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March 17, 2014

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Breakfast, Leftovers

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Gunta Ponganalu/Pongadalu/Paddu

This is the Rayalaseema special breakfast.This can prepared with left over Dosa batter.Normally i will prepare dosa batter which is sufficient for two days.The first day i will prepare dosa and the second day i will prepare these Gunta ponganalu.The coconut chutney or peanut chutney is the perfect combination for these Ponganalu.

Specially my daughter prefers to eat with putnala podi or pappula podi.we can prepare this break fast with very less effort.

Now coming into the recipe.

Gunta Ponganalu

Gunta Ponganalu

Ingredients:

  • Left Over Dosa Batter: 2 cups.
  • Green chilli paste:1 tsp.
  • Cumin seeds:1/4 tsp.
  • Chana dal:2 tbsp.
  • Coriander leaves(chopped):4 tbsp.
  • Curry leaves(chopped):3 tbsp.
  • Onion(chopped):1 (Big sized).
  • Salt:as required.
  • Ginger(chopped):1 tbsp(optional).
  • Cooking soda:1 pinch.
  • oil:to fry.

Procedure:

  • Add little amount of water to the dosa batter.
  • Now add salt,Cooking soda and mix well.
  • Now add Chopped onions,chopped coriander leaves,chopped curry leaves,chana dal,cumin seeds,Green chilli paste,Chopped ginger and mix well with the batter.
  • Now there is a special cooking skillet to make ponganalu usually called as gunta ponganalu penam.In this penam there are small depressions.
  • Now in each depression pour few drops of oil and keep in high flame.
  • Now pour the batter in each depression only upto 3/4 th because after cooking it will increase the size.
  • Now decrease the flame from high to low or medium and pour some more few drops of oil on it to cook easily.
  • Now let it roast in medium flame until it turns light golden brown in color.
  • Now after two or three min with help of fork flip to another side and allow to  cook for 2 min.
  • Now remove them on to the absorbent paper.
  • Now the tasty,yummy,easy ponganalu are ready.
  • Serve them hot with the chutney.

Note:

  • You can use grated carrot into the batter.
  • Soak the chana dal before 30 min.
  • You can also use spring onions.
  • Do not use more water in water or don’t use less water because if we use less water these will not cook properly.
  • Use non stick penam/skillet for easy maintenance.

Please leave your  valuable comments below to improvise my posts.

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