During my childhood days, my brother and I used to have a fight when my mom used to prepare gulpangle. We both were so fond of them that we used to fight on we both getting them first to eat. Like a smart mom, she used to distribute equally among both; of 8 gulpanglie's made in the first round. Feels that some dishes takes us back to our good old memories and bring a smile on our face. :)
Serves – 5
Preparation time – 5 mins each round; Resting/fermentation time – Overnight (14 hrs)
You need a iron / non-stick Gulpangle / Paddu griddle
Ingredients:
Parboiled rice – 3 cups
Splitgram / Urad dal – 1 cup
Beaten rice / Avalakki – 3 tsp
Gram dal – ¼ cup
Fenugreek seeds – ½ tsp
Salt
Oil
Method:
Wash thouroughly all above except salt & oil.
Soak rice for 5 hrs. Mix urad dal, gram dal & fenugreek seeds together and soak for 3.5 hrs in separate vessles by adding 1.5 cups water. Lastly soak avalakki in a bowl for 2 hrs before grinding.
Grind urad dal, to smooth paste and transfer to large sized vessle as the batter rises to almost double the original qty after fermentation.
Grind rice with required water to form easily flowing consistency. Let it be of grainy texture. Add to ural dal batter vessel. Mix well and leave it overnight or for 12-14 hrs to ferment.
Now grease paddu griddle with little oil and pour the batter as in above picture. On a medium flame let paddu cook for a minute. Flip upside down with a fork/wooden stick to cook on the other side.
Cook till both sides turn golden.
Serve hot with chutney of your choice.
Variation: You can add tinily cut onion to the batter and make gulpangle / paddu. Tastes good.
Tip:
In a jar add urad dal with 3 tbsp of water (use soaked water) and grind. After every 1-2 mins add 2 tbsp of water and grind untill you get smooth paste. Ensure that batter is thick / semi-fluid.
Happy cooking; Enjoy eating!
