Paddu: South India's Beloved Savory Snack Balls

Paddu—these cute buttons of delicious bites—are typically made with dosa batter, but I think they deserve a batter of their own to get that right texture. While you can follow your favorite dosa recipe for proportions and soaking times, the key difference is in the grinding: blend the soaked rice a tad bit coarser to achieve that perfectly crispy exterior.

Also known by many affectionate names across South India—paniyaram, gundponglu, appe, ponganalu, or guliyappa—paddu is a cherished traditional snack that transforms humble fermented batter into golden, crispy-on-the-outside, soft-on-the-inside spherical delights. These bite-sized savory balls are a breakfast favorite, evening snack staple, and a clever way to use leftover dosa batter.

What makes paddu so special is its versatility and the beautiful contrast in textures: a delightfully crispy, almost lacy crust giving way to a pillowy, fluffy interior studded with vegetables and aromatic seasonings. Cooked in special molded pans with round cavities, each paddu emerges as a perfect little sphere, ready to be dunked in chutney or enjoyed on its own.

My family serves it with peanut chutney and a bowl of fresh, creamy curd (yogurt)—the cool, tangy yogurt is the perfect complement to these warm, crispy bites. I've included all the tips below to help you get the right texture, plus insights on the advantages of using a non-stick griddle versus a seasoned iron one. Check out the captions and comment section for more details!

Recipe

Ingredients

For the batter:

• 2 cups dosa batter (ground slightly coarser than regular dosa batter for better texture)

• 1/2 cup finely chopped onions

• 1/2 cup finely chopped dill or cilantro

• Finely chopped curry leaves

For tempering:

• 1 tablespoon oil

• 1/2 teaspoon mustard seeds

• 2 tablespoons chana dal

• Pinch of salt

Instructions

1. Prepare the tempering: Heat a tablespoon of oil in a small pan. Add mustard seeds and allow them to splutter. Add the chana dal and let it brown slightly.

2. Add aromatics: Add the finely chopped onions, curry leaves, and a touch of salt to the pan. Sauté just until the onions barely sweat—you want them slightly cooked but still with some bite. Turn off the heat and let cool slightly.

3. Mix the batter: Once the tempering has cooled, add it to your dosa batter along with chopped herbs. Mix everything well until evenly distributed.

4. Cook the paddu: Heat your paddu pan (paniyaram pan) and add a few drops of oil to each cavity. Pour the batter into each mold, filling about 3/4 full.

5. Master the heat: Start on medium heat, then turn it down to low. This is the secret to getting crispy exteriors without drying out the insides. Cover with a lid to speed up cooking if desired.

6. Turn carefully: Once the bottom is golden and crispy, carefully flip each paddu using a skewer or small spoon. Cook until both sides are beautifully golden brown.

7. Serve hot: Transfer to a plate and serve immediately with peanut chutney and fresh curd (yogurt), or your favorite accompaniment.

Tips for Perfect Paddu

Texture Secrets

Batter consistency matters: Grind your batter slightly coarser than regular dosa batter. This grainy texture creates a wonderful crust at the bottom and adds pleasant textural interest.

Heat control is everything: Turn the heat to low after pouring the batter. This ensures the paddu cooks through without burning on the outside. The inside stays soft and fluffy while the exterior crisps up beautifully.

Oil wisely: While oil adds to crispiness, you don't need much—just a few drops per cavity when cooking on medium-low heat will give you the perfect texture without making them greasy.

Ingredient Variations

Play with textures: Keep carrots and herbs raw for a fresh crunch, while slightly cooking the onions creates an interesting "dance of textures." Add chopped cashews, chana dal, or sliced almonds for extra crunch and richness.

Vegetable options: Beyond carrots, try finely chopped bell peppers, peas, corn, or grated beetroot for color and nutrition.

Choosing Your Paddu Pan & Oil Usage

Non-stick Pans

Convenient and easy to use with minimal oil. However, quality matters—look for sturdy, well-made pans rather than flimsy versions. The Prestige brand from India is recommended. Note that non-stick pans heat and cool quickly, which can make paddu soggy faster. Be mindful of potential toxicity concerns with non-stick coatings. Always wash with soap and a non-scratch scrubber, then dry thoroughly before storing.

Cast Iron Pans (Amma's Choice!)

A well-seasoned cast iron paddu pan can last decades—even 50+ years with minimal maintenance. While seasoning requires patience initially, once done, they're nearly as effortless as non-stick pans and produce superior crispy results. Cast iron also retains heat better for even cooking.

How Much Oil to Cook Paddu

A well-seasoned cast iron skillet or non-stick pan does not need much oil. But the paddu will be more doughy and lack the crisp texture. The flavor will still be excellent, which I personally love. If you prefer that softer, more cake-like texture, use minimal oil—just a light coating. For crispy paddu with a beautiful golden crust, use a few drops in each cavity. The choice is yours based on your texture preference!

Serving Suggestions

Paddu is incredibly versatile:

• Traditional breakfast: Serve hot with peanut chutney and fresh curd (yogurt)

• Classic pairing: Coconut chutney and sambar

• Evening snack: Pair with green chutney or tomato chutney

• Party appetizer: Serve with various chutneys and dips

• Lunchbox favorite: They travel well and taste good even at room temperature

Peanut Chutney: The Perfect Partner for Paddu

The perfect pairing for crispy, pillowy paddu is a bold, textured peanut chutney. This isn't your ordinary smooth chutney—it's a coarsely ground, intensely flavored condiment that brings together the nuttiness of roasted peanuts, the heat of green chilies, the tang of tamarind, and the aromatic punch of garlic and curry leaves.

