Showing posts with label GuliAppa. Show all posts
Showing posts with label GuliAppa. Show all posts

Wednesday, January 31, 2018

Cucumber - Jaggery Dosa & Guli Appa

Cucumber/Mullu southekai as we call it, is mainly used in salads and eaten raw. We do make use of it in curries, idli, roti or dosa.

Here I have prepared Sweet Dosa, using Cucumber, Bottle gourd and the normal dosa ingredients with jaggery.
Cucumber Jaggery Dosa turns soft once it is fully fermented. Soak rice for 2 to 3 hours and grind it with cucumber and strictly no water. The batter should be thick and you can add water if needed once you start preparing dosa the next day morning or after 5 to 5 hours.
This is one of the South Canara /Udupi recipe which my doddamma and amma used to prepare. Dosa turns soft and fluffy and very nice to have them for breakfast or as snack.
Let us see some benefits of having breakfast in the morning.
Breakfast is one of the best meal for the day. It gives energy for the whole day. It helps to strengthen  metabolism and helps you to concentrate at work.Eating breakfast is good for health. It helps for better memory and concentration, lowers the bad cholesterol and helps in increasing good cholesterol.
Let us see the recipe now :

Ingredients :

Raw Rice : 2 Cups
Urid dal : 1/2 Cup
Methi /Fenugrik seeds : 1 Teaspoon
Fresh grated coconut : 2 Tablespoons
Cucumber : 2 (Very small ones or 1 medium size)
Grated bottle gourd : 1 Small bowl. (1/2 bottle gourd of medium size)
Jaggery : 2 Tablespoons./Powdered
Salt : As required
Oil/ghee : 2 to 3 Tablespoons

Method :

1. Wash and soak raw rice, urid dal and methi seeds together for 2 to 3 hours.

2. Grate coconut. Wash cucumber and cut into small pieces. Grate bottle gourd.

3. Now grind soaked rice-dal mixture with coconut,grated bottle gourd and cucumber till paste.

4. Add jaggery to the dough. Grind it for 2 minutes. Remove from mixi jar to a big bowl and add salt. Mix it well and let it ferment nicely till next morning/Overnight.

5. Mix the dough nicely.

6. Next morning see that dough is fermented well. Dough should be like normal dosa consistency.
7. Keep a pan on the fire and add very little oil and clean it with a kitchen tissue.
8. Take a ladle full of Cucumber jaggery dosa dough and pour it on the hot pan.

9. Do not spread much. Add oil on the top, cover and cook on medium flame for a minute.
10. Remove the cover and turn the dosa on the other side and cook for 30 seconds to 1 minute.

11. Remove it from the pan. Dosa is ready to serve.

12. Serve it with a spoon of fresh ghee on the top of hot Cucumber jaggery dosa and a side dish of your wish.

Note :
The dough has to be fermented well or you will not get good dosas. So you need to see the dough is fermented well. Use of jaggery more /less is optional. Thick dosas taste better. Spreading and making it thin might tare and it will not come out of the pan. Let the flame be low while pouring the dough to the pan and then increase the flame to medium flame). I have used organic jaggery. Powder the jaggery and then add it. ( It is easy to grind powdered jaggery). Adding bottle gourd is optional. ( I have added grated bottle gourd while grinding along with cucumber). Time : Soaking the ingredients 3 hours + grinding 10 minutes and fermentation over night/6 to 7 hours.
Dosa preparation : 30 Minutes.
Serves : 3 to 4 .

You can also prepare Guli appa /guntponglu/kuli appam/paddu using the same dough. I added little grated carrots on the top of Guli appa.

Tuesday, January 31, 2017

Wheat flour Sweet Guli Appa

Wheat sweet guliappa/Gundpongalu/small puffed dosas/ sweet paddu/ kuli appam what ever you call, it is one of the yummy sweet dish. Perfect for breakfast, as evening snack and even for kids snack box.

Healthy and yummy Guli appas are flavoured with ghee and banana, the aroma of jaggery spreads around and you are tempted to have some I bet.
I have used wheat flour, organic jaggery, two yalakki bananas and a pinch of salt and cooking soda.
Let us see some benefits of eating jaggery in our diet.
Jaggery has the ability to cleanse our body. It act as a digestive agent and sweeten our food in a healthy way. It provides minerals like iron, and mineral salts. It helps for good digestion and good for people who suffer from constipation. Jaggery provides energy to the body.
Sweet Guli Appa is nice to have as breakfast/snack .  

