Guliyappa Recipe – Karnataka Paddu Recipe - Paniyaram Varieties

Paddu recipe was the first street food I tasted in Bangalore, Karnataka after my marriage. Sendhil took me to NR colony Davangere Benne Dosa stall and there we tasted a plate of benne dosa and this paddu. It was very soft, spongy and super round in shape with a golden tint. After that, I have tasted it in V V puram food street too. I thought its made with the leftover dosa batter instantly just like my mom's Tamilnadu style Kuzhi paniyaram. This dish is prepared in all the states with slight changes in the recipe and its named in different languages as Guliyappa or paddu in Kannada, Guntu Punugulu in Andhra, Kuzhi appam in Kerala. 

When I asked about paddu recipe to my School mom’s group friends, they told it can be made as an instant paddu recipe with leftover dosa batter or with a special Paddu batter. I got tempted when they told about it and immediately got the recipe from my friend Lakshmi (Anu and Lakshmi /Lakki are the newly added gems in our School moms group). I tried her recipe and it came out very well. Sendhil loved it a lot. I made my watery Pottukadalai ( Hurigadale chutney) chutney with slight changes as a side dish for this paddu. It was a nice combo and we relished it a lot. Thank you so much my dear Lakshmi. I have learnt Karnataka’s one of the traditional breakfast recipes just because of you.

 Friends, do try this recipe in a weekend and enjoy it. Ok,  Lets check out how to make Karnataka style Guliyappa/ Paddu at home with step by step photos !

Guliyappa recipe - Karnataka style Paddu recipe

One of the most popular Karnataka delicacy - Guliyappa/ Paddu recipe with homemade special paddu batter. 

Cuisine: Karnataka

Category: Breakfast

Serves: 20 

Prep time: 15 Hours

Cook time: 5 Minutes

Total time: 15H 5Mins

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dosa rice / Normal rice – 1 cup ( Low cost Raw rice OR use Idli rice) Round white Urad dal – 1/4 cup  ( To make soft paddu, use 1/3 cup) Thick Poha/ /Beaten rice/ Avalakki – 1/4 cup ( Thin poha can also be used) Methi seeds/ Menthya – 1/2 tsp Chana dal / Kadala bele – 1 tbsp For tempering Cooking oil – 1.5 tbsp Mustard seeds – 1 tsp Cumin seeds/Jeera – 1/2 tsp Big onion – 1 no Green chillies – 1 no ( finely chopped) Curry leaves – few Coriander leaves – Little Asafetida / Hing – a pinch Side dish for Paddu / Paddu chutney : Hurigadale chutney/Fried gram dal chutney – I added few curry leaves and a sprig of coriander leaves while grinding and served for paddu.

HOW TO MAKE KARNATAKA PADDU / GULIYAPPA - METHOD

Wash and soak the rice, urad dal, methi seeds and chana dal together in required water for 3-4 hours. Wash and soak the avalakki /Beaten rice separately in enough water for 30 minutes to 1 hour. ( I am not sure on why to soak avalakki seperately. I just followed what my friend told)  Thin avalakki can also be used. Grind Rice and dal mixture first. While it is half done, add the soaked Avalakki/Poha and grind it further to a smooth paste. Add the required salt while grinding. Make sure batter is smooth and not too watery. Remove the batter in a big bowl and let it ferment over night or for 8 hours. The next day morning, batter would have raised slightly and not doubled. Mix it well with a ladle and check its consistency. It should be like dosa batter and not like thick idli batter. So add some water if needed. Heat oil in a kadai. Splutter mustard seeds, cumin seeds, Urad dal and chana dal. Saute until golden. Add  finely chopped big onions, sliced or finely chopped green chillies, curry leaves and saute well. Add this to the batter and mix well. Add coriander leaves if you wish. Mix well and set aside. Pour 2 tsp of oil in each hole of paddu mould/Appe pan. Pour a small ladleful of batter. Cover and cook in medium flame. Open the lid and flip the other side with a spoon or steel stick. Cook the other side and remove in a plate. Serve hot with hurigadale chutney/Roasted gram dal chutney. Tastes great !

Enjoy !

Note

Add more green chillies if you like spicy paddu/guliappa. Adding chana dal is to give golden color to the paddu. You can also add some sugar to the batter and rest for 15 minutes before making paddu. It also helps to give golden color. Fermentation is more important. If its not fermented well, taste won’t be good. Normal dosa rice is needed for this recipe. You can try with idli rice/boiled rice if you don’t have dosa rice in hand.




