Rice Appe Or Paddu With Cooked Rice

Appe/paddu with cooked rice.
A spicy, delicious and easy to make appe/paddu or kuzhi paniyaram. This appe is made of cooked rice, you can also use leftover rice. Serve hot in breakfast or as a snack. It also taste great in room temperature.
Its known by various names in South India including paddu, appe, guliappa, gulittu, yeriyappa, gundponglu, ponganalu.
Kuzhi paniyaram or Paddu/GuLiyappa/Yeriyappa or Gunta Ponganalu or Tulu : “appadadde” is an Indian dish made by steaming batter using a mould. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. The dish can also be made sweet or spicy depending on the ingredients jaggery and chillies respectively. Paniyaram is made on a special pan that comes with multiple small fissures.
Source – Wikipedia

 

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You may like some more appe recipes made with different ingredients on this blog.
1. Red lentil appe

2. Beetroot appe

3. Semolina and lentil appe

4. Roasted gram or sattu appe

5. Semolina and flatten rice appe

6. Sprouts and oats appe

This week #209th #FoodieMonday bloghop theme is #ThindiYenu suggested by Aruna SarasChandra. Who blog at Vasus Veg Kitchen.
Do visit her space for many authentic, delicious and healthy vegetarian recipes. Recently loved her oats and nuts laddu. I will to try it soon.

ThindiYenu in Kannada means What is for Tiffin. According to Aruna here tiffin is refers to breakfast. And my contribution is this spicy and delicious rice paddu or appe using leftover rice.
I always love to make different types of appe. When Aruna suggested the theme Karnataka special breakfast or ThindiYenu.
I was searching for Karnataka breakfast recipes and loved this paddu recipe.
My son is at home this time for few days and he loves spicy food so I have made this paddu or appe spicy. Fresh cooked rice or leftover rice both can be used for this appe. At first I didn’t plan to use coconut but my vegetable vendor bought fresh coconut in the morning. So I have used it. Coconut definitely enhance the taste. But if you don’t have coconut then you can skip it.
Recipe adopted from Veg recipes of Karnataka

Recipe

Cooked rice – 1 cup

Semolina or suji – 1/4 cup

Curd – 1/4 cup

Ginger – 1/2 inch piece, grated

Green chilli – 1, finely chopped

Cilantro or coriander leaves – handful, chopped

Water – 1/4 cup

Fresh grated coconut – 2 – 3 tablespoons, optional

Curry leaves – 8 – 10, chopped

Mustard seeds or rai – 1/2 teaspoon

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 1 teaspoon

Oil – 1 teaspoon + to fry

Salt to taste

Eno fruit salt – 1/2 teaspoon

Method

1. Grind the cooked rice with curd, lemon juice and 1/4 cup water.

2. In a bowl mix ground rice, semolina or suji, grated ginger, chopped cilantro or coriander leaves, salt, cumin powder, chaat masala powder, black pepper powder and grated coconut. Mix well and keep the batter aside.

3. Heat oil in a small pan. Add mustard seeds and let the seeds splutter. Now add finely chopped green chilli and curry leaves. Switch off the flame and add this tempering in the batter. Mix well.

4. Just before cooking add eno fruit salt and give a good stir.

5. Heat an appe pan. Pour few drops of oil in every hole.
Pour a spoonful of batter in every hole. Cover and cook on low heat until appe becomes light brown.

 

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6. Flip and turn the appe upside down. Cook uncovered till appe becomes golden brown from both the sides.

7. Serve hot with any chutney or sauce.

Notes
1. You can add 1 finely chopped onion in the batter.

2. If you are making it for kids omit chilli. Or to make it more spicy add one more finely chopped green chilli.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Hayagriva Or Hayagreeva Maddi Or Chana Dal Halwa

Hayagriva or Hayagreeva maddi or chana dal/Bengal gram halwa.
A very easy to make and delicious traditional sweet dish from Karnataka cuisine. No sugar added, its made of jaggery . Its usually made to offer to God as naivedya and served as prasad.

This delicious sweet dish from Karnataka cuisine is made of chana dal or Bengal gram, jaggery, ghee or clarified butter and dry fruits.

 

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Karnataka is a tapestry of colours, cultures, flavours, landscapes, timelessness and heart stopping beauty. It’s a place where vibrant worlds seamlessly meld into one another every few hundred kilometers. Sedate plains suddenly rise to dizzying mist covered hilly heights, and then plunge with careless abandon in a white-watered freefall to become languid rivers that flow past cities where time has stopped altogether. And cities where time rushes a relentless rush to keep up with the world; cities that sometimes escape into the deep quietude of thick forests and sometimes, stretches their arms wide open to embrace the sea. Host to some of India’s largest and most powerful dynasties, the state has across the centuries, carried a legacy of art and culture.

Karnataka is a gracious host and offers a spread that appeals to every palate. Traditional Kannadiga cuisine is typically South Indian with a little bit of sweetness for added measure. But that doesn’t begin to sum it all. The feast of the land includes Udupi, Mangalorean, Kodava and yes, Kannadiga, which again is a journey in itself – it varies with the geographical features. Even cereals vary and consumed in every imaginable and unimaginable form. To the uninitiated, some of the preparations might come across as bewildering, but no less delicious. Add to this, a highly evolved sweet tooth, and you get the deliriously wonderful concoctions, which are like nothing else in the world. With Karnataka, the pudding is the proof itself, and you see where the state gets its signature gusto from.
Source

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Karnataka cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is Anu Kollon Who blog at http://entethattukada.blogspot.com
Anu gave me two interesting ingredients chana dal or Bengal gram and jaggery. And I gave her rice and coconut. Check out her Vegetable palav recipe she shared with these ingredients.

We loved its taste and now its a regular sweet dish for us. Usually it shouldn’t be dried up. But sometimes I have made laddu with leftover chana dal halwa and its also taste great. If you have some leftover you can try this. Make laddu and keep in refrigerator for later use.

Recipe

Chana dal – 1 cup

Jaggery powder – 3/4 cup

Ghee – 2 – 4 tablespoon

Cardamom powder – 1 teaspoon

Desiccated coconut – 1/4 cup

Almond – 2 tablespoon, sliced

Cashew nuts – 2 tablespoon

Raisin – 2 tablespoon

Water – 2 cup + 4 tablespoon

Method

1. Wash and cook the chana dal or Bengal gram for 4 – 5 whistle or till dal becomes soft. Check by pressing between your two fingers.

2. Let the dal cool down. Drain the water and mash roughly with a spoon or masher.

3. Heat 2 tablespoon ghee or clarified butter in a heavy bottom or nonstick pan. Fry cashew nuts till light brown and transfer them on a plate.

4. Then fry the the raisins. When raisins puffed up immediately remove from ghee and place on a plate.

5. Now fry the sliced almond, keep stirring and fry until light brown. Place the almonds with cashew and raisins.

6. In the same pan add jaggery powder and 4 tablespoon water.
Stir occasionally to melt the jaggery.

7. Add mashed dal and desiccated coconut.
Mix well.

8. Cook on low flame till the mixture becomes thick and creamy. Don’t let it dried up completely.

9. Add cardamom powder and fried dry fruits and 2 tablespoon ghee.

10. Mix well and remove from heat. Adding ghee is optional but it will enhance the taste and flavour.

11. Garnish with fried dry fruits and serve hot or cold.

Notes

1. You can use more ghee if you like. Ghee enhance the taste and flavour.

2. You can add very little clove and nutmeg powder in it for flavour.

3. Dal must be cooked properly.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update
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