Guliyappa Recipe – Karnataka Paddu Recipe – Paniyaram Varieties

• Dosa rice / Normal rice – 1 cup ( Low cost Raw rice OR use Idli rice)
• Round white Urad dal – 1/4 cup  ( To make soft paddu, use 1/3 cup)
• Thick Poha/ /Beaten rice/ Avalakki – 1/4 cup ( Thin poha can also be used)
• Methi seeds/ Menthya – 1/2 tsp
• Chana dal / Kadala bele – 1 tbsp

For tempering

• Cooking oil – 1.5 tbsp
• Mustard seeds – 1 tsp
• Cumin seeds/Jeera – 1/2 tsp
• Big onion – 1 no
• Green chillies – 1 no ( finely chopped)
• Curry leaves – few
• Coriander leaves – Little
• Asafetida / Hing – a pinch

Side dish for Paddu / Paddu chutney :

Hurigadale chutney/Fried gram dal chutney – I added few curry leaves and a sprig of coriander leaves while grinding and served for paddu.

• Wash and soak the rice, urad dal, methi seeds and chana dal together in required water for 3-4 hours. Wash and soak the avalakki /Beaten rice separately in enough water for 30 minutes to 1 hour. ( I am not sure on why to soak avalakki seperately. I just followed what my friend told)  Thin avalakki can also be used.
  
• Grind Rice and dal mixture first. While it is half done, add the soaked Avalakki/Poha and grind it further to a smooth paste. Add the required salt while grinding. Make sure batter is smooth and not too watery. Remove the batter in a big bowl and let it ferment over night or for 8 hours.
• The next day morning, batter would have raised slightly and not doubled. Mix it well with a ladle and check its consistency. It should be like dosa batter and not like thick idli batter. So add some water if needed.
  
• Heat oil in a kadai. Splutter mustard seeds, cumin seeds, Urad dal and chana dal. Saute until golden. Add  finely chopped big onions, sliced or finely chopped green chillies, curry leaves and saute well. Add this to the batter and mix well. Add coriander leaves if you wish. Mix well and set aside.
  
• Pour 2 tsp of oil in each hole of paddu mould/Appe 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 steel stick. Cook the other side and remove in a plate. Serve hot with hurigadale chutney/Roasted gram dal chutney. Tastes great !