Masala paddu recipe | Masala Guliyappa / Gundponglu

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Masala paddu recipe | Masala Guliyappa / Gundponglu

with step by step photo and video recipe. Know how to prepare paddu easily with simple masala. paddu is one of the famous breakfast recipes of India, some call it paddu, guliyappa, guntapongalu, ponganalu, paniyaram, appe etc. It tastes great with chutney and chutney powders

https://youtu.be/754iFoAiHT0

Masala paddu recipe | Masala Guliyappa / Gundponglu

Know how to prepare paddu easily with simple masala. paddu is one of the famous breakfast recipes of India, some call it paddu, guliyappa, guntapongalu, ponganalu, paniyaram, appe etc. It tastes great with chutney and chutney powders
Course Breakfast
Cuisine South Indian
Prep Time 5 minutes
Cook Time 15 minutes
Resting time 17 hours
Total Time 20 minutes
Servings 4 People
Author Shubha Sharon

Ingredients

  • 1.5 cup dosa rice
  • ½ cup urad dal
  • ½ tsp methi
  • ¼ cup poha
  • ½ cup onion finely chopped
  • ½ cup coriander leaves chopped
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tbsp chana dal
  • 1 tbsp moong dal
  • 2 green chillies chopped
  • few curry leaves
  • salt to taste
  • water as required

Instructions

  1. Wash and soak rice, methi in 1 bowl and soak urad dal in another bowl, soak for 5 hours
  2. After 5 hours, while preparing batter, wash and soak poha for 5 minutes
  3. Drain the water from rice and blend to smooth batter, then transfer batter to a large vessel
  4. Drain the water from urad dal, poha, add ½ cup of water and blend to smooth batter, and transfer into the same bowl, mix well and cover the lid, keep in warm place, ferment for 12 hours

Tempering:

  1. After 12 hours, heat oil in a pan, add mustard, urad dal, moong dal and fry. Once they turn light brown colour, add green chilli, onions and fry till they turn translucent, fry for 1 minute, keep on medium flame. Then turn off the flame and allow it to cool
  2. You can see the batter has raised well indicating it is well fermented, add salt, curry leaves, coriander leaves, fried onions and mix well.
  3. Heat paddu pan and apply oil in all moulds, pour and fill the batter into all the moulds, keep on medium flame so that paddu cooks well, pour some oil on all paddus and cook for for a minute with closed lid
  4. Once the batter gets cooked from bottom, flit it over with a knife or spoon and cook other side for a minute
  5. Remove the cooked paddu and serve hot with chutney or chutney powder or eat directly, it tastes so good

Recipe Notes

  • Add some sugar if your guliyappa is not getting golden brown.
  • Skip the masala step and pour the batter directly to moulds, but these onion masala enhances the taste of guliyappa.

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