Majjige paddu recipe | How to make curd appa | Buttermilk appe | Mosaru guliyappa
By Latha on November 27th, 2020
Majjige paddu or mosaru guliyappa recipe explained with step by step pictures and video. Majjige paddu or curd appe is prepared using rice, beaten rice, curd and fenugreek seeds (methi seeds). This is no-urad dal paddu and is a good way to clear off leftover curd or butter milk. Majjige paddu can be served with plain coconut chutney or any other chutney of your choice.
I have added little sugar in this recipe. Which neutralises the sour taste and gives a nice golden colour to the paddu. However it is completely optional and you can skip it.
I have posted many curd recipes on this website. And here is one soft spongy dosa recipe using curd, then you must go through this mosaru avalakki dose (soft curd dosa) recipe. You can find many different types of paddu recipes also on this website like sabbakki paddu, regular urad dal paddu, bread paddu, avalakki paddu etc.,
You can find many breakfast recipes on our website. If you are looking for more dosa recipes then do check our neer dose, masala dose, heerekai dose or ridgegourd dosa, ragi dose, curd dosa, rava rotti or dose, benne dose, bele dose or dal dosa, set dose and whole wheat dosa or godhi doserecipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 14 hours
Cooking time: 30 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1 cup dosa rice
- 1/4 cup beaten rice or avalakki (thick or medium)
- 1.5 cup buttermilk or 1 cup curd
- 1 tbsp fenugreek seeds
- Ghee or oil for cooking
- Salt as per your taste
- 1 tsp sugar (optional)
- 1 tsp cumin seeds
Instructions for making majjige paddu:
- Take rice, beaten rice and fenugreek seeds in a container.
- Rinse it well.
- Add in buttermilk and give a quick mix. If using curd, prepare buttermilk by mixing in 1/2 cup of water.
- Close the lid and soak it for 7 - 8 hours.
- After soaking transfer the soaked ingredients into a mixie jar.
- Grind it into a fine batter. Do not add any extra water.
- Transfer it into a container. Add in salt, sugar and cumin seeds.
- Give a quick mix. Close the lid and rest it for 2 hours.
- Now heat the guliyappa or paddu pan and put few drops of oil in all the pits. Pour the batter in all the pits.
- Close the lid for 5 - 10 seconds. Allow it to cook under medium flame.
- Open the lid and drizzle oil on top.
- Flip the guliyappas or paddus and cook on the other side as well.
- Serve it with coconut chutney. This majjige paddu tastes good when they are hot.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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