Wednesday, November 11, 2009

Gunta Ponganalu/Gunta Pongadalu/Ponganalu

Gunta Ponganalu is a dish made especially in the Rayalaseema region of Andra Pradesh.They are made in a special pongadala pan.My grandmother  made this frequently for breakfast when we visited them for Sankranthi every year.She served these beauties with peanut chutney ,coconut chutney or any non veg curry......I loved it with chicken curry and also fish pulusu.....just typing about it is making my mouth without further ado, lets move on to the recipe.

Ingredients :
3 cups left over uthappam batter(u can find the recipe here) or u can use left over idli batter(recipe here)
1 onion finley chopped
2 green chillies finely chopped(optional)
1 tsp vaamu/ajwain
1tsp jeera/cumin seeds
1/4 cup finely grated carrot(optional)
3 tbsps finely chopped cilantro
Salt to taste
A pinch of tumeric(optional)
A pinch of baking soda(optional)
2 tsp of black pepper(if not using green chillies and if u want to use both,reduce the black pepper to 1tsp)

Method :

Mix all the ingrdients.The batter should not be as thick as the idli batter or as dosa batter should be in between.Heat the pongadala pan and spary oil .

Pour in the batter till its full.

Close the lid and cook on medium to low heat for 5-8 minsand turn them around and cook on the other side for 4-5 mins and they are done.

Serve hot with chutney of your choice.Enjoy!!!!

Note : Gunta ponganalu can be had for breakfast lunch or dinner.They are quiet filling.
Make sure to cook them on medium to low heat for about 5-8 mins on each side.

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