Gunta Ponganalu or simplly Ponganalu, is very delicious and authentic dish of Andhra especially in Rayalaseema area. It is known as the “Appy” in Marathi and “Paniyaram” in Tamil. You need special cooking skillet, Ponganalu penam ( or Gunta ponganalu pan or Paniyaram pan or Appakara) to make it. And here is the recipe...
|Gunta ponganalu pan|
- 1/2 cup Urad dal
- 1 cup Raw Rice
- 2 tsp Channa dal
- 4 Green chilies
- 1 big Onion
- Few Curry leaves
- Salt to taste
How to make Ponganalu?
- Soak all above ingredients in water for 4 to 5 hours and grind in to a smooth paste adding just enough water.
- Add salt to taste and keep the batter aside in a warm place over night for fermentation.
- This batter should be like a thick dosa batter.
- Next day morning this batter is ready to make ponganalu only thing you have to add some seasoning to this batter.
- Tip: Alternately you can use left over dosa or idli batter too.
- Add the chopped onion, chillies, pre-soaked channa dal, cumin seeds finely chopped coriander leaves to the fermented batter and mix it well.
- Heat the Gunta ponganalu penam brush with little oil and add sufficient batter in all holes.
- You can add oil to the top if required.
- Put lid on top of it. Put flame in medium heat.
- Gently lift Ponganalu with Ponganalu lifter or with spoons. If properly cooked they should come out easily without sticking to the pan.
- After sometime turn them upside down in the pan and wait until they turn golden brown color.
- Check whether the batter is cooked inside.
- Once done remove them all from the skillet gently and repeat the same process with the remaining batter.
- Ponganalu ready. Serve hot with chutney.