Paniyaram Gunta punugulu
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[Based on 5 users]
Author vahchef Yield No Value
Published Jun 24, 2009 Cooking Time 1 hour
Recipe Type Breads Preparation Time 30 min
Ingredient Rice Standing Time 1 hour
Description: Paniyaram is a mixture of the Indian crepe spiced up with chopped onions, green chillies, cumin seeds and grated carrots. This dish is a very healthy appetizer served with coconut chutney. Paniyaram is a popular snack dish from the Chettinad cuisine whereas in Andhra it is called as Gunta punugulu. Paniyaram can either be a savory or sweet snack. 

Recipe of Paniyaram Gunta punugulu

Ingredient Name Quantity Unit
Carrot 1 Numbers
Salt as per taste
Cumin Seeds 1/2 Teaspoons
Green Chillis 4 Numbers
Onions as needed To Taste
Dosa Batter 2 Cup
Oil as needed

Directions

Take dosa batter add onion,cumin seeds,green chillis saltmix well.Pour this mixture into the pan add little oil beforeing adding the mixture cook in a very slow flame.cook both the sides, serve with coconut chutney.  
Posted Jun 24, 2009

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5 Comments

A. Ranganathan Jun 26, 2009
I tried this recip with some left over Dosa paste. The result was excellent. The Paniyarams came out well. Thanks.

Madhavi Jun 26, 2009
Hi,
Mine is an electric stove with coils.How to use this paniyaram gunta punugu pan on top of my stove.
Please advise.

Thanks,
Madhavi

Swapna Jun 25, 2009
Thanks for this great recipe.I want to try it soon.
However I don't have the pan which you used here.so can you suggest me which pan to buy which is easiy available in american stores.
Thank you.

SANGEETA SHARMA Jun 25, 2009
hi vah chef sanjay, thanks for all your recipe..really speaking i have never heard about these reciep Paniyaram gunta punugulu...but definetly i m going to try this..it seems easy but let c i can make it or no..but one thing i dont have tray to make it ... can u guide me...

Sneha Jun 24, 2009
Wow, i have to try this.. this is my favourite.. Thank you so much for a wonderfull website with superb recipes.

Can i make this muffin tray? since i leave out of india?..

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