For the Batter
1 cup Urad Dal
1 1/2 cup Raw Rice
2 tbsp Poha/Atukulu
1 tsp Salt
For the seasoning
1 tsp Chana Dal
1 cup Onion, finely chopped
3-4 Green Chilies, finely chopped
1/4 cup Curry leaves, finely chopped
1/2 cup Coriander leaves, finely chopped
Salt as needed
Oil to drizzle the pan
To make the batter
Wash and soak Urad dal, Rice and Poha together for 6-8 hours.
Blend it into a smooth paste along with salt.
Ferment the batter for about 10-12 hours until the batter doubles in volume.
Batter is ready to make Gunta Ponganalu.
Refrigerate the batter until use.
To make the Gunta Ponganalu
Heat oil in a pan, add Chana dal and fry for a minute.
Now add onions, green chilies, curry leaves & fry till onion turn golden brown. Turn off the stove.
Add this seasoning, salt, coriander leaves to the batter and mix well.
Batter should be semi thick in consistency.
Heat the Gunta Ponganalu/Appam pan, drizzle few drops of oil in each mold.
Pour a spoonful of batter in each mold. Do not fill the mold completely.
Cover it with a lid & cook on medium flame for 5 minutes.
Gently flip each Gunta Ponganalu using a wooden stick or fork.
Now allow the other side to get cooked & brown spots appear on either side.
Serve warm with Tomato chutney or Peanut chutney.