Guliyappa is afamous and common breakfast dish in South India.It is known by other names in different states like paddu,gundpongalu,paniyaram,gulittu,appe or ponganalu etc.They are basically a shallow fried bite sized breakfast or snack recipe,made usually with dosa batter /left over idly batter.But it has subtle variations from region to region. Guliyappa can be made plain,spiced or sweet.They are crisp from out and soft from within.It is cooked on a special skillet with the molds known as paddu pan / paniyaram pan /Ebleskiver Pan.
Previously these guliyappas were available only in very few restaurants.But now its something which has caught up like wildfire in restaurants these days as “special of the day”. Making these at home is a very simple affair if you have ready dosa batter.But today i am sharing with you all an instant variety of these traditional guliyappas –“Rawa guliyappa” -made of semolina and curd.This recipe is a lot easier than the normal Guliyappa.You can skip worrying about the batter going unfermented during winter.I had some dill leaves handy and I popped it in too the batter and I must say that was the best decision. The aroma was heavenly and it gave the dish a mouth watering flavour. It was jusstt awesome. I am sure you too will enjoy this new taste.
Check Out the Video recipe here :
INSTANT RAVA PANIYARAM
- 1 cup Sooji Rava /Upma rava / Semolina
- 1/4 cup Rice flour, (This gives crispyness)
- 2 tbsp Thin variety beaten Rice /rice flakes /poha, (for softness)
- 1 cup Butter milk / curd, sour prefered
- 1/2 tsp Baking soda
- 1/2 cup onion, Finely chopped
- 1/4 cup dil leaves/ sabsige soppu, Finely chopped(optional)
- 1 tsp Jeera
- 2 - 4 Green Chilli, Finely chopped
- 1 tsp chopped ginger, Finely
- Curry Leaves, Finely chopped
- Coriander leaves, Finley chopped
- Wash and soak thin poha in little water for 5 mins.It would have taken in almost all water. mash .
- In a mixing bowl take rava, rice flour,mashed poha , salt to taste and butter milk .Mix well such that it's lumpless . Keep it aside for about 10-15mins.
- Meanwhile , prepare the tempering . Take a kadai and add 2 tsp oil . Add channa dal .Once it splutters few curry leaves chopped , chopped green chillies , grated ginger and finely chopped onions . Saute till raw smell of onion goes . Keep aside .
- After 10 - 15 mins , the consistency of the batter would have been very thick . Add around 1 cup water to make it like thick milkshake .Add the sauted tempered onions , baking soda , chopped dill leaves / grated carrot and coriander leaves .Mix .Check the consistency again .. it should be thick yet pouring type .
- Heat the guliyappa pan on medium heat. Put a few drops of oil in each hollow of the pan, so that the batter does not stick to the pan.
- Pour the batter into each hollow of the pan and cover the pan.Let the guliyappa cook on medium - low heat.You will notice the top is steamed and looked cooked. When the top looks cooked and bottom would have turned golden brown, turn the guliyappa with help of a small spoon.Allow it to cook uncovered for another couple of minutes. Remove from the heat and follow the same procedure with the rest of batter.
- Serve hot with chutney/sambar/chutney powder.
- The batter should be not too thick or too watery.This has to be slightly thin than idli batter,but little thick than the dosa batter.
- Seasoning,flavoring you can add of your choice .You can add some other greens /grated carrot /sweet corn.
- The leftover batter can be used for making dosa as it comes very great.
- Always cook over low flame and you will get a crunchy and crisp outer while the interior of the paniyaram will be soft and spongy.
- Serve the guliyappas immediately while they are still hot and crisp because that's when they taste the best
nandoos KitchenNovember 12, 2013 at 11:02 am
Guliyappa looks very delicious. Loved this versionOn-going events: dish it out: coconut and sugar/salt Eat seasonal food, fresh
Harini MNovember 12, 2013 at 12:08 pm
This looks super quick,will definitely give a tryEvent with give away-http://www.cookclickndevour.com/2013/11/calling-all-chefs.html#morem/2013/10/diwalideepavali-celebration-and-recipe.html
Priya AnandakumarNovember 12, 2013 at 1:45 pm
Beautifully made rava paniyaram dear love it…
Linsy PatelNovember 12, 2013 at 2:09 pm
I love paniyaram, love that pan too, cooked all fried dishes in that to make it healthy, will try this for sure.
AnuradhaNovember 13, 2013 at 6:39 am
Today I tried this recipe for morning breakfast. It has come out very well. Healthy and easy to make. Thank you for the wonderful recipe .
Priya AnandakumarNovember 13, 2013 at 9:55 am
Thanks a lot Smitha for linking it to the CWS event waiting for more delectable entries from you…
IndraniNovember 13, 2013 at 11:11 am
How tempting!You are so talented in cooking, all I know is dal roti.
Eli ZNovember 13, 2013 at 2:23 pm
Yummy! That looks delicious- very nice recipe!
Preetha SoumyanNovember 13, 2013 at 2:39 pm
Paniyaram looks tempting…..Preethahttp://abowlofcurry.blogspot.in
Suja MdNovember 13, 2013 at 5:20 pm
super yummy….must have tasted good too!!
Nalini SomayajiNovember 13, 2013 at 6:15 pm
Good going Smitha Kalluraya..nice and quick guliappas ..yemmy they are…
Bhawna BagriNovember 14, 2013 at 4:50 am
looks so tempting Smita…will try this…
thelady8homeNovember 14, 2013 at 1:09 pm
Those look crunchy and supremely inviting!
srividyaNovember 22, 2013 at 5:28 pm
with simple ingredients available at home we can make such a wonderful dish …
Shailaja RNovember 26, 2013 at 5:34 pm
Yummy and tasty instant paniyaram. Thanks for linking.
AnonymousMarch 30, 2014 at 2:03 pm
Priya ShivaMay 5, 2014 at 8:14 am
Awesome paniyaram! Pass the plate pls 🙂
NirmalatmMay 11, 2014 at 2:21 pm
I tried this recipe for breakfast today, Came out very well. Thanks for sharing.
AnonymousAugust 1, 2014 at 4:46 am
how many paddu we can get in the above measurment?
Smitha KallurayaAugust 2, 2014 at 9:48 am
with the qty ( size of the glass refer my picture no 2 ) , you should be able to make about 25 paniyarams…
smitha bhandariAugust 27, 2014 at 10:24 am
Superb.. With my 2 year old n my lil cooking skills, this is next on my list..:)
Anita DuggalNovember 6, 2014 at 11:46 am
It’s looking so amazing and tasty.Restaurants in Gurgaon
Ashwini M SMarch 5, 2015 at 3:29 am
I made dosa…..it was great. … Thanks so much for this quick recipe Smitha!
Smitha KallurayaMarch 5, 2015 at 9:54 am
mrkk08April 21, 2016 at 5:32 am
This is such an easy recipe. The batter comes together in 5 minutes and cooking it in the pan is a breeze. I have a non stick one, so there’s no requirement of greasing it, though I do give it the mandatory brush over.
rajalaxmiAugust 16, 2016 at 2:10 am
Very lovely recipes…smitha…
SwatiAugust 19, 2017 at 11:19 am
Thanks for the quick recipe. Do we need to roast semolina or use as it is?
Smitha KallurayaAugust 22, 2017 at 1:55 pm
use as such … no need to roast