Breakfast

Halasina hannu guliyappa

I can probably describe halasina hannu guliyappa as a cross between dumpling and a pancake. Very popular in Coastal Karnataka, which is delicious and a delight to eat. The mould to make the guliyappas can be found anywhere in south India or even in many Indian stores in the US.

Ingredients:

Rice- 2 cups

Jaggery -2 1/2 cup

Shredded coconut-3/4 cup

Cardamom powder- 1 tsp

Jackfruit– 30 to 32 pods or bulbs, chopped

Water- for soaking rice

  

Preparation:

Soak rice in water for 5-6 hours. Drain the water and grind rice, jaggery, coconut and chopped jack fruit with a little water into a fine paste. (You can add less or more jaggery depending on the sweetness of the jack fruit). The batter should neither be too thick nor too thin.

Allow it to ferment overnight.  Add cardamom and mix well. Pour into each mould and sprinkle a little ghee on top.

Cover with a lid and cook until the sides turn golden brown. Flip onto the other side and cook uncovered.

After 1-2 minutes, remove from heat and serve hot. Some like to eat it with honey.

 

 

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11 thoughts on “Halasina hannu guliyappa

  1. I haven’t had Padu ..the sweet version & nothing with Jaggery.. The closest sweet thing was i guess Managlore bun.. They look really soft & nice..I want to buy the guliappa pan..havent found it here yet !Did u make the dutch crunch bun ??

    • Hey Rasya,

      So very sorry for the late reply. Yes i did try it and came wonderfully well. Have been crazily busy with work and guests at home. Will catch you soon with my next recipe!

      Deepti

  2. I bet this is as delicious as it looks. I saw the post in the morning but was in a hurry and could not reply immediately. I love jackfruit and we had a tree back home that produced very sweet jackfruits. Seeing this recipe and your pictures, I wish I had access to those sweet jackfruits right now. The recipe is bookmarked for sure. Thanks for sharing! The clicks are very tempting and the guliyappas look very delicious. 🙂

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