Wednesday, October 7, 2009

Southekayi Guliyappa (Cucumber rice balls)

Some of my friends have commented that I have reduced the number of posts/month. Sorry pals, I was busy with other activities. I hope to publish atleast once a week. Also, thanks for being regular to my blog.

Today's dish is....
Southekayi guliyappa (I know the title says it, he he)
This is a Udupi/Mangalorean delicacy. Adding vegetables to dosas, idli & paddu(guliyappa/gundpongalu/appe) is quite common in these regions. The abundant availability of cucumbers(yellow cucumbers popularly known as mangalore southe) would have made those creative ladies to come up with many dishes with cucumber as the main ingredient. You can see many versions of cucumber dosa, cucumber idli, cucumber rotti being prepared in their households. These Mangalore southe will be available with them 24/7 & on all 365 days a year. People preserve their home grown cucumbers until the next crop is ready :)

Southekayi guliyappa is a very simple breakfast/tiffin/snack item that doesn't need any fermentation & also no side dish to go along with. There are sweet & savory version of the cucumber guliyappa. I prefer a savory one & hence giving you the recipe of the same ;) Sweet version is also equally tasty & loved by the sweet toothed people (not my type...)

Raw rice: 3 cups (preferably use sona masoori or ponni rice)
Grated cucumber: Around 1.5 cups (remove the seeds if the cucumber is ripened)
(I use normal green cucumbers as I dont get yellow cucumbers here. It tastes good with green ones too)Grated coconut: 1 tbsp (fresh or frozen, optional)
Finely chopped onion: 1/2 cup (1 medium onion)
Curry leaves: 3 tbsp (finely chopped)
Green chilli: 3 no (finely chopped)
Salt: According to taste
Coriander leaves : 2 tbsp (finely chopped)


  • Soak the rice in water for about 4-5hours.
  • Drain the water & prepare a smooth paste out of it. Donot add much water as the grated cucumber oozes out water.
  • Squeeze out the water from the grated cucumber.
  • Add all the above mentioned ingredients(including grated cucumber) to the rice paste. Mix it well. Adjust the batter by adding the cucumber water. (Batter should be of dropping consistency & not pouring)
  • Heat the appe/guliyappa pan. Add few drops of oil to each mould. Add 2 tbsp of the batter to each mould & cook it on a low heat for 2-3minutes. Turn the guliyappa & cook on the other side too.
  • Serve it straight from the pan drizzled with some home made ghee.


  1. Rub the ends of the cucumber well. Also, it is better to taste the cucumber before adding it to the batter. Some cucumbers will be bitter. If the cucumber is bitter, then discard them & use another cucumber.
  2. Ensure the batter is of normal idli batter consistency.
  3. Eat these appe/guliyappa hot or atleast warm. If this guliyappa is consumed after it reaches room temperature, it becomes chewy.
  4. Use tender cucumber for better results.

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