Let us see the recipe Now :

Ingredients :

Wheat flour : 2 Cups
Jaggery : 1/2 Cup
Coconut : Grated : 1/2 Cup
Banana :Ripen : 2
Salt : A pinch
Cooking Soda : A pinch
Milk : 1/2 Cup
Cardamom : 2 to 3 Pods.
Ghee/Cooking oil : 2 to 3 Tablespoons
Guli Appa/paddu/Gunduponglu : mould pan

Method :

1. Remove the skin of bananas and put it in a bowl. Add jaggery and smash it in hand nicely.
2. Take a big bowl and add wheat flour, smashed banana jaggery mixture, salt and soda.
    Remove the pods from cardamom, powder and add it to the wheat flour.

3. Add milk and mix  it well. Add required water and prepare dough. (Dosa dough consistency).

4. Leave it for 5 minutes.

5. Keep Guli appa pan on the fire. Heat and put little oil/ghee to each mould.
6. Put a tablespoon of prepared wheat -banana dough and put little oil/ghee on the top.

7. Cover and cook for 1 to 2 minutes. Remove the cover and turn the other side of guli appa.
8. Put little oil and cook for 1 minute. Remove from the pan and serve with little ghee on the top.

9. Repeat the same with remaining dough.

Note :

Do not make the dough watery. Add required water. Adding milk is optional. (It adds to the taste).
Adding ghee instead of oil is optional. Any type of wheat flour is optional. (No need to be branded one, use the milled flour). Adding more/less jaggery is optional. Adding grated coconut is optional. You can add coconut pieces which gives a good taste while eating.
Time : 30 Minutes
Serves : 2 to 3.

Friday, June 10, 2016

Avalakki Guli Appa/Paddu/Guntpongalu

Avalakki Guli appa/Paddu is a breakfast/snack dish. It is soft, fluffy and spongy. Most of us love to have them. It is normally prepared using dosa dough. Using avalakki and curd along with raw rice we do prepare dosa and idli. I just tried the same dough and prepared spicy onion coriander Guli appa.
I have used Avalakki/flattened/ Beaten Rice, curd and raw rice.

Lets know about what they call this Avalakki/Beaten or flattened rice in some indian languages.
Avalakki (in Kannada language) is known as Poha in Hindi, Pauaa /Paunva -Gurjarati and Poya in Rajastani. Chuda in Oriya, Atukulu -Telugu, Aval - Tamil and Malayalam. Pohe in Marathi and Phovu in Konkani.
Lets see some benefits of eating Avalakki/fllaten/beaten rice in our diet.  
Avalakki is also known as Rice flakes is light and easy to digest. It is a good source of instant energy since it contain carbohydrates. It provides good amount of Vitamin B 1 and helps to stabalize blood sugar. It is full of iron and low on gluten.
Lets see the recipe now. We can prepare fluffy dosa, sweet/spicy and onion guliappa with the same dough.

Things Needed : 

For the dough 
Avalakki/Rice Flakes /Poha : 1 Cup
Raw Rice : 2 Cup
Urid dal : 1 Tablespoon
Sour Curd : 1/2 Cup
Salt : To taste
 To Add : 
Onions : 2
Coriander Leaves : 2 to 3 Tablespoons
Curry Leaves : 6 to 8 leaves
Green Chilly : 1
Grated ginger : 1 Teaspoon
Guli Appa / Kuli appam/ Paddu Pan
Oil : 2 to 3 Tablespoon

Method : 

1. Wash and soak raw rice and urid dal together for 2 to 3 hours.
2. Wash and soak thin variety of Avalakki/Flatted rice separately
3. Grind rice, urid dal and avalakki using curd.
4. Remove from the mixi jar and put it in a big bowl. Add salt.
5. Mix it well and leave it for over night for fermenting. (or 6 to 8 hours)
6. Divide the ferment dough in to two parts.

7. Remove the outer skin of onions and wash it. Cut it into small.
8. Wash coriander leaves, curry leaves and green chilly. Cut them into thin pieces. Grate ginger and keep it aside. (Wash and remove the outer layer and wash it again before grating ginger).
9. Mix these cut onions, green chilly, coriander leaves to a portion of ferment dough.

10. Keep a pan on the fire. Heat. Sprinkle oil,
11. Mix the dough well and put a small portion of ground fermented dough in each part of guli appa.
12. Sprinkle oil on the top and cover. Let it cook for 1 to 2 minutes.

