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Updated with new picture in November 2014

Rice is the main grain used in Udupi region. Many of the breakfast dishes prepared here are made of rice. Masala dosa, neeru dosa, uppu huli dosa, uttapam/dodna, Guli-appa/Paddu are among them. Today I will brief about how to prepare Guli-appa or Paddu. This appa can be prepared mainly in two versions like sweet and savory. Sweet Guli appa is not normally prepared for breakfast. Savory paddu can be a tasty breakfast or lunch box dish for school going children. As they appear like small balls children love to have them. Let us look at the paddu recipe.

Print Recipe

Guli-Appa-Recipe | Paddu Recipe

Prep Time10

Cook Time30

Total Time10 30

Servings: 25 -30

Author: Sumana

Ingredients

Dosa rice- 2 cups
Urad dal/Split black gram- 1/2 cup
Fenugreek seeds- 1 tsp
Thin flakes- 1/4 cup
Salt- 2 tsp or to taste

Instructions

Preparation

Wash and soak dosa rice, urad dal, fenugreek together with enough water for 2 to 4 hours. Grind this mix coarsely along with washed thin flakes/avalakki and water(thin flakes make the paddus soft). Consistency of the batter should be same as that of dosa.
Let it ferment for 8 hours. Fermented batter looks like this.

Method

Add salt to the batter and stir well.
Heat the paddu/ guli-appa pan on a medium flame. Add one tea spoon of oil to paddu moulds in the pan.
Pour the paddu batter to each mould up to only 3/4th level as the paddus need space to puff up. Add little oil on each of the paddu and cover the lid.
Let it cook in medium flame for 3 minutes and using a spoon turn them to cook the other side as well.
They should be cooked till they turn golden brown. Now paddus are ready. Serve them with chutney or sambar.