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.
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
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.