Enjoy Karnataka special Guliyappa with coconut chutney for breakfast !!



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30 Idli Sambar Recipes – South Indian Idli Sambar Varieties – Sambar For Idli, Dosa, Pongal

In this post, I have shared a list of 30 Idli Sambar recipes / Sambar for idli. We call it as idli sambar vagaigal in Tamil. These South Indian sambar varieties is served as the best side dish for idli, dosa, pongal and many other tiffin recipes. I hope this collection would help you all in choosing the side dish for breakfast. I got the habit and passion of trying varieties of Idli sambar, chutney recipes from my Mom. In my home, My mom makes around 10 different types of sambar recipes for idli, dosa along with some chutney recipes for everyday breakfast recipes. We used to relish the same for breakfast and dinner.

After marriage, I learnt even more simple and easy idli sambar recipes from my MIL as well. In most of the South Indian households, especially in Tamil nadu, Idli is the staple breakfast. Sambar is the most popular and the best side dish for idli, dosa and pongal. Every family have their own version of Idli sambar recipe and follow it for years. If you are looking for a change from your usual idli sambar, this collection would surely help you.

I have categorized these sambar varieties as Dal sambar varieties ( hotel style recipes), Tomato sambar recipes, Brinjal sambar recipes and Kurma varieties for idli, dosa, idiyappam and rava idli. In that, you can find varieties of moong dal sambar, toor dal sambar recipe, hotel idli sambar, easy restaurant style sambar, ghee idli sambar( mini idli sambar), Instant tiffin sambar, Easy vegetable sambar, Easy besan sambar, 6 tomato sambar varieties, 4 types of Kathirikai sambar recipes with and without tomato, Idli sambar without dal, Idli sambar with and without coconut and some Kurma kind of side dish for idli dosa like Parotta Salna, Vadacurry, Cauliflower gravy, tomato kurma etc.

Apart from this, you could also find some of the most popular South Indian speciality idli sambar recipes like Kumbakonam Kadappa, Saravana bhavan Idli Sambar, Chidambaram Brinjal Gosthu and Thanjavur Tomato gothsu for pongal and idli.For making hotel style idli sambar, we need to add roasted and ground idli sambar masala powder. So I have shared an easy, idli sambar powder/podi recipe which can be prepared and stored for weeks together. This helps you to make hotel style idli sambar instantly.

 Apart from our Tamil nadu style sambar recipes, I have also shared the links of idli sambar recipes from other states like Kerala Ulli Sambar and Udupi Hotel style sambar, Karnataka. I am yet to try Bangalore style and Andhra style idli sambar recipes. I will post them after I get a perfect recipe. Most of these recipes are learnt from my Mom, MIL and magazines. I have also shared some tips for making perfect idli sambar. Do check them out and try your favorite Idli sambar ! Share your feedback too. Ok, Lets see the collection of South Indian Idli sambar recipes below.
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50 chutney recipes

15 Idli Varieties

Idli sambar varieties - Breakfast sambar recipes

A collection of 30 sambar recipes - Side dish for Idli, dosa

Cuisine: Indian

Category: Sambar varieties

Serves: Serves 2-3

Prep time: 20 Minutes

Cook time: 30 Minutes

Total time: 50 Minutes

Chitra Ganapathy

INGREDIENTS

Moong dal Toor dal Tomato Brinjal Roasted gram dal Onion Tamarind Coconut Green chillies Red chillies Dhania seeds/ powder Chilli powder Sambar powder Salt & water Mixed vegetables To temper Cooking oil / ghee Mustard seeds Urad dal Cumin seeds Hing/Asafetida Curry leaves Coriander leaves - to garnish

