Sabsige soppu paddu recipe | How to make dill leaves paddu | Sabsige soppu guliyappa

By Latha on February 22nd, 2017

guliyappa or guliappa, paddu recipe

Sabsige soppu guliyappa or paddu recipe explained with step by step pictures. Paddu or guliyappa is a popular breakfast recipe from Karnataka. This paddu is same as normal paddu with the addition of dill leaves. Adding dill leaves or sabsige soppu enhances the flavor of paddu.

If you are looking for more sabsige soppu or dill leaves recipes then check my sabsige soppu rasam, bassaru, nuchinunde, sabsige soppu akki rotti and masala vade recipes.

To prepare guliyappa, a different type of pan with pits is used. "guli" translates to "pits" in Kannada language so is the name guliyappa or guliappa. This is a kids friendly recipe and a perfect recipe for the snacks or lunch box. This is a very tasty paddu or paniyaram or gundponglu recipe.

If you are looking for more breakfast recipes then do check neer dosa, masala dosa, bisi bele bath, vegetable pulav and soft idli recipes.

Sabsige soppu paddu recipe

Preparation time: 14 hours
Cooking time: 30 min
Serves: 4

Ingredients: (measuring cup used = 240ml)

  1. 2 cup dosa rice
  2. 3/4 cup urad dal
  3. 1 tsp fenugreek seeds
  4. 1/2 cup thick or 1 cup thin beaten rice/avalakki/poha
  5. 2 onions finely chopped
  6. 2 tbsp finely chopped curry leaves
  7. 1/2 cup finely chopped dill leaves or sabsige soppu
  8. 2 - 4 green chilli finely chopped
  9. Oil for cooking
  10. Salt as per your taste

Instructions for making sabsige paddu:

  1. Take rice, urad dal and fenugreek seeds in a container. Rinse well and soak it in good water for 4 - 5 hours.rinse rice and lentils for sabsige soppu paddu
  2. Rinse and soak beaten rice or avalakki for 30 minutes. You can also replace beaten rice with 1 cup of puffed rice.rinse and soak beaten rice or poha for sabsige soppu paddu
  3. Now drain and grind all the soaked ingredients like rice, dal and beaten rice in batches.ground rice and lentils for sabsige soppu paddu
  4. Give a quick mix, close the lid and rest it for 7 - 8 hours in a warm place for fermentation. I usually keep it overnight.fermenting batter for sabsige soppu paddu
  5. After fermentation, next day morning open the lid and you can see the batter has raised up indicating good fermentation. Add in salt.rice and lentils in the grinder for sabsige soppu paddu
  6. Add in finely chopped onion, green chilli, curry leaves and dill leaves. add chopped onion, curry leaves and green chilli for sabsige soppu paddu
  7. Mix well and the sabsige soppu paddu batter is ready. pan for making sabsige soppu paddu
  8. Now heat the paddu pan and put few drops of oil in all the pits.pan for making sabsige soppu paddu
  9. Pour the batter in all the pits.pour batter for making sabsige soppu paddu
  10. Close the lid for 5 - 10 seconds. Allow it to cook under medium flame.close the lid and cook sabsige soppu paddu
  11. Open the lid and drizzle oil on top.drizzle oil for sabsige soppu paddu
  12. Flip the guliyappas or paddus and cook on the other side as well. Serve it hot with coconut chutney. Guliyappa or paddu will taste good even if they are not hot.cook sabsige soppu paddu on both sides

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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