Go Back
+ servings
Print Pin
4.81 from 142 votes

guliappa recipe / paddu recipe

guliyappa recipe / paddu recipe
Course Breakfast
Cuisine south indian
Prep Time 12 hours
Cook Time 30 minutes
Total Time 12 hours 30 minutes
Servings 30 Servings


  • 1 cup urad dal / split black lentils
  • 3 cup sona masuri rice / chawal / dosa rice
  • ½ tsp menthe / fenugreek seeds
  • 1 cup paper avalakki / beaten rice / poha
  • few coriander leaves finely chopped
  • 1 inch ginger finely chopped
  • few curry leaves finely chopped
  • 1 onion finely chopped
  • salt to taste
  • oil for greasing tawa


  • soak urad dal and rice, methi in a separate bowl and soak for 5 hours.
  • first drain the water from rice and blend to smooth batter.
  • transfer to a large vessel.
  • now blend urad dal to smooth fluffy batter.
  • now add a cup of paper avalakki to the blender.
  • transfer the batter into the same bowl and mix well.
  • cover and ferment in a warm place for 12 hours.
  • the next day you can see the batter has raised well indicating its well fermented.
  • mix the batter slightly.
  • take required batter in a different bowl.
  • finely chop onion, ginger, coriander leaves and curry leaves.
  • add fried onions and ginger, chopped coriander leaves, curry leaves and mix well.
  • also add in salt and mix the batter well.
  • now slowly pour the batter into each of the moulds with the help of large spoon.
  • reduce the heat to medium and cook for 3 min with a closed lid.
  • once the batter gets cooked from bottom, slowly with the help of spoon flip it over and cook other side.
  • your paddu recipe is ready