27 August, 2019
GULIYAPPA/GUNTHPONGALU/PADDU/APPE
![](https://tinditirtha.com/wp-content/uploads/2019/08/DSC09756.jpg)
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
- Add in all the ingredients listed below the heading ‘ others’ to the fermented batter and mix well
![](https://i0.wp.com/tinditirtha.com/wp-content/uploads/2019/08/DSC09749-1024x768.jpg?resize=316%2C237)
- Now heat the paddu tawa and put a drop of oil in each cavity, pour some batter, cover and cook on both the sides until done
- Serve with any kind of chutney I have served this along with coconut chutney and chutney pudi mixed with curd.