Wednesday, February 23, 2011

Gulliappa/gunta-ponganalu [Mangalore Cuisine Special]

This is one of my favourite breakfast,which my dad also loves very much.For kids its like a mini dosas which they like eating.My mom makes very fluffy gulliappa's with red spicy chutney,which you can keep eating.
Its usually the same dosa batter with little more thick consistency.You can add onion,green chili,curry leaves and ginger in this batter and prepare gulliappa.but plain also taste very good.
  • Dosa batter(refere Masal Dosa) little thick 
Ingredients for Red Chutney:

  • 1 tsp urad dal
  • 11/2 tsp chana dal
  • sabhuth/whole hing few pieces
  • 3-5 red chillies
  • 1/2 cup coconut
  • curry leaves
  • oil
  • mustard
  • salt
  • 2" piece tamarind
take 1 /2 tsp of oil in a pan ,add urad dal ,channa dal,hing and red chili and fry till dal turn red/brown color.switch of the flame and add coconut in it.grind tamarind,salt along with this mix into a smooth paste.chutney should be semisolid consistency.seasion it with mustard seeds,urad dal,red chili,pinch of hing and curry leaves.
Method of preparing appa:
  For making Gulliappa we have a special griddle .Now a days you get nonstick griddle also.
Heat this Gulliappa griddle and when it is hot add 1/4 tsp of oil in each compartments.when oil is hot add batter into each and cover the lid.Try to add 3/4 level because it puffs up.when the batter is cooked turn it to other side and leave it for 2 more minutes.
Then take each one into a plate with a stick,fork or a knife.Serve this with red/green coconut chutney/hot onion sambhar.

1 comment:

  1. This one is simple and good . I usually make it with the oothappam mix when there is little left over batter that cannot be turned to dosa.

    Please post few of your speciality chutney recipes, its all so delicious. Also the sambar varieties you make at home, I simply love it.


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