Monday, January 25, 2010

Kusubalakki Guliyappa/Gundponglu/Paddu (Boiled rice Balls)

Two things that have made me happy in 2010, so far.
1. I have won a Tote bag from Foodieblogroll. Yes!, I won. This is the first gift my blog has received.I will take a photo & display it in my next post.
2. TOFA from Ashkuku. Thanks a lot Asha. I will write about it too, in my next post.

Some usual conversations again(Not again!)
Scene 1:
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?

Scene 2:
Me: Aunty, what shall I prepare for tomorrow's evening snack?
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

Other ingredients:
Oil: few drops on each mould.

Special utensil:
Aebliskever pan

Batter preparation:
  • 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.
Guliyappa/Paddu/Rice balls/Gundponglu preparation:
  • 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.


    1. Looks mouthwatering, I haven't made them in a long time. Looks so good, love the light color.

    2. Hello..your guliyappa looks yummy and

    3. Guliappa looks fantastic. really tempting :)

    4. they look awesome..we call it paniyaaram..

    5. That is one super delicious snack.

    6. the rice balls look yummy.we prepare rice appe the same way in the appam container.

    7. I make these all the time even though it is a different recipe. Nice pictures. My kids love these. I should make them now that your pictures are so tempting.

    8. Hey guliappa with boiled rice, why did i never think of it, Super!!! I will try this weekend,Thanks for the recipe :)

    9. My fav! Nanna friend vabbru Mangalore navaru avra maneli idanna tindu nanu flat aagidde :) Nice one dear!Sweet kuda madatira alla nivu? nice very nice

    10. I make this only when I have left over dosa batter or idli batter..
      Never made batter specially for this one...those looks yummy dear...will give a try definitely...and by the way kusubalakki u used is the one which has red spots or the pale yellow one you get?

    11. Love them totally... the subtlety...
      They are not only prepared well, but as I always say they are presented & captured well too.... to please all our drooling eyes.... I have no words to express how I feel looking at them.... But I only wish I could get back my childhood, where aunts prepared this & I just relished on every single appa..... :-(


    12. Wowwwww... This one looks so yum! We prepare it in a different way.. Now i'm so tempted to try your recipe....

    13. I love any kind of paniyarams! Looks so perfect !

    14. Looks yummm..i have never had these before..must try sometime!

    15. Congrats Sushma for awards...
      Guliyappa looks yum..yum..its my favourite..:)

    16. Congrats on your awards Sushma... we call Suukuntulu in Telugu or atleast ppl in our place call it... They have come out really well...

    17. Tasted these recently....liked them...tempting pic...

    18. lovely paddu..looks so tempting.. and

    19. very nice and lovely paddu..mouthwatring..where do you buy this special pan from?

      cheers and visit me if you can

      Joy Of Cooking



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