Guliyappa or Paddu is a popular breakfast recipe served mostly in the southern part of India.
There are various methods of preparing this delicacy. The basic recipe is using the dosa batter along with some chopped veggies added to it.
Today I am sharing my Grandma’s Guliyappa/paddu recipe that has been followed for generations together. Ammamma as we lovingly call her is an absolute perfectionist in cooking. She believes that there are no shortcuts in cooking. I can without a doubt say that every dish she makes is nothing less than heavenly. Her Guliyappa recipe is not only unique but it is extremely delicious and one of a kind 🙂
Without further ado, here I present ‘Our’ recipe for Guliyappa/Paddu 🙂
(The below recipe yields enough batter to serve 10-15 people comfortably. if you are looking for smaller quantity, reduce the proportions by half or use smaller cups for measurement)
Urad Dal – 1 cup
Idly Rice + Normal Rice – 3.5 cups (2 and 1.5 cups respectively)
**Or you can use 3.5 cups of just dosa rice
Fenugreek seeds – 1 tsp
Thin poha (beaten rice) – 1 cup
Curd/Yogurt/Buttermilk – about 2 cups or more as required to soak
Green chillies – 5 to 6
Ginger – 2-inch piece
Soak the urad dal in enough water and the rice in curd or buttermilk after washing them well. Also, soak the fenugreek seeds with urad dal.
Soak for about 7-8 hours.
Sprinkle some water on the poha until it is wet and soft. Grind the green chillies and ginger into a fine paste in a mixer. Keep the poha, and the green chillies paste aside.
In a wet grinder, grind the urad dal and fenugreek seeds well by adding about a cup of water. Batter should be ground till smooth.
Once urad dal is ground, add the soaked rice along with the curd or buttermilk.
Now add the softened poha and green chillies paste to the wet grinder.
Grind the batter till a smooth dosa texture is attained.
Once done, allow the batter to ferment for about 8-10 hours.
**If you are in a place where the temperature does not support fermentation, keep the batter in an oven with the lights turned on or preheat the oven to 100F or 150F max and then keep the batter for fermentation. (Do not forget to turn the oven off before keeping the batter :P)
Once the batter is fermented, use a paddu pan or an ebelskiver pan to prepare the guliyappa/paddu.
Heat the pan, on a medium flame. Apply a drop of oil on each mould of the pan. Pour the batter and cook till golden. Repeat the procedure till cooked well on both sides.
Serve hot with coconut chutney or chutney powder.