gunta ponganalu
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Author madhuri.anusha Yield No Value
Published Jun 11, 2009 Cooking Time 10 Minutes
Recipe Type Others Preparation Time 30 min
Ingredient Rice Standing Time 10 Minutes

Recipe of gunta ponganalu

Ingredient Name Quantity Unit
Cumin Seeds 1 Teaspoons
Ginger finely chopped
Green Chillies to taste
Onions 2
Green Gram 1/4 Cup
Bengal Gram 1/4 Cup
Black Gram 1 Cup
Raw Rice 2 Cup
Black Pepper 1/2 Teaspoons
Oil to shallow fry

Directions

Soak all the dals and rice for abt 6 hrs and grind them to the consistency of dosa batter. Add the salt to taste and keep the batter aside for abt 6 hrs to ferment. Stir the fermented batter with a spoon and add chopped onions, green chili-ginger-cumin paste, crushed black pepper and salt (if required). Mix all the ingredients well. Now the batter is ready to prepare ponganalu. A separate pan with slots (Guntalu) is used to prepare these Guntapongadalu. Preferably take a non-stick pan for easy maintenance. A pointed stick comes along with the pan to remove the fried Guntapongadalu. Heat this pan and add oil in each slot. When oil is hot add a spoonful of batter in each slot. Fill three-fourths of the slot with batter, because they expand on frying. Fry for a while and turn them with the help of the stick. If required add some oil and fry till crisp. Fry them on medium heat. With the help of a spoon take them out of the slots and serve hot with coconut chutney
Posted Jun 11, 2009

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