Paddu...a southern marvel

I call it the enfant terrible of southern cuisine - an unseemly softball harbouring within a bundle of serious spice notes. Paddu, aka Guliyappa, is prepared by frying a batter, same as dosa's, in a round mould. An old hand never keeps the paddu dull and, instead, adds sautéed onion, ginger, coriander and finely chopped green chillies to an adaptive batter. Mercurial. Accommodating. Dainty and delicate. Interesting and toothsome. Playfully pairs with native sauces.

I love it with ketchup...