27 August, 2019

GULIYAPPA/GUNTHPONGALU/PADDU/APPE

Posted in : BREAKFAST RECIPES, PANCAKE| DOSAY| DOSA| DOSE on August 27, 2019 by : Divya Suresh

In Kannada we call this as gunthpongalu or guliyappa but it is popularly known as paniyaram or paddu or appe all over India.

Actually the Kannada word ‘guli’, the telugu word ‘guntha‘, the malayalam word ‘unni’ and the tamil/ tamil word ‘kuzhi‘, everything means the same ie …. holes/cavities (in the pan). And the appe/appa means small round shaped rice cake.

It is an age old recipe and of course I follow mom’s recipe only. 13 years back when we shifted to Gurgaon, it had become a favorite dish among my both son’s friends circle and very often I used to pack this dish in their tiffin. later when they grew up little more masala dosay, idly, bisibelebath, chitranna etc were also found their place in the menu and their friends (particularly my first son’s friends) used to come home to relish on those.

When ever I make gunthpongalu I only add green chilies, coriander leaves, curry leaves and grated carrot and never feel like adding onion into it. Though make it/made it many a times never shared the recipe here on my blog, but this time it happened.

Ingredients : measuring cup used – 250 ml, serves 4 people

Boiled rice or Raw rice – 1&1/2 cup
split black lentil/urad dal/uddina bele – 1/3 cup
Split bengal gram/chana dal/kadalebele – 1/4 cup
Puffed rice/puri/murmura/mandakki – 1 cup
Fenugreek seeds – 1 tsp
Salt to taste
Water to grind (it takes very less water, put it carefully otherwise batter becomes too runny)
Oil – to roast the gunthpongalu

Others :

Green chili – 2 to 4 (adjust)
Coriander leaves – 2 tbsp
Curry leaves – 2 tbsp
Grated carrot – 1 cup

PROCEDURE :

Rinse, wash well all the ingredients and soak them for 6 to 8 hours in enough water
Later drain all the water and grind into a smooth batter using little water at a time and transfer to a container/vessel, cover and keep it overnight for fermentation