What makes this peanut chutney truly special is its texture. Ground to a pleasingly coarse consistency, it offers bursts of flavor with every bite rather than a uniform, creamy paste. When served over a bowl of freshly whipped yogurt or homemade curd with a sprinkle of fresh dill, it becomes the ultimate accompaniment—cooling, tangy, spicy, and utterly addictive.

This chutney is incredibly versatile: scoop it up with your favorite bread, roti, or naan, but in my case, it's all about those dill-packed paddu. The combination is simply divine!

Peanut Chutney Recipe

Ingredients

• 1/2 cup peanuts (raw, for roasting)

• 2 tablespoons hurugadale/daliya/roasted chana dal

• 2 large cloves of garlic

• 4 Thai green chilies (adjust to taste) or 5 byadagi dry red chili 

• 4 curry leaves

• Small piece of tamarind (or tamarind pulp)

• 1/2 teaspoon sugar or jaggery

• Salt to taste

For serving:

• Fresh homemade curd or yogurt, whipped until smooth

• Fresh dill, finely chopped

• Hot paddu fresh off the griddle

Instructions

Roasting the Ingredients

1. Dry roast the peanuts: Heat a heavy-bottomed pan over medium-low heat. Add the peanuts and begin dry roasting, stirring frequently to ensure even cooking. This is crucial—too high heat will burn the outer skins while leaving the insides raw.

2. Add aromatics: When the peanuts are about 60% done (they'll start to smell fragrant and the skins will loosen), add the curry leaves, Thai green chilies or red dry chili , garlic cloves, and tamarind piece to the pan.

3. Finish roasting: Continue toasting everything together until the peanuts no longer give off a raw smell and are evenly roasted. The entire process should take about 8-10 minutes on medium-low heat.

Alternative methods: You can also toast the peanuts in an air fryer at 350°F for 8-10 minutes, shaking halfway through. Or use pre-roasted peanuts and simply toast the aromatics separately before blending.

Making the Chutney

1. Cool slightly: Let the roasted ingredients cool for a few minutes so they don't heat up your blender too much.

2. Add to blender: Transfer all the roasted ingredients to a blender. Add the roasted chana dal, sugar or jaggery, and salt to taste.

3. Grind to coarse texture: This is where the magic happens! Pulse the blender to grind everything to a coarse paste. The beauty of this chutney is really in its texture. Too fine and it gives a creamy, pasty taste which beats the purpose of this chutney, in my opinion. You want to see bits of peanut and feel the texture on your tongue—not a smooth, homogeneous paste.

4. Adjust consistency: If needed, add a tablespoon or two of water to help bring the chutney together, but keep it thick and textured.

Serving

1. Prepare the yogurt bowl: Take fresh homemade curd or yogurt and whip it until smooth and creamy. Transfer to a serving bowl.

2. Top with chutney: Spoon the coarse peanut chutney generously over the whipped yogurt.

3. Garnish: Sprinkle with finely chopped fresh dill for a pop of color and herbaceous freshness.

4. Serve with paddu: Arrange your hot, crispy paddu around the bowl. Scoop up the yogurt-chutney combination with each paddu and enjoy the incredible contrast of temperatures, textures, and flavors!

Why This Pairing Works

Temperature contrast: Hot, crispy paddu meets cool, tangy yogurt—it's a match made in heaven.

Texture symphony: The crispy exterior and soft interior of paddu, the coarse, nutty chutney, and the creamy yogurt create multiple layers of textural interest.

Flavor balance: The mild, slightly tangy paddu is elevated by the bold, spicy, tangy chutney, while the yogurt cools everything down and ties it all together.

The dill factor: Fresh dill in both the paddu and the yogurt bowl creates a beautiful herbaceous thread that runs through the entire experience.

Tips for the Best Chutney

Don't over-blend: Resist the urge to make it smooth. The coarse texture is what makes this chutney special—you want to taste distinct pieces of peanut with every bite.

Mind the heat: Roasting on medium-low is key. Rushing the process on high heat will give you burnt exteriors and raw interiors.

Fresh is best: While this chutney keeps for a few days in the refrigerator, it tastes best when freshly made. The flavors are brighter and more vibrant.

Adjust the heat: Thai green chilies pack a punch! Start with 2-3 if you're heat-sensitive and work your way up.

Quality matters: Use fresh, good-quality peanuts. Stale peanuts will give your chutney an off flavor.

Other Serving Ideas

While this chutney is phenomenal with paddu, it's incredibly versatile:

• Spread on toast or sandwiches

• Serve with idli, dosa, or uttapam

• Use as a dip for vegetable pakoras

• Dollop on rice with a drizzle of ghee

• Pair with roti, naan, or any Indian bread

• Mix into hot rice with yogurt for a quick meal

The combination of dill-packed paddu, coarsely textured peanut chutney, and cool whipped yogurt is more than just a meal—it's an experience. Each element enhances the others, creating something far greater than the sum of its parts. This is South Indian comfort food at its finest!