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Crispy on the outside, soft and fluffy inside, these savory South Indian dumplings are made from a fermented rice and lentil batter. Spiced with onions, chilies, and a classic tempering, they make a perfect breakfast or evening snack.
Prepare the Paddu Mixture
Prepare the Tempering (Tadka)
Combine and Finalize Batter
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Crispy on the outside, soft and fluffy inside, these savory South Indian dumplings are made from a fermented rice and lentil batter. Spiced with onions, chilies, and a classic tempering, they make a perfect breakfast or evening snack.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 437.29 calories per serving with 8.03g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Cook the Paddu
Serve Hot
Add 1/4 cup of finely chopped vegetables like carrots, bell peppers, or steamed sweet corn to the batter for added nutrition and color.
After pouring the batter, place a small cube of mozzarella or processed cheese in the center of each paddu before flipping it. Kids love this version!
For a quick version, make a batter with 1 cup of fine semolina (rava), 1/2 cup of curd, water, and the same masala ingredients. Let it rest for 20 minutes before cooking.
Add 1/2 cup of finely chopped blanched spinach to the batter for an iron-rich variation.
The use of a fermented rice and lentil batter introduces beneficial probiotics to your diet, which help maintain a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
With urad dal and chana dal in both the batter and the tempering, Masala Paddu is a good source of plant-based protein, which is essential for muscle building, repair, and overall body function.
The combination of complex carbohydrates from rice and protein from lentils ensures a slow and steady release of energy, making it an excellent breakfast or snack to prevent energy slumps and keep you active.
A single serving of Masala Paddu (approximately 9 pieces) contains around 325-350 calories. The exact count can vary based on the amount of oil used and the specific batter composition.
Yes, Masala Paddu is a relatively healthy dish. It is made from a fermented batter, which is good for gut health, and it's shallow-fried, using less oil than deep-fried snacks. The lentils provide protein and fiber, making it a balanced option for breakfast or a snack.
A well-fermented dosa or idli batter that has turned slightly sour provides the best taste and soft, spongy texture. You can use leftover batter from making dosas, which is ideal for this recipe.
Sticking usually occurs if the pan is not seasoned properly (especially cast iron pans) or if it's not hot enough before you pour the batter. Ensure the pan is well-heated and lightly greased in each mold before starting.
The characteristic round shape comes from the special indented pan (also called an appe or paniyaram pan). While you can't replicate the exact shape, you can make small, thick pancakes (mini uttapams) on a regular tawa with the same batter.
Store leftover paddu in an airtight container in the refrigerator for up to 2 days. To reheat, you can pan-fry them for a few minutes, bake them in an oven, or air-fry them to regain their crispiness.