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.
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