Paddu 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. When I asked about its recipe to my
School mom’s group friends, they told it can be made 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 are the newly added gems in our School moms group
![Cool]()
). I tried her recipe and it came out very well. Sendhil loved it a lot
![Party]()
. 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
![Love Struck]()
. 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]( "Guliyappa recipe")
Guliyappa recipe - Karnataka style Paddu recipe
![Guliyappa recipe - Karnataka style Paddu recipe]( "Guliyappa recipe - Karnataka style Paddu recipe")
One of the most popular Karnataka delicacy - Guliyappa/ Paddu recipe with homemade special paddu batterCuisine:Karnataka
Category:Breakfast
Serves:20 nos.
Prep time:15 Hours
Cook time:5 Minutes
Total time:15H 5Mins
1 cup - 250ml
- Dosa rice / Normal rice – 1 cup ( Raw rice)
- Round white Urad dal – 1/4 cup ( To make softer 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. |
METHOD
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.
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![Paddu recipe]( "Paddu recipe")
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). 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 !
