Friday, 18 July 2014

Spicy Paddu / Guliyappa / Paniyaram

Paddu has different names in South India we call it Paddu, Guliyappa, Gunta Pangana, Gulittu, Paniyaram and everybody in the family likes to eat. Paddu is the popular breakfast & snack in Karnataka. Simple and easy to make it is definitely a mouth-watering and crispy dish. I make it from the left over Idli - Dosa batter stored in the refrigerator. This breakfast is children favorites too because of its shape and size.


Ingredients for Spicy Paddu / Guliyappa / Paniyaram:

1 Medium Sized Onion finely chopped
2 Green Chilies finely chopped
5-6 Curry leaves finely chopped
1 tsp Salt or to taste
5 to 6 Stems of Coriander leaves finely chopped
This quantity makes around 30-35 Guliyappa/Paniyaram/Paddu
Oil to prepare Paddu

To prepare Spicy Paddu / Guliyappa / Paniyaram:

1. Add Onion, Green chillies, Curry leaves, Coriander leaves and salt to fermented Idli - Dosa batter and give the batter a very good mix and keep it ready.
2. Now heat the Paddu pan and grease all the moulds with a drop of oil each. Keep the flame on med and slowly fill in each mould with batter. Cover lid and cook for 2 -3 minutes. Remove the lid once the edges are golden brown put a drop of oil on each of them and flip all of them. Reduce flame and cook for another two minutes. Remove from the pan and transfer it to the plate.
3. Paddu is ready to serve. Serve hot with Simple Coconut chutney.

Tips / Notes :

  • U can add Soacked Channa dal and fresh grated coconut along with other ingredients.
  • U can heat oil in a pan and add mustard, once it start popping add channa dal(channa dal without soaking). After it turns slightly brownish, add chopped curry leaves, onions, finely chopped chillies and fry for 2minutes. Now add this to the batter along with grated coconut and coriander to make another variation of Spicy Paddu.

So try this recipe and write back to us…We love to hear from you.
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Idli - Dosa Batter .... Kitchen Basics

Well Idli – Dosa batter is something that comes in handy on busy days. You can prepare batter for some 3-4 days and you are well in a meal within 10 mins. To prepare this you have to plan it well because you need almost a whole day for soaking and a whole night for fermenting. But trust me once u make this batter your life will become more easier for next 3 to 4 days to prepare breakfast or dinner.

Ingredients for Idli - Dosa Batter :

2 cup Idli Rice
2 cup normal rice
1 cup whole black gram (urad dal, skinned)
½ cup Beaten Rice / Poha
½ cup sago/sabudana
2 tsp Fenugreek Seeds
Salt as per Taste
Water to grind the batter

To prepare Idli - Dosa Batter :

1. Soak the Black gram / udad dal and Fenugreek seeds together in a bow and the rice separately in another bowl for at least 4 hours.
2. Soak the Beaten Rice / Poha and sago / sabudana together in a bowl for just ½hr before grinding.
3. You can either use Mixie or wet grinder to grind the Batter. I used wet grinder for making it.
4. First grind Black gram / udad dal and Fenugreek seeds mixture by adding required amount of water by checking frequently start with a glass of water. It takes 15 to 20 min to grind the udad dal.
5. Switch off the wet grinder add Rice, Beaten Rice / Poha and sago/sabudana together to dal batter ad start grinding by adding required amount of water by checking frequently. When the rice is almost grind ed transfer it to a big container.
6. Set the batter to ferment overnight. Mix the batter well and take out the required amount of batter and add salt to it and mix well to prepare Idli or Dosa. Keep the remaining batter in the refrigerator. When ever need to use the refrigerated batter add salt to it and make Idli or Dosa by using the same.

Tips / Notes:

  • For entire Batter u can add salt before fermentation. But I prefer to add salt before using the batter to avoid further fast fermentation process. (when u keep in the fridge it gets forment too)
  • U can grind dals and rice separately. But I prefer to grind together.
  • If more Fenugreek seeds are added batter color won’t be white.
  • First day use this batter to prepare Idli.
  • From second day prepare dosa by adding required amount of water.
  • If you are in Cold country, it won’t ferment, so leave it in your oven with the oven lights on. This will help the batter to ferment well.
  • U can prepare Idli_Dosa batter by omitting sago/sabudana and Beaten Rice / Poha. 
So try this recipe and write back to us…We love to hear from you.
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