What legume is used to make Paddu?
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Paddu Kuzhi paniyaram (Tamil:குழி பணியாரம்) or Paddu (Kannada:ಪಡ್ಡು) or Gunta Ponganalu (Telugu:గుంట పొంగణాలు) or is an Indian dish made by steaming batter using a mould. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. The dish can also be made sweet or spicy depending on the ingredients jaggery and chillies respectively. Paniyaram is made on a special pan that comes with multiple small fissures. It is known by various names in South India, including "paddu", "appe", "guliappa", "gulittu", "gundponglu", "ponganalu".
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Lentil The lentil ("Lens culinaris") is an edible pulse. It is a bushy annual plant of the legume family, known for its lens-shaped seeds. It is about 40 cm tall, and the seeds grow in pods, usually with two seeds in each.
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Dal makhani Dal makhani or dal makhni (pronounced "daal makh-nee", "buttery lentils") is a popular dish from the Punjab region of the Indian subcontinent. The primary ingredients are whole black lentil ("urad"), red kidney beans ("rajma"), butter and cream. The dish gets its richness from the use of cream, however, it can also be prepared with yogurt, milk or no dairy.
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Leucaena matudae Leucaena matudae is a species of legume in the Fabaceae family.
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Pada (foot) Pada or pāda is the Sanskrit term for "foot" (cognate to English "foot", Latin "pes", Greek "pous"), with derived meanings "step, stride; footprint, trace; vestige, mark".
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Swartzia nuda Swartzia nuda is a species of legume in the Fabaceae family.
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Fagopyrum acutatum Fagopyrum acutatum also known as tall buckwheat, is a domesticated plant used medicinally, for animal feed, and as an ornamental plant. It is native to much of China, and to Bhutan, Nepal, India, Burma, and Vietnam.
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Kajandu Kajandu (also written kayendo, kajendo, kadiendo, or kadiandou) is a long-handled fulcrum shovel used by the Jola (Diola) people of Senegal, Gambia, and Guinea-Bissau to till and prepare rice paddy fields. It is also used to make dikes and furrows. It consists of a long wooden shaft, 1.6–3.5 metres long, and a large flat or concave wooden blade with iron edges. The long shaft rests on the knee and is used to lift up pieces of earth. Typically men use the kajandu while women sow, replant, spread manure and harvest.
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Macroptilium atropurpureum Macroptilium atropurpureum, commonly referred to as "purple bush-bean", or "siratro" is a perennial legume recognized by its climbing dense green vines and deep purple flowers. The plant is indigenous to the tropical and subtropical regions of North, Central and South America, as far north as Texas in the USA and as far south as Peru and Brazil, but it can be found in many tropical regions around the world. Rich in protein, "Macroptilium atropurpureum" is commonly used for cattle pastures intercropped with grass, used in hay, or as a ground cover to prevent soil erosion and to improve soil quality.
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Miyan kuka Miyan kuka, also known as Luru soup is a type of Nigerian cuisine from the northern part of Nigeria.The soup is made from powdered baobab leaves and dried okra. It is usually served with tuwo shinkafa or dawa.
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Litti (cuisine) Litti, along with chokha, is a complete meal originated from the Indian subcontinent; and popular in Indian states of Bihar, Jharkhand, parts of Eastern Uttar Pradesh as well as Nepalese state of Madhesh. It is a dough ball made up of whole wheat flour and stuffed with Sattu (roasted chickpea flour) mixed with herbs and spices and then roasted over coal or cow dung cakes or wood then it is tossed with lots of ghee. Although very often confused with the closely related Baati, it is a completely different dish in terms of taste, texture and preparation. It may be eaten with yogurt, baigan bharta, alu bharta, and papad. The litti are traditionally baked over a cow-dung fire, but in the modern day a new fried version has been developed.
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Galega orientalis Galega orientalis is a species of flowering plant in the Fabaceae, the legume family. It is known commonly as fodder galega and eastern galega. It is cultivated as a fodder and forage for livestock.
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Pinda (riceball) Piṇḍas are balls of cooked rice and barley flour mixed with ghee and black sesame seeds offered to ancestors during Hindu funeral rites (Antyesti) and ancestor worship (Śrāddha).
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Clitoria andrei Clitoria andrei is a species of legume in the Fabaceae family.
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Vigna aconitifolia Vigna aconitifolia is a drought-resistant legume, commonly grown in arid and semi-arid regions of India. It is commonly called mat bean, moth bean, matki, Turkish gram or dew bean. The pods, sprouts and protein rich seeds of this crop are commonly consumed in India. Moth bean can be grown on many soil types, and can also act as a pasture legume.
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Nombu kanji Nonbu kanji (நோன்பு கஞ்சி) is kind of porridge made mainly of rice, lentils, spices and other items. Usually it is prepared during the holy month of Ramadan when muslims fast for 30 days.
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Wajik Wajik or wajid is a diamond-shaped "kue" or traditional snack made with steamed glutinous (sticky) rice and further cooked in palm sugar, coconut milk, and pandan leaves. The sweet sticky rice cake is commonly found in Indonesia, Malaysia and Brunei. It is called "wajid" in Brunei and Sabah.
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Mung bean The mung bean ("Vigna radiata"), alternatively known as the moong bean, green gram, or mung Sanskrit मुद्ग / mudga, is a plant species in the legume family. The mung bean is mainly cultivated in Pakistan, India, China, Korea, and Southeast Asia. It is used as an ingredient in both savory and sweet dishes.
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Pon ye gyi Pon ye gyi (Burmese: ပုန်းရည်ကြီး ; also spelt "pone yay gyi" and "pone ye gyi") is a fermented bean paste commonly used as a condiment or marinade in Burmese cuisine, especially in pork and fish dishes. "Pon ye gyi" is traditionally made from horse gram beans, alongside other beans. The towns of Bagan, Nyaung U and Sale, and Myingyan in the country's central dry zone are major producers of this product.
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Plakali Plakali is a staple food mainly prepared by the Ahanta and Nzema peoples of the Western region of Ghana. It consists of cassava dough cooked in hot water, and it is similar to banku, another Ghanaian staple food. Plakali is eaten with palm nut or groundnut soup.
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Mesquite flour Mesquite flour is made from the dried and ground pods of the mesquite ("Prosopis" spp.). The tree grows throughout North America in arid climates. The flour made from the long, beige-colored seed pods has a sweet, slightly nutty flavor and can be used in a wide variety of applications. It has a high-protein, low-glycemic content and can serve as a gluten-free replacement for flours. In the past, Indigenous American Indians relied on these mesquite pods as an important food source. The bean pods of the mesquite tree are dried and ground into a flour ("pinole"). This flour is rich in dietary fiber (25%) and protein (13%). It also contains significant quantities of calcium, magnesium, potassium, iron, zinc, and the amino acid lysine, and it is low in fat (around 3%).
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Patrode Patrode or Alu Vadi is a vegetarian dish in Malvani cuisine, Maharashtrian cuisine and Gujarati cuisine. It is made from colocasia leaves (taro, "kesuve" or "arbi") stuffed with rice flour and flavourings such as spices, tamarind, and jaggery (raw sugar).