Urad Dal / White Lenthils - 1/2 cup
Dosa Rice – 2 cups
Fenugreek seeds – 1 tsp
Thin Poha or Flattened Rice – 1/4 cup
Finely Chopped coriander leaves / Cilantro – 1/4 cup
Finely Chopped Curry leaves
Finely Chopped Onion – 1
Finely Chopped Green Chillies – 2 (optional)
Finely Chopped Ginger – 1 small piece (optional)
How to Make:
Wash and soak Urad Dal, Dosa Rice, and Fenugreek seeds in water for 5-6 hours. Grind this mixture in a Wet Grinder to make a smooth batter. While grinding, add thin Poha to the mixture. Else, you can add the Poha later to the batter provided you soak Poha in water for few minutes. Finally add salt and leave the batter to ferment overnight.
Next morning the batter will be ready with the volume of the batter almost double of what you would have seen the day before. Now add finely chopped Coriander leaves, Curry leaves, Onion, Green Chillies and Ginger to the batter and mix well.
I have found that the non-stick Guliyappa pans available in the departmental stores help prepare really tasty and crispy Guliyappas. Heat the Guliyappa Pan and grease all moulds with oil. Now slowly pour the batter into each of the moulds with the help of ladle/table spoon. For best results, the batter should be filled to almost 3/4 of the mould as shown in image.
Reduce the heat to medium and leave the batter to cook well for 3 min with a closed lid. Once one side is cooked, flip it over and cook it other side in low flame for 2 min and pour oil into the mould again if you wish.
Remove the cooked Guliyappas from the pan and serve hot with Coconut Chutney or Chutney Powder.