Gunta Ponganalu is a popular South Indian snack food consisting of ingredients such as rice, black gram dhal, urad lentils or other pulses and salt to make the batter. It's made by mixing everything together in water until it becomes smooth before frying them in oil which makes the ponganalu fluffy with an outside that tastes like crunchy breadcrumbs. The dish uses some of the same all-purpose flour used for making dosas but has no set measurements. When you eat it it's usually accompanied by various chutneys including peanut sauce, coconut sambhar or onion curry alongside curd/yoghurt.
Gunta Ponganalu is a popular, delicious & healthy recipe made in Southern part of India. This recipe makes use of very little oil, so its very healthy. Also it is rich in carbohydrates. It is generally served as breakfast.
1. Soak rice, Urad dal and Chana dal for 7-8 hrs. Strain and grind the soaked dal and rice to a fine paste. Ferment the batter for 6-7 hrs. Add salt to taste and combine well. (Alternately you can use leftover dosa or idli batter too).
2. Add chopped onions, chopped green chilli, copped ginger, cumin seeds to the batter and combine well.
3. Pour few drops of oil into each depression of the ponganalu penam. Place flame on medium-high for a minute. Pour batter into each depression and allow to cook with lid for 4-5 minutes 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 minutes without a lid.
4. Remove onto a plate. Serve hot ponganalu with chutney or gunta powder of your choice.
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.