guliyappa recipe / paddu recipe

Recipe Snapshot

  • Prep time: 720 minutes
  • Cook time: 30 minutes
  • Total time: 750 minutes
  • Yield: 30 Servings
  • Category: Breakfast
  • Cuisine: south indian

Ingredients

  • 1 cup urad dal / split black lentils
  • 3 cup sona masuri rice / chawal / dosa rice
  • ½ tsp menthe / fenugreek seeds
  • 1 cup paper avalakki / beaten rice / poha
  • few coriander leaves (finely chopped)
  • 1 inch ginger (finely chopped)
  • few curry leaves (finely chopped)
  • 1 onion (finely chopped)
  • salt to taste
  • oil for greasing tawa

Method

  1. soak urad dal and rice, methi in a separate bowl and soak for 5 hours.
  2. first drain the water from rice and blend to smooth batter.
  3. transfer to a large vessel.
  4. now blend urad dal to smooth fluffy batter.
  5. now add a cup of paper avalakki to the blender.
  6. transfer the batter into the same bowl and mix well.
  7. cover and ferment in a warm place for 12 hours.
  8. the next day you can see the batter has raised well indicating its well fermented.
  9. mix the batter slightly.
  10. take required batter in a different bowl.
  11. finely chop onion, ginger, coriander leaves and curry leaves.
  12. add fried onions and ginger, chopped coriander leaves, curry leaves and mix well.
  13. also add in salt and mix the batter well.
  14. now slowly pour the batter into each of the moulds with the help of large spoon.
  15. reduce the heat to medium and cook for 3 min with a closed lid.
  16. once the batter gets cooked from bottom, slowly with the help of spoon flip it over and cook other side.
  17. your paddu recipe is ready

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.