Appa or Gullittu

I always thought breakfast items like idli, gullittu are troublesome. It takes a lot of time and effort to cook these. But, I was wrong. Recently, I realized these are far more easier from dosas as your daily breakfast.

Here is a recipe to prepare simple Gullittus:
(measurements for 2)

Ingredients:

• Idly Rice - 1 glass (bigger size)
• Udat dal -  1/2 glass

Soak them seperately for atleast 4 hours. Grind both together. Take the batter off when the ingredients are ground fine. Do not add too much of water, let it be little thick.

Add the batter to a vessel. Make sure the vessel is a little bigger in size (Else, the batter might overflow due to fermentation). Add some salt and mix the batter well. When you are done, cover the vessel and keep it for frementation. Usually, I soak the ingredients by 3:00 PM and grind it by 9:30 PM, keep the batter covered whole night for fermentation. (I keep it over the gas stove, someone had suggested this for better fermentation, not sure though if it's true, but everytime I have seen wonderful fermentation)

   Note:

• Do not keep this batter under refrigeration. Fermentation will not happen, if you keep it under refrigeration.
• The above measurement is suffice for 2-3.

Next morning, take the gullittu pan, apply oil on the surface. Keep the flame in SIM and let it get heated. Within 5 minutes, the pan gets heated. Pour the batter and cover it. In 2-3 minutes, as the gullittus get cooked, invert them. Let the other side get cooked. Do not keep it for long, else it'll get burnt and becomes hard.

Your soft, hot and mouth watering gullittus are ready. Take them off, apply oil to the surface and pour batter for next set of gullittus. Have these with thick and spicy red/green chutney.

You can use the same batter to prepare dosa or idlis.