Me: Atthe, yestond dina admele bartha iddira, yen thindi madli ?(Mom-in-law, you are visiting us after a long time. What shall I cook for breakfast?)
Mom-in-law: You prepare guliyappa very well, why don't you prepare that?
Aunty: If you could prepare guliyappa, we all will be very happy.
After many such conversations, I have now realized that kusubalakki guliyappa is my signature dish. Be it my granny, my in-laws, my friends or my hubby's friends, everybody likes to eat this particular version of guliyappa(rice balls). This dish doesnot call for more than two ingredients (yes you read it right.., no more than 2.., ofcourse excluding salt) & tastes heaven. This recipe gives you some of the most soft guliyappas, you have tasted ever. Try it to believe!!
Boiled rice/Kusubalakki: 4 cups
Whole urad dal/Uddina kalu(without the skin): 1 cup
Salt: According to taste
Oil: few drops on each mould.
- Soak the rice & dal in double the amount of water for 6-8hours.
- Grind the rice-dal mixture in the blender & prepare a smooth batter. Batter should be like a thick milkshake. Let the batter ferment over-night or for about 8-10hours. Batter would be doubled by then.
- Add salt to the batter & mix well.
- Heat the guliyappa pan/aebliskever pan. When the pan is hot, add few drops of oil to each mould. Pour 2 tbsps(approximately) of batter to each mould & cook it on a medium heat for a minute. Turn the balls & cook on the other side too.
- Serve it hot with a chutney/curry of your choice.
- If boiled rice is not available, parboiled idli rice can also be used.
- As soon as the rice balls turn golden & slightly brown, remove it from the pan. Ensure to cook the rice balls on a medium heat. Donot use high flame as the guliyappa may not be cooked from inside.