Gunta Ponganalu - this is very popular breakfast in southindia and generally served with a chutney, sambhar. I got a nonstick Ponganalu pan Rs/- 662 from India recently and was very eager to make Ponganalu.
In this recipe i used the left over dosa batter ( can use idli batter also) mixed little bit of water and to make it more tasty i added chopped onions, coriander. You can add different variety of veggies to make it more delicious like grated carrots, cucumber, chopped spinach etc...
For Dosa batter:
- 3 cups rice
- 1 cup urad dal
- ½ tsp methi / fenugreek seeds
- salt to taste
- water for soaking
Soak overnight 3 cups of rice and 1 cup of urad dal along with 1tspn fenugreek seeds. morning thoroughly wash it and grind into a smooth paste by adding water and salt it should be of a smoothie consistency remember neither too runny nor too thick and leave batter.
cover and ferment in a warm place for 8- 12 hours.
the next day you can see the batter has raised well indicating its well fermented.
Best served as
Prep: 15.00 minutes
Cook: 10.00 minutes
Total: 25 minutes
- 3 cups of dosa or Idli batter
- 1/2 cup water
- 2 medium chopped onion,
- handful of coriander chopped,
- 1 tea spoon cumin seeds
- 1/2 spoon salt
- 3 green chillis chopped
- curry leaves few
- In Dosa batter / Idli batter add 1 tea spoon cumin seeds, 1/2 tea spoon salt, 1 chopped onion, green chilli pieces, curry leaves, coriander leaves and mix them well without any lumps.
- You can grind green chillis and add ginger pieces.
- Heat the gunta ponganalu pan.
- Once the pan is hot , add a drop of oil into pan and grease them properly.
- Fill the prepared batter upto 3/4 in each one, close the lid. let it cook for 3 to 4 minutes on low flame.
- Flip them other side let it cook for 2 to 3 minutes.
- It can be serve with Coconut chutney, Ginger chutney or Ground nut chutney.