Preparation time: 14 hours
Cooking time: 30 min
Serves: 4

Ingredients: (measuring cup used = 240ml)

1. 2 cup dosa rice
2. 3/4 cup urad dal
3. 1 tsp fenugreek seeds
4. 1/2 cup thick or 1 cup thin beaten rice/avalakki/poha
5. 2 onions finely chopped
6. 2 tbsp finely chopped curry leaves
7. 1/2 cup finely chopped dill leaves or sabsige soppu
8. 2 - 4 green chilli finely chopped
9. Oil for cooking
10. Salt as per your taste

Instructions for making sabsige paddu:

1. Take rice, urad dal and fenugreek seeds in a container. Rinse well and soak it in good water for 4 - 5 hours.
2. Rinse and soak beaten rice or avalakki for 30 minutes. You can also replace beaten rice with 1 cup of puffed rice.
3. Now drain and grind all the soaked ingredients like rice, dal and beaten rice in batches.
4. Give a quick mix, close the lid and rest it for 7 - 8 hours in a warm place for fermentation. I usually keep it overnight.
5. After fermentation, next day morning open the lid and you can see the batter has raised up indicating good fermentation. Add in salt.
6. Add in finely chopped onion, green chilli, curry leaves and dill leaves.
7. Mix well and the sabsige soppu paddu batter is ready.
8. Now heat the paddu pan and put few drops of oil in all the pits.
9. Pour the batter in all the pits.
10. Close the lid for 5 - 10 seconds. Allow it to cook under medium flame.
11. Open the lid and drizzle oil on top.
12. Flip the guliyappas or paddus and cook on the other side as well. Serve it hot with coconut chutney. Guliyappa or paddu will taste good even if they are not hot.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.