. Transfer the batter to a deep vessel to avoid over flowing, close with a lid. Let it sit overnight on counter top.

In the morning wash dill (sabbasige) leaves thoroughly, chop to ½ inch long pieces. Finely chop onions. Add dill and onion to the batter, add salt, mix well and keep for few minutes. Add water if required. The batter should be of idly batter or porridge consistency. Basically if you take some batter in a spoon and tilt, the batter should flow easily.

Heat up the Paddu tawa for minute, add few drops of oil in each compartment, spoon the batter to the tawa, close the lid, turn heat to high for 30 seconds and then lower the flame to sim. Cook with lid closed for approximately two minutes. When you lift the lid up you should see the paddu would have started to brown on the bottom and sides, but the batter must be raw on top, then using a skewer prick the paddu and turn it over, the bottom side should be golden brown as shown in the image, if not let the other paddus cook for some more time before turning them. Once flipped, add some oil; continue cooking other side till its golden brown, this time with the lid open. Serve hot with Red Coconut chutney and Pudina Chutney.

Points to remember:

• When you strain water from ural dal save the water and use it for grinding. Use the same water to wash your batter from the grinder and preserve the water separately. Next morning you can see a thick layer of batter in the bottom and thin water on top. Add the same water to adjust consistency of the fermented batter. If the batter does not need all the water then drain the water on top and pour the thick batter settled in the bottom into the fermented batter.
• The quantity of dill and onions are completely your choice. You can also make them with just onions without the dill.
• To ensure that the Paddus taste just right and are spongy and soft in texture, the batter needs to be fermented for at least 8 hours.
• I use a nonstick paddu tawa. It needs very less oil and paddus don’t stick unlike the traditional paddu tawa.
• For best taste use coconut oil to fry paddus.