Capsicum Paddu

Capsicum Paddu or Appe or Paniyaram is a yummy recipe made from left over Dosa-Idli Batter using the Paddu tava. An easy and delicious, gluten-free breakfast or snack recipe.  A perfect bite-sized burst of flavor that's both healthy and delicious.

Capsicum Paddu Recipe | Soft Capsicum Gundponglu Recipe (Karnataka Style)

Capsicum Paddu

Ingredients

Dosa Batter-2.5 cup
Salt as per taste
Few Coriander leaves 
Green chillies-2-4 chopped
Chopped Capsicum
Cumin seeds-1/2 tsp
Peanuts- few (optional ) 
Oil as required for making paddu

Method:  

Finely chopped capsicum. Add the above mentioned items except oil along with capsicum into the dosa batter and mix well. Next apply oil to the paddu tava and pour the batter in the holes of tava and keep it on low flame. Cover. Once done turn it over and cook the other side. 

Serve Capsicum Paddu hot with chutney or sauce or enjoy just like that.

Frequently Asked Questions – Paddu Recipe (inputs from web)

What is Paddu called in Karnataka?
Paddu is commonly called Gundponglu in Karnataka and is made using fermented dosa or idli batter.

Why are my paddu hard?
Paddu can turn hard if the batter is too thick or if they are overcooked. Use a flowing, well-fermented batter and cook on medium heat.

Can I make paddu without eno or baking soda?
Yes. Traditional Karnataka paddu relies on proper fermentation for softness and does not require eno or baking soda.

Which batter is best for paddu?
Well-fermented dosa batter or idli batter works best for making soft paddu. Slightly sour batter gives the best taste.

Is paddu a healthy breakfast?
Yes. Paddu is a healthy Karnataka breakfast recipe when made with fermented batter, as fermentation improves digestion and nutrient absorption.

If you enjoy traditional Karnataka breakfast recipes, you may also like:
👉 Dosa recipes
👉 Idli varieties
👉 Chutney recipes

Thanks for stopping by ..

"Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment". Buddha