Thursday, February 28, 2008

Paddu/GuLiyappa (Sweet, Savoury and Simply Plain)





PaDDu(D as in Daniel) or GuLiyappa(guLi[L as in 'guLika kaala'] in Kannada means dimple or depression. The pan used to make this has depressions like in a muffin pan, and 'appa' my guess is equivalent of 'appam' in Malayalam or Tamil, and hence the name) is one breakfast item elaborate enough to be savoured at a leisurely pace on a weekend or provided the batter is ready, can solve ones busy weekday morning breakfast issues too...You can prepare this with leftover idly batter too, albiet with a lil compromise on the aroma, texture and taste of the final product. As my title suggests, this is one versatile batter... make sweet, savoury and/or plain Paddus and get three times the compliments ;-), satisfying three different taste palettes. For the savoury paddu, let your imagination rule....chopped palak, grated carrots, methi leaves are some tasty and healthy options, but I like the Dill leaves best of all.

I had once prepared this for breakfast when my parents had come over to my place at Bangalore, and my dad said it was the best, better than even what my mom prepared. Though I would never agree to it, it was the best compliment I ever got. Crispy on the outside and soft on the inside, they really make weekends(even weekdays for that matter) very special.

Ingredients for the Batter(Plain Paddu):

2 cups Idli Rice
1/4 cup Urad Dal
1/4 cup Moong Dal
1/4 cup Chana Dal
1/4 cup Methi Seeds
Method:

1. Wash and soak the rice in a big bowl of water for at least 5 hours.
2. Wash and soak together, the dals and methi seeds in another bowl of water for the same amount of time.
3. Grind the rice in a grinder/blender to form a coarse batter. It should feel like fine semolina/rave to the touch. Do not add too much water.
4. Grind the dal and methi seeds mixture to form a fine smooth paste.
5. Mix both the ground pastes. The final batter should be of Idli batter consistency.
6. Close and keep overnight in a warm place to ferment.

Ingredients for Sweet Paddu:
3 cups of the fermented batter
1 Ripe mashed Banana
1/2 cup closely packed Brown Sugar/Powdered Jaggery
1 teaspoon Cardamom Powder
A pinch of Salt

Mix all the above ingredients thoroughly.

Ingredients for Savoury Paddu:
3 cups of the fermented batter
1 cup of chopped Sabasge Soppu(Dill leaves)(You can use grated carrot with or instead of Dill)
1/2 cup or more, finely chopped Onions
1/2 cup finely chopped Coriander Leaves
2 teaspoons Green chilli paste(Optional)
2 teaspoons Jeera/Cumin seeds
1 teaspoon Salt

Mix all the above ingredients thoroughly.

Method:
1. Keep the Paddu pan on the stove and add oil/ghee into each of the moulds. Put it on high heat.
2. Once the oil/ghee heats up, pour the desired(sweet, savoury or plain) batter into the mould, until slightly more than 3/4th full. You should hear the pan sizzle while pouring the batter. It will be convenient to use a spoon to pour the batter.
3. Reduce the heat to medium-high and let the batter cook for 7-10 mins. Then flip over and cook the other side(5-7 mins). You can add oil/ghee on this side too if you wish.
4. Remove from the pan and serve hot.
5. You can serve the sweet Paddu with honey and ghee, and the savoury/plain paddu with coconut chutney.

I came across Suganya's blog and this wonderful event that she is hosting. I am a fairly new blogger and thought this would make a good first entry. Hope you all like it.

And, thank you Suganya and Nandita of Saffron Trail for this beautiful event!

3 comments:

jyothi said...

is it ok to add 1/4 cup of methi seeds?

Alamelu said...

Hi Jyothi, Thanks for stopping by. Yes, it is ok to add 1/4 cup of methi. It gives a good color to the paDDu. If u don't like the flavor, then u might decrease the quantity and compensate it with some more of the dals.

Chhaya said...

Hi , just came across your blog while randomly searching the net for Karnataka recipes :) nanagu paDDU bahaLa ishTa..your blog looks lovely :) hope you keep posting more traditional recipes !