TIPS TIPS

Generally Idli sambar should be less tangy. So use less tamarind, may be small gooseberry size to make sambar for 2-3 persons OR you can use just 2 tomato instead of tamarind. We should add more dal for idli sambar ( Say 1/3  - 1/2 cup for 2-3 persons) if you don’t add roasted and ground fresh powder ( Idli sambar powder).If you add Idli sambar powder, 1/4 cup dal is enough. Idli sambar should not be too spicy.It should be drinkable.So use less chillies. Toor dal or moong dal used in the sambar should be cooked really well, soft and mushy. Use 1:4 ratio of dal and water, add a few drops of cooking oil in the pressure cooker. If you wish, you can soak the dal for 20 minutes at the time of chopping other vegetables like onion, tomato, carrot, potato etc. Cook in low flame for 2 whistles. Mash the dal with a whisk once the pressure is down. The base of sambar lies in how well the dal is cooked. Suppose if the dal is not mushy, sambar will become watery and dal looks separately in the sambar. To trouble shoot this problem, u can mix 1-2 tsp of besan flour with 1/4 cup of water and add to the dal while boiling. It will help you to give a good base to the sambar. But remember to boil the sambar till the raw smell of besan emanates. Vegetables like Drumstick and Pumpkin is essential for Dal based idli sambar. In hotels, they do add drumstick in small pieces. But you should not cook drumstick along with dal. It should be cooked separately. I usually cook few drumstick pieces in a small tiffin box without adding water. It will get cooked well without losing its shape. Few pieces of pumpkin is added to give natural sweetness to sambar. But do not add more. Just 2-3 chunks would be enough for 1/2 cup of dal. Apart from these vegetables, you can add few pieces of Potato & carrot too. I feed the carrot & potato pieces to my daughter. If you don’t have pumpkin in hand, you can use a small berry sized jaggery ( Sundakkai alavu) Use small onions/sambar onions for best taste. Try to temper the sambar in ghee. Ghee gives a great flavor to the sambar especially if its dal based. For making brinjal sambar, you can use sesame oil/Gingely oil/Nalla ennai. If you don’t like to temper in ghee for dal based sambar recipes, do it using cooking oil and add a tbsp of ghee over the sambar at the end, close it with a lid and rest for 30 minutes to one hour before serving. Generally idli sambar tastes the best when you give a resting time of an hour. For guests, I usually prepare the sambar well in advance and reheat it at the time of serving. To make hotel style sambar, freshly roasted and ground spice powder should be used. To make this powder, use more chana dal than dhania/coriander seeds OR equal quantity of chana dal and dhania. Never forget to use methi seeds while roasting spices. Some people add curry leaves and even coconut for variations. For tomato sambar recipes, adjust the number of chillies based on the ripeness of tomato.Generally Tamil nadu tomato ( Naatu thakkali) tastes sour than Bangalore tomato. For brinjal sambar recipes, adding tamarind is mandatory because brinjal has a slight bitterness naturally.To avoid this, tamarind should be added but in a minimum quantity based on the recipe. To make Kurma style side dish for idli, dosa you can either grind coconut + whole spices and add to the tomato, onion, vegetables base OR saute the whole spices before adding onions, tomato and proceed without coconut paste. Last but not the least, add a tsp of gingely oil while serving the sambar especially for tomato sambar and brinjal sambar. It adds a great taste to the sambar. Hope you find these tips useful. Ok, Lets move on to the collection below  DAL SAMBAR VARIETIES                       BRINJAL SAMBAR VARIETIES        TOMATO SAMBAR VARIETIES         KURMA VARIETIES        IDLI SAMBAR POWDER

Try these idli sambar recipes at home and do share your feedback with me. Thanks for visiting this page !
Check out my

50 chutney recipes

15 Idli Varieties

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Badam Burfi Recipe With Milk - Almond Burfi Recipe With Video

Yesterday I made badam burfi recipe with milk for Navratri neivedyam and distributed it to my guests. Everybody loved it very much. Badam burfi (Almond burfi in English) is an easy, healthy, melt in mouth burfi recipe. It is known as Badam katli in Hindi. Its Ingredients and the method of preparation is very similar to Kaju katli.  

Last year I had shared Kaju badam burfi ( Almond cashew burfi) during Diwali for beginners. Procedure of making this badam barfi is slightly different. But its a very easy and fool proof recipe just like kaju badam burfi. Even though it takes time to prepare this burfi, its really worthy. Mixing and stirring is the major work here. I have used milk for grinding badam. You can use water too. No need to worry about sugar syrup consistency and no need to use more ghee. Its totally a beginners recipe. However we should be conscious towards the end of cooking to avoid mistakes. 

I adapted this recipe from Nisha madhuilka ji's website and used more sugar and milk than the mentioned quantity.  Just follow the steps, video, tips & tricks I have shared in this post. I am sure you can make a perfect melt in mouth badam burfi. If you are a beginner, try half the quantity given in the recipe. 

