Gunta Ponganalu

Prep:Overnight fermentation Prep & Cooking: 20 mts

Serves 4-5 persons

Source: Sailu’s Kitchen

Ingredients :

1. Raw rice – 2 rice cups. Soak in water overnight.

2.Fenugreek seeds /Menthulu – 1 tsp

3.Urad dal/minappa pappu – 1 rice cup . Soak for 4 to 5 hours.

4.Onion – 1 chopped finely

5. Green chilli-ginger paste – 1 1/2 tsps

6.Cumin seeds-1 tsp

7.Channa dal/senaga pappu, soaked in water for an hour – 2 fistfuls

8.Chopped coriander leaves – 1 tbsp

9.oil for frying

10.salt to taste

11.Cooking Soda

Method:

Soak rice, urad dal and methi seeds for 7-8 hrs. Strain and grind the soaked dal and rice to a fine paste. Ferment the batter for 6-7 hrs. Add cooking soda ,salt to taste and combine well. (Alternately you can use left over dosa or idli batter too.)

Add chopped onions, green chilli-ginger paste, soaked channa dal, cumin seeds and coriander leaves to the batter and combine well.

Pour few drops of oil into each depression of the ponganalu penam. Place flame on medium high for a mt. Pour batter into each depression and allow to cook with lid for 4-5 mts undisturbed and cook on low to medium flame. It will cook to a golden brown shade. Flip over with help of a spoon or fork and allow to cook for 2-3 mts without lid.

Remove onto absorbent paper. Serve hot with chutney of your choice.

Tags: Breakfast, ponganalu