Guliyappa or Paddu


Paddu, Gulliyappa, Gunthapanganal; so many names this dish is called. You may think this is miniature masala idly. But this is a different dish. Paddu is made mainly in Southern India. Not many hotels make this lovely dish. So anyone wants
to eat this, just incorporate this recipe and make some home made Paddus. In order to make Paddu one needs to make its batter ready which is prepared by grinding soaked dosa rice, urdh dhal and other ingredients.
Also you will need to chop some taste enhancers like onion, green chillies, ginger, curry-coriander leaves. Some people also add small diced dry coconut pieces to it. Just writing this blog itslef is making my mouth water even after having 8 Paddus.
Hurry up! you too can relish this delicious dish with coconut chutney or chutney powder. Oh My! Children just love to gulp them as it is.

Paddu or Guliyappa has a few variations and I have posted the Spicy Paddu and Sweet Paddu or Paniyaram Recipe separately.

Guliyappa or Paddu
Guliyappa or Paddu

Paddu or Guliyappa Ingredients:

  • Urad Dal / White Lenthils  – 1/2 cup
  • Dosa Rice – 2 cups
  • Fenugreek seeds – 1 tsp
  • Thin Poha or Flattened Rice – 1/4 cup
  • Salt
  • 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)
  • Oil

How to Make:

  1. 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.
  2. 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.
    Paddu or Guliyappa Preparation
    Paddu or Guliyappa Preparation
  3. 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.
  4. 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.
  5. Remove the cooked Guliyappas from the pan and serve hot with Coconut Chutney or Chutney Powder.


  1. HI HEMA,
    Nice to see your Paddus on the screen. Yesterday I prepared Paddus with one of my friend’s given proportions, and I had difficulties that the Paddus became very hard(kadak). So what may be my mistake??? Can you please let me know as they were not soft.


    • I do not know what quantity of rice and Urad Dal you have used for Paddu to turn hard. Whatever quantites/measurements that I have provided in my recipe should give you a soft and fluffy Paddu or Paniyaram. Just try out once. I think you have added more rice and probably the proportions of Urad Dal and Rice is not optimal and hence they turned hard.


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