For variations, you can use almond powder ( Almond flour/Almond meal), coconut, cashews and even carrot. Diwali is not too far. Do bookmark this easy sweet recipe and try it out. Ok, Lets see how to prepare badam barfi at home easily with step by step photos and a video !

Badam burfi - Full video !

Badam burfi recipe

Badam burfi recipe - Easy badam katli for beginners

Cuisine: Indian

Category: Sweet

Serves: 20 

Prep time: 10 Minutes

Cook time: 30 Minutes

Total time: 40 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Almond/Badam - 1 cup Sugar - 1.5 cups Boiled Milk - 3/4 cup ( at room temperature) Water - 3 cups ( to blanch almonds) Cardamom powder - 1/2 tsp Or saffron threads - few Ghee - 1 tbsp + few drops for greasing the plate

HOW TO MAKE BADAM BURFI - METHOD

Take a plate and grease it with ghee. To blanch badam quickly, boil 3 cups of water. When the water roll boils, add the badam. Let it boil for a minute. Switch off the flame and cover it with a lid.  Let it sit for 5 minutes. Drain the badam and add to the cold water. Skin will come off easily. Keep all the blanched badam in the plate. Grind Sugar to fine powder and set aside. In the same jar, grind badam to a coarse paste without adding milk. Wipe the sides of jar and add 1/2 cup of milk. Grind to a paste.Wipe the sides of mixer.  Check if the badam paste is smooth without any grits. If not, add 1/4 cup more milk and grind it well. Remember adding more milk while grinding takes ling time to make burfi. So add milk little by little while grinding. Heat 1 tbsp ghee in a good non-stick kadai. Add the ground badam paste and powdered sugar. Mix well in medium flame. Stay nearby and keep mixing. Flame should be low to medium. Initially, the mixture will become thin as the sugar melts. Add the cardamom powder & keep stirring. The mixture will start to thicken. Mixture will bubble vigorously. It may splash. So please be careful. Keep the flame low if it splashes. Keep stirring because the bottom layer may burn quickly. Keep mixing till the mixture becomes thick.Wipe the sides of the pan every time while u mix.It will take nearly 10-20 minutes to start thickening. Small bubbles will appear in the corners. When you keep on mixing, mixture turns thicker and it will start to leave the sides of pan. Wipe the sides & again mix it. At one stage, the mixture will become really thick and resembles a soft dough. At that time, switch off the flame and mix for few seconds. Grease your fingers with ghee and take a pinch from the dough.Try to make a small ball. If you are able to make a soft, round ball, your burfi is done. Give a quick stir and make it even more slightly thick. The heat of kadai is sufficient to make your mixture thick. Do not stir for more time. Mixture will become crumbly and you will not be able to shape it properly. If you remove it before the correct stage, it will taste like halwa. So try to make a small ball and then remove it at the right time. Transfer the burfi mixture to the greased plate. If you wish, you can knead it using your hands after it turns slightly warm. But I directly made the shape by levelling it with rolling pin. For this, Cover the dough with a butter paper and level the mixture using a rolling pin.Roll it according to the thickness you need.  Remove the butter paper and cut the burfi into pieces using a ghee greased knife, when the mixture is warm. But do not try to remove the pieces when the mixture is warm. It may break. Take it after the burfi cools down completely. Store in a box. Stays good for 2 days at room temperature. Enjoy !

Note

To find out whether the burfi is well set, after You levelled the burfi in tray with butter paper,try to remove the butter paper after 5 minutes.If it comes out clean,your burfi is perfect and you can make pieces & enjoy .If the butter paper doesn’t come out clean or if it sticks to the burfi mixture, then the right consistency is not reached and it becomes halwa. So transfer the  mixture to the kadai, add little water, melt the mixture and again start mixing till you get it right !  Suppose if you over do the mixing and if burfi becomes crumbly, take the crumbled burfi in a mixie jar, add milk and make a smooth paste. Again keep it in flame and mix well till it reaches the right consistency... Color of this burfi will improve over time. Adding more sugar makes the burfi even more soft. I used 1:1.5 ratio of badam n sugar which is perfect for me.  U can use 1:2 ratio too. U can skip cardamom powder and use saffron soaked milk. But colour of burfi would change to yellow. This is known as kesar badam burfi.

Make & Enjoy this healthy, melt in mouth burfi at home !

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