Avalakki Guli Appa/Paddu/Guntpongalu

Avalakki Guli appa/Paddu is a breakfast/snack dish. It is soft, fluffy and spongy. Most of us love to have them. It is normally prepared using dosa dough. Using avalakki and curd along with raw rice we do prepare dosa and idli. I just tried the same dough and prepared spicy onion coriander Guli appa.
I have used Avalakki/flattened/ Beaten Rice, curd and raw rice.

Lets know about what they call this Avalakki/Beaten or flattened rice in some indian languages.
Avalakki (in Kannada language) is known as Poha in Hindi, Pauaa /Paunva -Gurjarati and Poya in Rajastani. Chuda in Oriya, Atukulu -Telugu, Aval - Tamil and Malayalam. Pohe in Marathi and Phovu in Konkani.
Lets see some benefits of eating Avalakki/fllaten/beaten rice in our diet.  
Avalakki is also known as Rice flakes is light and easy to digest. It is a good source of instant energy since it contain carbohydrates. It provides good amount of Vitamin B 1 and helps to stabalize blood sugar. It is full of iron and low on gluten.
Lets see the recipe now. We can prepare fluffy dosa, sweet/spicy and onion guliappa with the same dough.

Things Needed : 

For the dough 
Avalakki/Rice Flakes /Poha : 1 Cup
Raw Rice : 2 Cup
Urid dal : 1 Tablespoon
Sour Curd : 1/2 Cup
Salt : To taste
 To Add : 
Onions : 2
Coriander Leaves : 2 to 3 Tablespoons
Curry Leaves : 6 to 8 leaves
Green Chilly : 1
Grated ginger : 1 Teaspoon
Guli Appa / Kuli appam/ Paddu Pan
Oil : 2 to 3 Tablespoon

Method : 

1. Wash and soak raw rice and urid dal together for 2 to 3 hours.
2. Wash and soak thin variety of Avalakki/Flatted rice separately
3. Grind rice, urid dal and avalakki using curd.
4. Remove from the mixi jar and put it in a big bowl. Add salt.
5. Mix it well and leave it for over night for fermenting. (or 6 to 8 hours)
6. Divide the ferment dough in to two parts.

7. Remove the outer skin of onions and wash it. Cut it into small.
8. Wash coriander leaves, curry leaves and green chilly. Cut them into thin pieces. Grate ginger and keep it aside. (Wash and remove the outer layer and wash it again before grating ginger).
9. Mix these cut onions, green chilly, coriander leaves to a portion of ferment dough.

10. Keep a pan on the fire. Heat. Sprinkle oil,
11. Mix the dough well and put a small portion of ground fermented dough in each part of guli appa.
12. Sprinkle oil on the top and cover. Let it cook for 1 to 2 minutes.

13. Turn the ohter side and cook for 10 Seconds.

14. Remove guli appa from the pan, add little ghee on the top and serve with the side dish you have prepared.

15. Prepare plain guli appa the same way.

Note :

The dough must get fermented to have good guli appas. You can also add jaggery to the dough and prepare sweet guli appa or sweet dosa. Let the dough be thick while grinding .(Use curd little by little. Do not add any water while grinding).
Time :
Soaking time : 2 to3 Hours
Grinding :  5 to 10 minutes
Fermentation : 6 to 8 hours
Preparation of guli appa : 15 to 20 minutes
Total time :  9 Hours and 30 minutes.

You can also prepare fluffy dosas with same dough.

Quick .Mango Pickle

Who does not like pickle? It is such a spicy yummy side dish goes well with every thing. Do you agree for my statement ? A spoon of pickle adds to the taste of food we eat is not so?

This particular mango I got from My brother in law's daughter Sandya. She got it from somebody who stays near by and the person owns a pickle mango tree. The mango I got was quite big and it was just fresh. I was lucky to taste the pickle, which she just finished preparing when we entered her home. Wow I tasted that and it was just spicy and yummy. 

The first thing when I got back is, started preparing pickle. 

One should remember that when you want to prepare pickle please keep this in mind.

Always prepare pickle with fresh mangoes as soon as you buy them.

The mango should be green, hard and the variety to prepare pickle. (All varieties of mangoes can not be used for pickle).  

It should be sour type, and should be plucked from the tree. (Not the fallen ones).

Use a glass jar to store them.

Let us see the recipe now. As I said this is a quick way of preparing pickle. No need to be put it into salt and wait. No need to sun dry. 

Things needed :

Green and Fresh Mango : 1 ( Big size )

Salt : 2 Tablespoons

Mustard Seeds : 1 Tablespoon + 1 Teaspoon

Red chilly Powder : 3 to 4 Tablespoons

Oil : 1 Tablespoon

Ingh : A  little

Turmeric Powder : 1/4 Teaspoon

Method : 

1. Wash and clean the mango. Wipe it nicely and dry under a fan for few minutes. (Moisture should not be there)

2. Greate mango along with the skin.

3. Dry grind mustard seeds till powder and keep it aside.

4. Take a dry bowl. Clean it with fresh towel or kitchen tissue.

5.  Put grated mango, salt, turmeric powder and chilly powder.

6. Mix all the ingredients along with grated mango.

7. Add dry ground mustard seeds and mix it again.

8. Keep a pan on the fire and add oil. Heat and put mustard seeds and ingh.

9. Let the mustard seeds splutter. Add this to mango pickle and mix it well.

10. Mix it again and store it in a glass jar once it cools. Better keep it in a fridge.

Note :

Use of green savoury mango taste best. Adding rock salt is optional. Adding roasted methi powder is also optional. Adding more oil and Gingly Oil is optional. This pickle taste better after 2 days. It can stay for at least 2 to 3 months in the fridge. 

Time : 15 minutes

You can have 1 Small bottle of pickle.