How to Make Instant Rava Paddu/Semolina Gundponglu/Rava Guliyappa
Yummy Breakfast in 25 Minutes
Rava (semolina) paddu or rava guliappa is a South-Indian specialty. This is a popular breakfast dish. You can use them for evening snacks too. These snacks are loved by everyone. They are crunchy, flavorful, and delicious.
Paddus are ball-shaped crispy pancakes. Children love to take them in their lunchbox. They are also healthy.
Let's move to the detailed recipe now.
Instant Rava Paddu/Sooji Guliappa
- 1 cup upma rava/medium fine wheat semolina, for the batter
- 1/2 cup yogurt or thick curd, for the batter
- 3/4 cup water, for the batter
- 2 tbsp grated coconut, for the batter
- 1 tbsp oil, for the seasoning
- 1 tsp mustard seeds, for the seasoning
- 1 tsp grated ginger, for the seasoning
- 1 tsp split chickpeas/chana dal, for the seasoning
- 1/2 tsp cumin, for the seasoning
- 1 tsp green chilies, finely chopped, for the seasoning
- 1 tsp curry leaves, finely chopped, for the seasoning
- 1/2 tsp salt, or as per taste, for the batter
- 2 tsp oil, for making a batch of paddus
- 2 tbsp coriander leaves, finely chopped, for the batter
Step-By-Step Instructions and Images for Making Rava Paddu/Rava Guliyappa/Rava Gundponglu
- Take a mixing bowl. Add upma rava, yogurt, water, and salt. Mix well. See that there are no lumps in it.
- Set aside the batter for 20 minutes. During this time, rava will absorb water and soak nicely.
- Add grated coconut and finely chopped onions.
- Now, you have to make a seasoning. For that, heat some oil in a small pan. Throw in mustard seeds. Let them splutter. Add split chickpea and cumin seeds. Stir well. Add grated ginger, chopped green chilies, and chopped curry leaves. Saute for 30 seconds.
- Transfer it to the bowl containing the batter. Add finely chopped coriander leaves. Thoroughly combine the contents. Now the paddu batter is ready.
- The batter should have idli batter consistency. That means, it should be thick and drop easily from the ladle.
- Heat a paddu/guliyappa pan. Add 1/4 tsp oil to each of the depressions. Pour the batter to fill 3/4 of each of the depressions.
- Cover the pan. Keep the heat medium high. Regulate the heat whenever required.
- Flip each of the paddu, once the bottom part gets golden brown.
- Add a few drops of oil on the top. This is optional. Now, no need to cover the pan. Using generous amount of oil makes crunchy and very delicious paddus.
- Remove each of the paddu when the other side also gets golden brown.
- You should nicely roast the paddus to get a crunchy finish. Place them on a serving dish.
- Cooking a batch of the paddu may take about 4-5 minutes. Repeat the same for making all the paddus/guliappas.
- Serve 6-8 of them hot in a plate with coconut chutney or any other chutney or sauce. Enjoy eating this scrumptious breakfast!