guliyappa or paddu as it is popularly known is an easy and popular south indian breakfast recipe prepared from dosa batter.
1. Wash and soak rice along with poha for 2 hours
2. Wash and soak urad daal along with fenugreek seeds for 1 hour
3. Drain the water from the soaked urad daal and reserve it. Grind the dal till it becomes smooth and fluffy using little reserved water. Place it in a big bowl.
4. Drain the water from soaked rice and grind to a very smooth consistency by adding little reserved water. Pour it in the grounded dal batter. Add salt and mix the batter very well. Add water if required, the batter should be of medium pouring consistency.
5. Place a lid over it and keep it in a warm place for 7-8 hours or overnight to ferment. Do not cover the lid tightly. After fermentation, you will see that the batter has risen to double and there are bubbles on top, lightly swirl it. Do not over mix.
6. Now take the batter required for making the paddus in a different bowl and add chopped onions, green chillis, coriander leaves, cumin seeds and salt, mix it well. You may add little water if required.
7. Heat the appe pan and pour a drop of oil in each mould.
8. With the help of a spoon pour the batter in each mould. Cover and cook on medium heat for 2-3 minutes.
9. Once the batter gets cooked from bottom, carefully flip the paddu with the help of a toothpick and cook the other side as well.
10. Guliyappa or paddu is ready.
<< Dahi Bhindi
 |
| Paddu |
guliyappa is famous with many different names like paddu, paniyaram, appe, ponganalu, guntaponganalu in south india. paddu is prepared using a special pan called appe pan, u can see it in the picture above.
having being staying in south india for almost 8 years now, I have adapted myself to the local cuisine from this region. my family likes having more of idli, dosas and paddus for breakfast.
paddu is prepared with dosa batter and there are slight variations with the seasonings. I usually add chopped onions, green chillis, coriander leaves and cumin seeds. and if making for my kid, I omit the green chillis.
we usually eat paddu with coconut chutney, peanut chutney or red chutney, while my kid takes it with his favorite sambhar.
 |
| Paddu |
Paddu Recipe
Author: Razina | Cuisine: Indian | Recipe Type: Breakfast
Prep Time: 12 hours | Cook Time: 30 minutes | Yield: 3-4 servings
Ingredients
- 2 cups dosa rice
- 1/2 cup poha / beaten rice
- 1/2 cup urad dal
- 1/2 teaspoon fenugreek seeds / methi
- 1 small onion, finely chopped
- 1-2 green chillis, chopped
- 2 tablespoons coriander leaves, chopped
- 1/2 teaspoon cumin seeds (optional)
- salt as required
- oil
Directions for making paddu recipe
1. Wash and soak rice along with poha for 2 hours
2. Wash and soak urad daal along with fenugreek seeds for 1 hour
3. Drain the water from the soaked urad daal and reserve it. Grind the dal till it becomes smooth and fluffy using little reserved water. Place it in a big bowl.
4. Drain the water from soaked rice and grind to a very smooth consistency by adding little reserved water. Pour it in the grounded dal batter. Add salt and mix the batter very well. Add water if required, the batter should be of medium pouring consistency.
5. Place a lid over it and keep it in a warm place for 7-8 hours or overnight to ferment. Do not cover the lid tightly. After fermentation, you will see that the batter has risen to double and there are bubbles on top, lightly swirl it. Do not over mix.
6. Now take the batter required for making the paddus in a different bowl and add chopped onions, green chillis, coriander leaves, cumin seeds and salt, mix it well. You may add little water if required.
7. Heat the appe pan and pour a drop of oil in each mould.
8. With the help of a spoon pour the batter in each mould. Cover and cook on medium heat for 2-3 minutes.
9. Once the batter gets cooked from bottom, carefully flip the paddu with the help of a toothpick and cook the other side as well.
10. Guliyappa or paddu is ready.
Notes
- You can also make plain paddus without any seasonings
- You can omit green chillis if making for kids
- You can even make paddus with leftover dosa batter
<< Dahi Bhindi
No comments:
Post a Comment
The Foodie Delight
http://www.thefoodiedelight.com
The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!