The little known South Indian cousin
This time i want to talk about a dish called Paddu (pronounced as pa-do with an accent on the d) which I happened to eat thrice last week – once at Nalapak and twice at home. Most kannadigas may also know it by it’s more formal name – “gundpangala”. It is made from a variant of idly batter that is spooned into the hollows of a highly hot and well oiled paddu making tawa – which is what gives the paddus their nearly spherical shape. On being roasted on one side, each one is turned around and allowed to roast on the other side as well. Once the outside looks crisp, they are picked up with a skewer. A plateful of these hot delicious little spheres is served at Nalapak (near Navrang) usually with chutney and Aalugedde Saagu (potato curry), at Rs 15 a plate. At home, my mother adds chopped onions and coriander to the batter to make it tastier and crunchier. Nothing like hot paddus on a hungry evening! As hard as I tried, I couldn’t trace the origin of the paddu to a particular region in Karnataka. It would be great it someone could provide any input about the same.
You are bang on target when you say that this dish is a lesser known cousin. I did not even know that there is a place in Bangalore that actually sells them! Wonderful drawings. I particularly like the yellow aalugadde saagu and the green chutney. Very nicely you have depicted.
I’ve eaten paddu couple of times at a place called Dr. Shekhar anna’s in Tippasandra. I’m usually very curious about food, so when I saw these little round balls sitting in a plate I naturally wanted to try them out. And with a cutesy name like paddu…of course, I had to try them
(Un)fortunately, the poor man’s joint, Dr. Shekhar anna’s, is now spruced up and goes by the name Sai Bhavan. The renovation took so long that I forgot all about paddu. Time to go check the menu. Thanks Sneha.
Hey Mahtab, where exactly is this place in Thippasandra? I stay in Thippasandra itself, and have never known this place. Sometimes I travel all the way to navrang just to eat paddu
It’s on the main market road close to Fabrico. I’ll check the menu and see if they’ve retained it.
Well, let’s hope for your sake and Gautam’s that the menu’s still the same
It is a Mangalorean dish by origin. Thought you would be the best person to know that
Interesting… Nope! i had no idea!
Hey sneha …. Isn’t it “gund-pongalu”? Its a Udupi Madhwa invention..
In North Karnataka style we call it the “gund-pangala” – understandably the pronounciation is different from the South Canara style. But I think it tastes the same everywhere no matter what we all call it:)
It would be most appropriate if i comment on the food section first.Sneha awesome drawing.I have not eaten paddu anywhere outside. my mom makes gr8 paddus. we have a “Prestige Non-Stick” paddu tava, which makes awesome paddus. the paddus just melt in ur mouth.
:))
(i deserve some money from Prestige, for free publicity
one more recipe that my mom/dad prepare is called “Nucchina Unde”. for more info pls chk the link below http://meerasubbarao.wordpress.com/2008/07/04/quick-and-easy-nucchina-unde/
(the color of unde, in my home is better than wat you see in the pics )
Thank you for your comments and inputs
I came across your site while searching for the gundpangla recipe. Does your mom cover the plate while preparing them? Could you let me know?
Nice sketches throughout your blog.
-NS
Hi NS,
yes, my mom covers them with a plate while preparing them.. Hope you’ve become a gundpangla expert by now!
Lovely sketches, Sneha…the Munnar one is excellent.Your description of paddus made my mouth water. I am a Tamilian and we have the same thing- we call it vellaiappam. My mom also adds onion, green chilli and coriander leaves. Thanks for the wonderful images.
Glad you liked them!
It is very well known break fast in north karnataka. You will get it here in Blore in most of shops having names like “davangere benne dosa”.
Davengere Benne Dosai and paddu is also available in SahakaraNagar ( North Bangalore)
not too far off the airport road. btw…. ID (of fresh idli/dosa batter fame) make them ready to
eat and it is available in most supermarkets today!