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Gunta Ponganalu


For the Batter

  • 1 cup Urad Dal

  • 1 1/2 cup Raw Rice

  • 2 tbsp Poha/Atukulu

  • 1 tsp Salt

For the seasoning

  • 1tbsp Oil

  • 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



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.

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