Скачать или смотреть ಮಸಾಲೆ ಪಡ್ಡು - ಗುಳಿಯಪ್ಪ | Masala Paddu - Guliyappa Recipe

Prepare crispy Masala Paddu or Guliyappa made from multiple lentils. Protein-rich and tasty breakfast dish for the whole family.

Ingredients:

Dosa Rice or Sona Masoori Rice - 1 & 1/2 Cups
Urad Dal/White Lentils - 1/2 Cups
Bengal Gram - 1/4 Cup
Masoor Dal - 3 Tbsp
Toor Dal - 1/4 Cup
Moong Dal - 1/4 Cup
Fenugreek Seeds - 1 tsp
Crystal Salt - 1 Tbsp

Masala Ingredients:

Chopped Onion - 1 Medium-sized
Coriander Leaves - 1/2 Cup
Cumin Seeds - 1 tsp
Ginger - 2 inches
Green Chillies - 2
Turmeric Powder - 1/4 tsp

Finely Chopped Onion - 1 Medium-sized
Coriander Leaves - 1/4 Cup
Oil - 2-3 Tbsp

Method:

1. Add 1 & 1/2 cups of Rice to a big bowl or vessel. You can use Dosa Rice or Sona Masoori Rice.

2. Add 1/2 cup of Urad Dal/White Lentils. Add 1/4 cup of Bengal Gram, 3 Tbsp of Masoor Dal, 1/4 cup of Toor Dal, 1/4 cup of Moong Dal, and 1 tsp of Fenugreek Seeds.

3. Add water and wash 2-3 times. Add enough water to cover the Dal and Rice by an inch. Close with a plate. The Dals and Rice need to soak well. They need to soak for at least 4-5 hours.

4. Add 1/2 cup of Thick Poha/Flattened Rice. Wash it 2-3 times, add water, and let it soak well. I soaked the Dal, Rice, and Poha at the same time. The Poha has soaked well and has expanded. The Dal and Rice have also soaked well.

5. Let's grind all these ingredients. To prepare the Masala, add 1 chopped medium-sized Onion to a mixer jar. Add 1/2 cup of Coriander Leaves, 1 tsp of Cumin Seeds, 2 inches of Ginger, 2 Green Chillies, and 1/4 tsp of Turmeric Powder. Grind all these ingredients to a coarse paste.

6. Add soaked Dal, Rice, soaked Avalakki/Poha and 1 Tbsp of Crystal Salt to this ground Masala and grind to a smooth paste. Transfer the batter to a vessel. In the same mixer jar, add the remaining few ladlefuls of Rice and Dal, Water, and soaked Poha/Flattened Rice. Once Dal, Rice, and Poha are ground properly, add the ground Masala and mix well to incorporate the Masala with the batter. Mix everything well once. Mixing with your hand helps the batter ferment properly. The batter should have a thick consistency.

7. Close the vessel with a plate. Leave this batter to ferment for at least 6-8 hours or overnight. Keep the vessel in a warm place to ferment the batter. If the batter ferments properly, the Paddu/Guliyappa will turn soft; otherwise, it will be hard.

8. Next day, add 1 medium-sized finely chopped Onion to this batter and 1/4 cup of finely chopped Coriander Leaves and mix well.

9. Pre-heat the Paddu/Paniyaram Tawa. Once the Tawa becomes hot, add a small amount of Oil to each of the Tawa's cavities. Remember to fill the batter in the Paddu cavities until they are three-quarters full.

10. Cook them on a low to medium flame. Close the lid and allow them to cook. All the Paddus will fluff up, and you can see the holes in them. When the batter on the top is not yet cooked, flip it over and cook the other side. Then they will cook properly, and the Paddu will turn round in shape.

11. After flipping over, add a little oil. Once cooked on both sides, remove with a spoon and transfer to a plate.

This hot Paddu can be eaten alone or enjoyed with Coconut Chutney.