Gunta Pongadalu

Gunta Pongadalu is a famous South Indian breakfast/snack dish. The batter is nothing but the regular dosa batter with a few extra ingredients in it. Hope you enjoy it.


Ingredients

Rice - 2 cups
Split Black gram (urad dal) – 1 cup
Bengal gram (chana dal) – ¼ cup
Fenugreek seeds – ¼ teaspoon
Salt – to taste
Oil – 2 teaspoons + for cooking
Cumin Seeds – ¼ teaspoon
Curry leaves – 10 to 12 chopped
Onion – 1 large, finely chopped
Green chillies – 2 to 3

Method Soak the rice, urad dal and chana dal with fenugreek seeds in six cups of water for at least five hours. Drain and grind to a little coarser consistency in a blender, preferably in a wet grinder. Wet grinder helps in a better fermentation. Ensure that the batter is not too smooth.

Add salt, mix well and allow it to ferment overnight. The next day before making the pongadaalu, add mustard seeds, cumin seeds, curry leaves, onion and green chillies to the batter. Mix well.

The pan

Heat the pongadala tawa over medium heat and grease each dent with a little oil. Pour a ladle of batter in each dent, drizzle some oil and cook for four to five minutes till the lower side is done.

Turn them over using a spoon/wooden skewer and drizzle a little more oil and continue to cook for three to four minutes or until both the sides are evenly cooked. Prepare the rest similarly.

Serve hot with peanut chutney.