Paddu/Guliyappa/Paniyaram

     

            Paddu/ Guliyappa is a famous and common  breakfast dish in south india. It is known by other names like gundpongalu,paniyaram,appe,etc. They are basically shallow fried breakfast or snack recipe , made usually with dosa batter/rava batter. Guliyappa can be made plain,spiced or sweet .They are crisp from out and soft from within. 
          Paniyaram is made on a special pan that comes with multiple small fissures. Paddu was my favorite food I tested in my friend home in Ranebennur. In Ranebennur street side shop paddu tastes awesome! 😋.Paddu was very soft  spongy and super round in shape with a golden tint. This dish is prepared in all the states with slight changes in the recipe and its  named in different languages. 

Ingredients :

1. Dosa rice / Normal rice – 3 small cup
2. Round white Urad dal – 1 small cup  (I used whole Urad dal To make softer paddu)
3. Methi seeds/ Menthya – 1/2 tsp

For Seasoning:
1. Cumin seeds/Jeera or i used Ajwain – 1/2 tsp
2. Big onion – 1 no
3. Green chillies – 2 no ( finely chopped)
4. Coriander leaves – finely chopped 
5. Cooking soda-pinch
6. Salt-to taste

Method :

1. Wash and soak the urad dal, methi seeds together and Rice seperately in required water for 3-4 hours.

2. Grind Urad dal and Fenugreek mixture to a smooth paste,Remove the batter in a big bowl .
Grind Rice to a fine paste and add into urad dal mixture,combine both well.

3. Make sure batter is smooth and not too watery.and let it ferment over night or for 8 hours. 

4. The next day morning, batter would have raised slightly. Mix it well with a ladle and check its consistency. It should be like dosa batter and not too thick nor thin.So add some water if needed.
5. Add  finely chopped big onions, sliced or finely chopped green chillies, coriender leaves ,pinch of cooking soda mix well and set aside.

6. Pour 2 tsp of oil in each hole of paddu henchu/guliyappa pan. Pour a small ladleful of batter. Cover and cook in medium flame. Open the lid and flip the other side with a spoon or wooden stick. Cook the other side and remove.

7. Serve with Coconut Chutney or Chilly Garlic chutney. Tastes Yummy.

Note :

• Add more green chillies if you like spicy paddu/guliappa.
• Add beaten rice/Avalakki for soft paddu.
• You can use curry leaves, grated carrot . 
• Adding chana dal is to give golden color to the paddu. You can also add some sugar to the batter and rest for 15 minutes before making paddu. It also helps to give golden color.
• Fermentation is more important. If its not fermented well, taste won’t be good.
• Normal dosa rice is needed for this recipe. You can try with idli rice/boiled rice.