Wednesday, July 6, 2011

Paddu / Guliyappa/ Spicy Pan cake

One of my favourite Breakfasts. Easy to make If you have Dosa batter ready.  Give it a try. Enjoy.
Servings: 4-5
For Batter
  • 2 cups Rice
  • 1/2 cup BlackGram dal / Urid dal
  • 1 tsp Channa dal
  • 1 tsp Methi Seeds
  • 1/4 cup Pressed Rice / Poha / Avalakki
  • Salt to taste

  • 1 large finely chopped onion
  • 2 spring Curry leaves chopped
  • Pinch of hing
  • 2-3 Green chilies chopped
  • Pinch of Turmeric powder
  • Oil as required

Other Requirement:
Paddu / Guliappa pan

  • 1) Soak the Rice and Avalakki togather in water  for 3-4 hours.
  • 2 )Soak the Channa dal, Urid dal, Methi togather for 3-4 hours.
  • Grind 1 and 2 separately with enough water and mix both. Add salt and mix well.
  • Allow to ferment for over night. Consistency should be as of Dosa batter.
    Now add all the spices to the fermented Batter. Mix well. 
  • Heat the Paddu pan, smear some oil, pour 1 tbsp of batter ( as required). You can add some oil on top if required.Cover and cook for 1-2 min, turn another side using a fork or sharp stick, again cook until you get a nice light brown colour.
  • Serve hot with Chutney.