Paddu

Indian

Intermediate

Appetizer

Paddu topped with crispy vada pav crumble

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South Indian
Paddu
Topped With Crunchy Vada Pav Crumble

Name: South Indian ~Paddu~ Topped With Crunchy Vada Pav Crumble
Total time: 345 min
Yield: 1
Cuisine: Indian
Ingredients: For Paddu Batter:; 1 cup Idli rice; ¼ cup Urad dal; 2 tablespoons Poha; ¼ teaspoon Fenugreek seeds; to taste Salt; as required Water; For Crispy Vada Pav Crumble:; 2 medium Potatoes, boiled and mashed; 1 tablespoon Oil; ½ teaspoon Mustard seeds; 6–7 leaves Curry leaves, finely chopped; 1 teaspoon Ginger-garlic paste; 1 Green chilli, finely chopped; ¼ teaspoon Turmeric powder; ¼ teaspoon Red chilli powder; to taste Salt; ½ cup Besan (fine); 3 tablespoons Rice flour; a pinch Baking soda; as required Water; as required Oil (for deep-frying); For Serving:; as needed Dry garlic chutney; as needed Green chutney; as needed Butter (for brushing)

345 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Diet

This dish brings together the soft, fermented bite of South Indian paddu and the punchy crunch of Mumbai’s vada pav. The batter cooks into airy rounds, while the crisp potato crumble adds texture and spice. It’s a clever way to blend two favourites into a single, flavour-packed snack that stays exciting with every bite.

Ingredients

UNITSIngredients

For Paddu Batter:

1 cupIdli rice

¼ cupUrad dal

2 tablespoonsPoha

¼ teaspoonFenugreek seeds

to tasteSalt

as requiredWater

For Crispy Vada Pav Crumble:

2 mediumPotatoes, boiled and mashed

1 tablespoonOil

½ teaspoonMustard seeds

6–7 leavesCurry leaves, finely chopped

1 teaspoonGinger-garlic paste

1Green chilli, finely chopped

¼ teaspoonTurmeric powder

¼ teaspoonRed chilli powder

to tasteSalt

½ cupBesan (fine)

3 tablespoonsRice flour

a pinchBaking soda

as requiredWater

as requiredOil (for deep-frying)

For Serving:

as neededDry garlic chutney

as neededGreen chutney

as neededButter (for brushing)

Follow
Directions

Description - Step 1

Soak & Grind Batter

Rinse the idli rice, urad dal, and fenugreek seeds thoroughly, then soak them together for 4–5 hours. Soak the poha separately for 15 minutes. Grind everything into a smooth, pourable batter. Add salt and leave it to ferment overnight until it develops air pockets and a mild tang.

Step 1

Soak & Grind Batter

5 hours, 15 minutes

Step 2

Cook the Potato Base

6 minutes

Step 3

Fry the Crumble

12 minutes

Step 4

Cook the Paddu/Appe

10 minutes

Plate it up!

Plating Instructions

Arrange the paddu in a single layer so the crumble remains crisp.

Pairing Instructions

Add both chutneys on the side instead of drizzling to keep the texture intact.

Garnishing Instructions

Sprinkle a pinch of garlic chutney powder for colour and heat.

Paddu

South Indian
Paddu
Topped With Crunchy Vada Pav Crumble

Ingredients

Follow
Directions

Description - Step 1

Soak & Grind Batter

Description - Step 2

Cook the Potato Base

Description - Step 3

Fry the Crumble

Description - Step 4

Cook the Paddu/Appe

Description - Step 5

Finish & Serve

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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Paddu

South Indian Paddu Topped With Crunchy Vada Pav Crumble

Ingredients

FollowDirections

Description - Step 1

Soak & Grind Batter

Plate it up!

Plating Instructions

Pairing Instructions

Garnishing Instructions

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top Stories

South Indian
Paddu
Topped With Crunchy Vada Pav Crumble

Follow
Directions

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