Guliyappa recipe | How to make paddu | Spicy paniyaram | Spicy gundponglu
By Latha on June 13th, 2016
Paddu or guliyappa recipe explained with step by step pictures and video. Guliyappa or paddu is a popular breakfast recipe from Karnataka. The batter used for guliyappa or paddu is slightly different from dosa. Paddu or guliyappa is also popular by name paniyaram and gundponglu. Paddu or appe is also a perfect lunch box recipe for kids. You can serve guliyappa or paddu with chutney and sambar.
There are two variants of guliyappa or paddu in Karnataka. One is plain, which is prepared using the plain batter. And the second one is masala paddu, which is prepared by mixing finely chopped onion, green chilli and curry leaves in the batter. If you like the taste and flavor of sabsige soppu or dill leaves then you must read this sabsige soppu paddu recipe. I have also posted one sweet appa or banana paddu recipe. Do read that as well.
To prepare guliyappa, a different type of pan with pits is used, which is also familiar by name appe pan. "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, set dosa, bisi bele bath, vegetable pulav and soft idli recipes.
I have made a quick video on this southekai palya 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)
- 2 cup dosa rice
- 1/2 cup urad dal (1/4 cup extra if not using wet grinder or climate is cold)
- 1 tsp fenugreek seeds
- 1/2 cup thick or 1 cup thin beaten rice/avalakki/poha
- 2 onions finely chopped
- 2 tbsp finely chopped curry leaves
- 2 tbsp finely chopped coriander leaves (optional)
- 2 - 4 green chilli finely chopped
- Oil for cooking
- Salt as per your taste
Instructions for making guliyappa or paddu:
- Take rice, urad dal and fenugreek seeds in a container. Rinse well and soak it in good water for 4 - 5 hours.
- Rinse and soak beaten rice or avalakki for 30 minutes. You can also replace beaten rice with 1 cup of puffed rice.
- Now drain and pour all the soaked ingredients like rice, dal and beaten rice into the wet grinder. You can also use mixer grinder but do not forget to increase urad dal quantity.
- Use required water and grind it into a smooth batter having dosa batter consistency. Use drained water, which is used for soaking the rice and dals for better fermentation.
- Pour the batter into a large container, close the lid and rest it for 7 - 8 hours in a warm place for fermentation. I usually keep it overnight.
- After fermentation, next day morning open the lid and you can see the batter has raised up indicating good fermentation. Add in salt.
- Add in finely chopped onion, green chilli and curry leaves. You can also fry the chopped onions for 1 - 2 minutes before adding if you like it that way. But I do not like it and I personally do not recommend it.
- Mix well and the guliyappa or paddu batter is ready. If you want plain paddus they do not add onion, curry leaves and green chillis.
- 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 hot with coconut chutney. Guliyappa or paddu will taste good even if they are not 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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