13. Turn the ohter side and cook for 10 Seconds.

14. Remove guli appa from the pan, add little ghee on the top and serve with the side dish you have prepared.

15. Prepare plain guli appa the same way.

Note :

The dough must get fermented to have good guli appas. You can also add jaggery to the dough and prepare sweet guli appa or sweet dosa. Let the dough be thick while grinding .(Use curd little by little. Do not add any water while grinding).
Time :
Soaking time : 2 to3 Hours
Grinding :  5 to 10 minutes
Fermentation : 6 to 8 hours
Preparation of guli appa : 15 to 20 minutes
Total time :  9 Hours and 30 minutes.

You can also prepare fluffy dosas with same dough.

Sunday, April 5, 2015

Avalakki Dosa (Flattened Rice Dosa).

  Ready to Serve Avalakki Dosa
Avalakki is a Kannada word for flatten or beaten rice. There are 2 to 3 varieties of Avalakki. Thick, thin and medium sizes. In those days people used to prepare this Avalakki at home. It is a long process and now a days no one has patience and confidence also. Beaten rice is used in our cooking. Different varieties of food items can be cooked using beaten rice as main ingredient. LIke, Avalakki Upma, puliyogre (tangy spicy dish), tomato baat, uppugari, (with salt and sugar mixture), oggarane avalakki, with aloo and onions, even bisibele baat. Sweet preparations are like, unde, panchakajjaya, huggi, payasam and even halva etc.
Avalakki is known as Chuda in Oria, Atukulu in Telugu, Aval - Tamil and Malayalam. Chiura in Bihar and Jarkhand, Chira in Bengal and Assamese. Chiura in Marathi, Bhojpuri and Chandigarhi. Poha or Pauwa - Hindi, Phovu in Konkani Avalakki in Kannada and Pauua/Paunva in Gujarati.
Lets see some benefits of using Flattened Rice in our diet.
Flattened rice is good source of carbohydrates. It contain very low amount of gluten and it is very good for diabetics.They do not contain cholesterol and fat. They contain Iron, Vitamin A, Vitamin C and calcium. They contain very less amount of sodium.
Here is a recipe of  "Avalakki Dosa ", it is easy to prepare. Raw rice, Avalakki, fresh coconut and curd is used for dosa. The ground dough needs to be ferment to get the good fluffy dosa.
You can also prepare Guli Appa ( Paddu, Kuli Appam , Kuli Paniyaram. Gundponglu) with the same dough. Using other ingredients and different creative ideas are according to your wish. (Using veggies on the top of Guli appa ).

Here is a recipe of Avalakki Dosa and I am sure all the members of the whole family will love to eat and enjoy this Dosa.

Things Needed :

Raw Rice : 2 Cup
Avalakki : 1 Cup ( I used thin sized Avalakki)
Coconut : 1 Cup
Curd : 1/2 Cup
Urid dal : 1 handful.
Salt : required
Oil : 2 to 3 Table spoons
Ghee : optional

Method :

1. Wash and soak raw rice, urid dal (together) for 3 to 4 hours. Soak flattened rice separately.
2. Grate coconut and keep it aside.
3. Now grind soaked rice, urid dal, flattened rice and coconut using little curd and little water. ( Grind it thick)
4. Remove from the mixi jar and put it in a bowl. Let the dough be like idli dough. (do not add much water).
5.  Add salt and mix it well. Leave it for ferment. ( over night ).
6. Keep a tava on the fire and heat. Sprinkle oil on the tava and spread the oil around the tava.
7. Mix the ferment dough and take a spoon of dough and put it on the hot tava. Spread it slightly.
8. Cover and cook on medium heat for a minute. Remove the cover and sprinkle little more oil
 9. Turn the other side and cook for 20 seconds.
10. Remove from the pan and serve hot dosa with any side dish you prepared or pickle , chutney pudi and jaggery.
Note :
Do not add much water. If the dough becomes thin the dosa won't taste good and it is hard to prepare.
Adding ghee or oil while preparing dosa is optional. You can use non stick pan instead of normal tava.
Time : 20 minutes. (Soaking, grinding and ferment time is separate.)
Serves : 5 to 6
You can also prepare Paddu or Guli appa with same dough. (Adding spices or onion to the dough is optional).
Keep a paddu pan and heat. Apply each dip with oil or ghee. Put a small quantity of dough and sprinkle oil again on the top of the guli appa. Cover and cook for 1 to 2 minutes. Remove the cover and turn the other side of guli appa and cook for  30 seconds and remove from the pan. Repeat the same with remaining dough. Serve with the side dish you have prepared..

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