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# Guliyappa Recipe

<img src="https://mintcdn.com/cookbook/sY7r8fOWHDy2plBq/images/heroes/guliyappa-recipe-paddu-recipe.webp?fit=max&auto=format&n=sY7r8fOWHDy2plBq&q=85&s=d80fa770038f94160765dcd46134c4ec" alt="Guliyappa Recipe" className="rounded-xl" width="900" height="675" data-path="images/heroes/guliyappa-recipe-paddu-recipe.webp" />

<Accordion title="Time and servings" icon="clock" defaultOpen={true}>
  |                |              |
  | -------------- | ------------ |
  | **Prep time**  | 12 hr        |
  | **Cook time**  | 30 min       |
  | **Total time** | 12 hr 30 min |
  | **Serves**     | 30 servings  |
</Accordion>

## Ingredients

* 1 cup urad dal / split black lentils
* 3 cup sona masuri rice / chawal / dosa rice
* ½ tsp menthe / fenugreek seeds
* 1 cup paper avalakki / beaten rice / poha
* few coriander leaves *(finely chopped)*
* 1 inch ginger *(finely chopped)*
* few curry leaves *(finely chopped)*
* 1 onion *(finely chopped)*
* salt to taste
* oil for greasing tawa

## Instructions

1. soak urad dal and rice, methi in a separate bowl and soak for 5 hours.
2. first drain the water from rice and blend to smooth batter.
3. transfer to a large vessel.
4. now blend urad dal to smooth fluffy batter.
5. now add a cup of paper avalakki to the blender.
6. transfer the batter into the same bowl and mix well.
7. cover and ferment in a warm place for 12 hours.
8. the next day you can see the batter has raised well indicating its well fermented.
9. mix the batter slightly.
10. take required batter in a different bowl.
11. finely chop onion, ginger, coriander leaves and curry leaves.
12. add fried onions and ginger, chopped coriander leaves, curry leaves and mix well.
13. also add in salt and mix the batter well.
14. now slowly pour the batter into each of the moulds with the help of large spoon.
15. reduce the heat to medium and cook for 3 min with a closed lid.
16. once the batter gets cooked from bottom, slowly with the help of spoon flip it over and cook other side.
17. your paddu recipe is ready

## Step-by-step

<Steps>
  <Step>
    soak urad dal and rice, methi in a separate bowl. add in enough water and soak for 5 hours.

    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/11/801-590x443.jpg" alt="plain dosa" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    first drain the water from rice and blend to smooth batter. add water if required to make a smooth paste.

    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/11/803-590x443.jpg" alt="plain dosa" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    transfer to a large vessel. and keep aside

    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/11/805-590x443.jpg" alt="plain dosa" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    now blend urad dal to smooth fluffy batter.

    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/11/806-590x443.jpg" alt="plain dosa" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    now add a cup of paper avalakki to the blender. and grind to a smooth thick paste.

    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/11/815-590x443.jpg" alt="plain dosa" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    transfer the batter into the same bowl and mix well.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2015/11/818-600x450.jpg" alt="plain dosa" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    cover and ferment in a warm place for 12 hours.

    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/11/821-590x443.jpg" alt="plain dosa" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    the next day you can see the batter has raised well indicating its well fermented.

    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/11/822-590x443.jpg" alt="plain dosa" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    mix the batter slightly.

    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/11/824-590x443.jpg" alt="plain dosa" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    take required batter in a different bowl.
  </Step>

  <Step>
    finely chop onion, ginger, coriander leaves and curry leaves.
    [    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/guliyappa-590x443.jpg" alt="guliyappa" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/guliyappa.jpg)
  </Step>

  <Step>
    fry the onions and ginger with a table spoon of oil till they turn translucent.
    [    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/guliyappa-11-590x443.jpg" alt="guliyappa" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/guliyappa-11.jpg)
  </Step>

  <Step>
    now add fried onions and ginger along with finely chopped coriander leaves, curry leaves to the batter and mix well.
    [    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/guliyappa31-590x443.jpg" alt="guliyappa" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/guliyappa31.jpg)
  </Step>

  <Step>
    also add in salt and mix the batter well.[    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/guliyappa4-590x443.jpg" alt="guliyappa" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/guliyappa4.jpg)
  </Step>

  <Step>
    heat the guliyappa pan and a drop of oil in all moulds.
    [    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/guliyappa5-590x443.jpg" alt="guliyappa" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/guliyappa5.jpg)
  </Step>

  <Step>
    now slowly pour the batter into each of the moulds with the help of large spoon.
    [    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/guliyappa6-590x443.jpg" alt="guliyappa" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/guliyappa6.jpg)
  </Step>

  <Step>
    reduce the heat to medium and cook for 3 min with a closed lid.
    [    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/guliyappa8-590x443.jpg" alt="guliyappa" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/guliyappa8.jpg)
  </Step>

  <Step>
    once the batter gets cooked from bottom, slowly with the help of spoon flip it over and cook other side.
    [    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/guliyappa10-590x443.jpg" alt="guliyappa" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/guliyappa10.jpg)
  </Step>

  <Step>
    remove the cooked guliyappas and serve hot with **[coconut chutney](http://hebbarskitchen.com/category/chutney/)** or chutney powder.
    [    <img src="http://hebbarskitchen.com/wp-content/uploads/2015/12/guliyappa12-590x441.jpg" alt="guliyappa" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />](http://hebbarskitchen.com/wp-content/uploads/2015/12/guliyappa12.jpg)
  </Step>
</Steps>

## Notes

* first of all, if your guliyappa is not getting golden brown, add some sugar.

* in addition, adjust the consistency of the batter by adding required water.

* furthermore, to make it little spicy, add some chopped chilli.

* finally, skip the masala step and pour the batter directly to moulds, but these onion masala enhances the taste of guliyappa.

<Note>
  Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/guliyappa-recipe-paddu-recipe/](https://hebbarskitchen.com/guliyappa-recipe-paddu-recipe/)
</Note>