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.

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.

You can add chopped onions, green chilly paste, curry leaves and coriander leaves to the batter to make paddu | guli-appa spicy.