Guli Appa or paniyaram is a healthy dish that can be made out of idli batter. Making idli batter has many benefits, one batch can make about 4 meals. I love how convenient it is to make different meals out of one batter. Dodna (as we call it in Tulu) or Uttapam is another dish you can make with the batter.
A classic dish made in most of South India. It is very customizable as you can add shredded vegetables to increase the nutritional value. You may also add chopped onions or can also stuff with seasoned potato. This dish can be made into a dessert by adding jaggery and coconut as well. It is a finger food which is perfect for school lunches or can be served as an appetizer or a meal. Guli appa can be served with tomato chutney or any kind of chutney or sambar.
Makes 55-60 guli appa
Soaking, grinding and fermenting time
30 – 40 minutes
About 12 hours for all the steps
- 1 ¼ cup split urad dal
- 3 ¾ cups Idli rice or any kind of rice
- 1 tsp salt
- 1 cup water for grinding urad dal and 3-4 cups for grinding rice
- 18-20 curry leaves, chopped
- 4-6 tsp ginger grated
- 2 tsp pepper, cracked
- Oil to make guli appa
Soak urad dal and rice separately for 3-4 hours.
Drain the water from the dal and grind in a grinder for 10-15 minutes with 1 cup of water.
Drain water from the rice and add to the dal along with 3-4 cups of water. After 35–40 minutes the batter will be light and fluffy.
Add salt and mix well. Keep in a warm place for the batter to ferment approximately 8 hours or overnight.
The fermented batter will have a risen and puffed appearance. Mix the batter lightly and proceed to make guli appa.
Heat the aebleskiver pan on medium heat. Add curry leaves, ginger and pepper to the batter and mix well.
Drizzle about ½ -1 tsp oil in each cavity and pour the batter. Cover with lid and let it steam for 5 minutes.
Flip over and cook on the other side for another 5 minutes. You can add more oil if necessary.
Remove the guli appa into a serving dish and serve hot with sambar or chutney of any kind.
You can halve the recipe as per your needs.
In warm places and summer the batter can ferment earlier than 8 hours.
If you are using a blender to grind just blend until everything is ground to a fine paste.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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