Friday, October 30, 2009


Once again a karnataka traditional recipe yeriyappa/giliyappa/paddu... called with different names in different regions of Karnataka. It can be served as a very good evening snacks.

 Everyday we used to crib that we dont have the thava to make this paddu. Luckily one day when i was talking with my Friend Sini, she told me that she got the non stick guliyappa thava from india this time:) I never made it late.. Immediately i  borrowed the thava from her for a few days.. returned back home, prepared the batter and next evening guliyappa was ready for the evening snack!!!!!!! we are really so crazy for this..


Rice - 2 cups
Uraad daal - 1/2-3/4 cup
Methi seeds - 2 tsp
Avalakki(poha) - 1 handful
onion 1 big finely chopped
pinch of turmeric
salt for taste

for tempering

oil - 2tsp,mustard, grahm daal,curryleaves

coriander/cilantro for garnishing


1. Wash and Soak daal and rice separately for  about 5-6 hours. Soak methi seeds and poha for about 2 hours.

2.  Grind Uraad daal to a fine paste followed by rice,methi and poha. Mix all the grinded mixture and allow this batter to ferment overnight.

3. Take some batter in a small vessel and finely chop the onion and coriander and add it to the batter.

4. Heat oil in a small kadai and heat the tempering ingredients add to the batter mixture. Add salt and mix the batter properly.

5. Now take the Guliyappa thava and pour the batter in each of the Moulds and add little oil and cover the lid cook on both sides until guliyapa turns to golden brown.

Serve hot with chutney/chutney powder.

Note: you can find Non-stick Guliyappa thava in any departmental store.  with non-stick tava there is no head ache of removing that guliyappa from thava.Guliyappa comes out really very crispy and tasty.

No comments:

Post a Comment