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Blackgram Gunta Pongal

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Blackgram Gunta Pongal Recipe, How To Make Blackgram Gunta Pongal Recipe

Gunta ponganalu is a popular, delicious and healthy recipe from Andhra prepared with urad dal. This can be had for breakfast or snack.

Pongal is a well-liked rice dish in Tamil Nadu, Andhra Pradesh and Sri Lanka. In Tamil the basis "pong" or in Telugu "pongu" means to " boil over" or "pour over".

 

The biggest part of the Pongal festival on the Surya Pongal day is preparing the Pongal dish. A sweet form of Pongal known as "Sakkarai pongal is produced with rice combined with moong dal and cooked with ghee, raisins and cashewnuts including jaggery. Customar... Read More..

About Recipe

How to make BLACKGRAM GUNTA PONGAL

(15 ratings)
2 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
BLACKGRAM GUNTA PONGAL
Author : Vahchef
Main Ingredient : Black gram
Servings : 2 persons
Published date : January 08, 2019


Ingredients used in BLACKGRAM GUNTA PONGAL
• Urad dal - 1 cup.
• Salt - to taste.
• Butter milk - 1-2 cups.
• Ginger(finely chopped) - 1/2 tea spoon.
• Coriander leaves(chopped) - 1/2 bunch.
• Cumin powder - 1/2 tea spoon.
• Coriander powder - 1/2 tea spoon.
• Green chillies - 3 numbers.
• Lime juice - 1 tea spoon.
• Baking soda - 1 pinch.
• Rice flour - 1/2 cup.
• Oil - 1 tablespoon.
Method:
  • Soak urad dal with skin overnight and strain water later transfer into mixie jar.
  • To it add little salt, butter milk and blend to make dosa batter consistency, transfer into bowl.
  • Then add ginger, coriander leaves, cumin powder, coriander powder, green chillies, lime juice, baking soda, rice flour, little buttermilk, little salt and mix nicely to make gunda pongal consistency.
  • Heat oil in gunta pongal pan and and pour batter and cook on both sides with lid on it. Transfer it into serving plate.

Now gunta pongal is ready to serve hot with any chutney.






Cooking with images





Articles


Pongal is a well-liked rice dish in Tamil Nadu, Andhra Pradesh and Sri Lanka. In Tamil the basis "pong" or in Telugu "pongu" means to " boil over" or "pour over".

 

The biggest part of the Pongal festival on the Surya Pongal day is preparing the Pongal dish. A sweet form of Pongal known as "Sakkarai pongal is produced with rice combined with moong dal and cooked with ghee, raisins and cashewnuts including jaggery. Customarily, pongal is cooked in clay pots, on stoves constructed with stones and wood utilized as fuel. Once it heats up and begins to boil over, all people shouts out "pongalo pongal". This indicates plenty and success for the year onward. The dish is first offered to Sun and after that given to people

 

Pongal is made from white rice (usually ponni raw rice and even sona masuri).  To consider a healthy lifestyle, you may use brown rice alternatively.  Traditionally rice and daal are cooked initially.  Then ghee is heated, to fry cumin, pepper, ginger and cashews, and that is added to the cooked rice.  You can do it in either case.  Also whole peppercorns can be used for pongal.

 

Varieties of Pongal:

There are two types of pongal, Chakkara or sakkarai Pongal that is a sugary, and Venn Pongal, made from clarified butter. The term khara pongal commonly identifies spicy pongal, and is a very common breakfast meal in Tamil Nadu and Andhra Pradesh. The rice boiled with milk and jaggery while in the Pongal festival is known as Chakkara pongal.

Khara pongal also is a healthy breakfast on hectic morning and come quite convenient as an easy option. All it requires is pressure cooking rice and dals and flavoring with delicious spices like cumin and pepper.

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Comments & Reviews

 

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Recent comments

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Mudassir Hussain Posted on Thu Jun 25 2015

Can't we deep fry this or shallow fry ??

Reply 0 - Replies
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yashwin art work Posted on Tue May 10 2016

Nice raagini gaaru?

Reply 0 - Replies

 


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