Fenugreek Seeds are good for cooling the body and for good remedy for back ache.
Guli Appa is also called as Paddu or gundpongalu, can eat for break fast or as evening snack.
Things needed:
Rice : 2 cups.
Fenugrick Seeds: 2 Table spoons (full).
Urd daal : 1 Tea spoon.
Salt : as required.
Jaggery : 3 to 4 Table spoons.
Oil: 1/2 cup.
Method: Sweet Guli Appa.
Wash and soak Dosa rice, urd daal and fenugreek seeds for 4 to 5 hours and grind it nicely adding little by little water. Add salt and keep this dough to ferment. (over night). Add jaggery and mix thoroughly. Keep the guli appa pan and put oil to each cup in the pan. ( Add 1/2 spoon of oil). Heat the pan and put ground sweet dough in each mould and cover the lid and cook for 1 to 2 minutes. Sprinkle little oil on the top and turn guliappas and cook on the other side for few seconds. Serve these HOT GULI APPAS with ghee.
Note : the dough should be fement properly otherwise you won't get soft guli appas'. The dough consistency should not be watery or very thick. ( It should be like Idli paste). You can also add grated coconut to the dough just before cooking guli appas. Using Non stick Guli appas pans are available in the market helps us to prepare guli appas easily. Can add more or less jaggery according to your taste.
Serves 3 to 4 people.
Method for Hot and spicy Guli Appas.
Use the same way to prepare the dough. Instead of using jaggery , Add cut green chillies, curry leaves, coriander leaves, grated ginger and fresh grated coconut to the dough just before preparing. Can add cut onions .( an optional). Follow the same way to cook Hot and spicy Guli appas and serve with coconut chutney or Vegetable Sambaar.
Guli Appa is also called as Paddu or gundpongalu, can eat for break fast or as evening snack.
Things needed:
Rice : 2 cups.
Fenugrick Seeds: 2 Table spoons (full).
Urd daal : 1 Tea spoon.
Salt : as required.
Jaggery : 3 to 4 Table spoons.
Oil: 1/2 cup.
Method: Sweet Guli Appa.
Wash and soak Dosa rice, urd daal and fenugreek seeds for 4 to 5 hours and grind it nicely adding little by little water. Add salt and keep this dough to ferment. (over night). Add jaggery and mix thoroughly. Keep the guli appa pan and put oil to each cup in the pan. ( Add 1/2 spoon of oil). Heat the pan and put ground sweet dough in each mould and cover the lid and cook for 1 to 2 minutes. Sprinkle little oil on the top and turn guliappas and cook on the other side for few seconds. Serve these HOT GULI APPAS with ghee.
Note : the dough should be fement properly otherwise you won't get soft guli appas'. The dough consistency should not be watery or very thick. ( It should be like Idli paste). You can also add grated coconut to the dough just before cooking guli appas. Using Non stick Guli appas pans are available in the market helps us to prepare guli appas easily. Can add more or less jaggery according to your taste.
Serves 3 to 4 people.
Method for Hot and spicy Guli Appas.
Use the same way to prepare the dough. Instead of using jaggery , Add cut green chillies, curry leaves, coriander leaves, grated ginger and fresh grated coconut to the dough just before preparing. Can add cut onions .( an optional). Follow the same way to cook Hot and spicy Guli appas and serve with coconut chutney or Vegetable Sambaar.
