North Karnataka-style Guliyappa (Manjū)

Ingredients

While the original Japanese Manjū is typically made with a wheat flour dough and filled with various sweet or savory fillings, the North Karnataka-style Guliyappa takes a different approach. It replaces the wheat flour with a fermented rice and lentil batter, giving it a unique texture and taste. Additionally, the Guliyappa incorporates regional ingredients like cardamom and jaggery to infuse it with the distinct flavors of North Karnataka. We alse have the original recipe for Manjū, so you can check it out.

• 1 cup (200g) rice 1 cup (200g) rice
• 1/2 cup (100g) urad dal (split black gram) 1/2 cup (100g) urad dal (split black gram)
• 1/4 teaspoon fenugreek seeds 1/4 teaspoon fenugreek seeds
• 1/2 cup (100g) jaggery, grated 1/2 cup (100g) jaggery, grated
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• Ghee or oil, for greasing Ghee or oil, for greasing

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 32g, 12g
• Protein: 4g
• Fiber: 2g
• Salt: 0.01g

Preparation

1. 1.
   Rinse the rice, urad dal, and fenugreek seeds together and soak them in water for 4-5 hours.
2. 2.
   Drain the soaked ingredients and grind them into a smooth batter using a blender or a wet grinder.
3. 3.
   Transfer the batter to a bowl and add grated jaggery and cardamom powder. Mix well until the jaggery is completely dissolved.
4. 4.
   Cover the bowl and let the batter ferment overnight or for at least 6-8 hours.
5. 5.
   Once the batter is fermented, heat a Guliyappa pan or an appe pan and grease the cavities with ghee or oil.
6. 6.
   Pour a spoonful of the batter into each cavity and cover the pan with a lid. Cook on medium heat for 2-3 minutes.
7. 7.
   Flip the Guliyappa using a skewer or a spoon and cook the other side for another 2-3 minutes until golden brown.
8. 8.
   Remove the Guliyappa from the pan and repeat the process with the remaining batter.
9. 9.
   Serve the warm Guliyappa as a dessert or a snack.

Treat your ingredients with care...

• Rice — Use any variety of rice suitable for dosa or idli batter.
• Urad dal — Make sure to use split urad dal without the skin for a smoother batter.
• Jaggery — Choose a good quality jaggery for the best flavor.

Tips & Tricks

• Fermentation: Ensure proper fermentation of the batter by keeping it in a warm place or using a fermentation function in your oven or Instant Pot.
• Consistency: The batter should be of pouring consistency, similar to dosa batter. Adjust the water accordingly.
• Greasing: Grease the Guliyappa pan well before pouring the batter to prevent sticking.
• Flipping: Use a skewer or a spoon to flip the Guliyappa gently to avoid breaking them.
• Serving: Serve the Guliyappa warm with a drizzle of ghee or a sprinkle of powdered sugar for added flavor.

Serving advice

Serve the warm Guliyappa as a delightful dessert or a snack. They can be enjoyed on their own or paired with a cup of hot tea or coffee.

Presentation advice

Arrange the Guliyappa on a serving platter, garnish with a sprinkle of powdered sugar, and serve them in a traditional North Karnataka-style brass or copper bowl for an authentic touch.