Halasina hannina Guliyappa/ Jackfruit Paddu:

Jackfruit is an integral part of our kitchen during the Summer months. In our native, it is an everyday affair to make something or the other out of home-grown huge jack fruits. A lot of family bonding happens during its chopping, separating the fruit bulbs and cleaning. After cleaning, it is time to think about what to make? One says Dosa, other one Kottige or Guliyappa. Even after making all these delicacies if it is in excess, then it is time to make Berati and preserve it for a long.

Guliyappa is usually an instant thing if the rice has been soaked and ready. But I like Paddu out of fermented batter. Let us see how I make it.


Dosa rice – 2 cups

Jackfruit – 1 big bowl

Coconut – 1 small bowl

Jaggery – I piece (according to taste) Or Jaggery Syrup as needed.



-Wash, soak Dosa rice in water for 3 to 4 hours. Clean jack fruit bulbs by removing fibre and seed.

– Drain the water, grind Rice, jaggery ( I would suggest using jaggery syrup), salt, coconut and chopped jackfruit with adding minimal water.

-The batter should be a little coarse, and the consistency should be like idli batter (should neither thick nor thin)

-Allow fermenting overnight in cold weather, or 2 to 3 hrs is enough.

-Heat Appe or Paddu pan. When it is hot, pour ¼ tsp of ghee or oil.

-Pour the batter into each mould, close the lid, and cook for a few minutes.

-Flip the side and cook the upper side as well.

-Serve with chutney. We normally prefer Ginger and coconut chutney as a side dish for jackfruit items.

-Repeat the process and enjoy your breakfast or brunch or dinner.


For ginger chutney: Fry red chillies with little oil and grind this with coconut, salt, tamarind, and a piece of ginger.


Paddu or Guliyappa is a very popular South Indian breakfast item. Which is nothing but Dosa batter or idli batter which is seasoned with some onion and poured and cooked in an appe pan, which normally has 7 or 9 small round molds. Traditionally, people use left over batter to make this delicacy to finish off the batter. But, personally I prefer to make fresh batter to make only this, because my family just loves this, and we enjoy our dose of guliyappa in any given point of time.

These super tasty roundels have many names in south Indian kitchens. In coastal region we call this as Guliyappa, In Bangalore, it is known as Paddu. In Tamilian house hold it is Kuzhi paniyaram, Telugu it is Gunta ponganalu, Malayalm it is Paniyaram. All the above which means that, a dish which is cooked in an appe pan.

My procedure goes like this-


Dosa rice – 2cups

Urad dal – ½ cup

Poha – one fist full


Spring onion – as needed (onion and greens)

Coriander leaves – as needed

Ghee/ oil – for cooking


-Wash and soak rice, urad dal and poha. Soak for 2 to 3 hours.

-Grind this into smooth batter by adding salt.

-Consistency should be a little thicker than Dosa batter.

-Ferment this over night or according to your climatic conditions.

-Next day, add chopped coriander and spring onion and mix in.

-Heat appe or Paddu pan. When it is hot, pour ¼ tsp of ghee or oil.

-Pour the batter in each mold and close the lid and cook for a couple of minutes.

-Flip the side and cook upper side as well.

-Serve with chutney. We normally prefer Zucchini chutney as a side dish for Paddu.

-Repeat the process and enjoy your breakfast or brunch or dinner.

Note: If you want to make it vegan, use any vegetable oil and skip ghee.