Gunta Ponganalu

Ingredients

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

Other

• Gunta Ponganalu/Appam Pan

• Oil to drizzle the pan

Instructions

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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