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Gunta Punugulu/ Ponganalu recipe
foodieplatter6
Ponganalu is a healthy South Indian breakfast recipe which can be easily prepared at home with simple ingredients like dosa batter, onions, green chilis and some veggies.
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Soaking and fermenting time
12
hours
hrs
Total Time
12
hours
hrs
15
minutes
mins
Course
Breakfast
Cuisine
Indian
Ingredients
1
cup
Urad dal
Minapappu or Black gram
2
cups
rice
Water
Salt
to taste
1
medium
Onions
Finely chopped
2
Green chilis
Finely chopped
4-5
tbsp
Oil
Instructions
Dosa batter
Wash 1 cup urad dal and 2 cups rice under running water.
Add 5-6 cups of water until well immersed and leave it for 4-5 hours.
Drain the water and grind it to a smooth paste by adding some water. Batter should not be too thick or too thin.
Transfer it to a bowl until it is filled three fourths. Let it ferment and raise overnight or 8 hours.
Gunta Punugulu/ Paniyaram/ Ponganalu recipe
Add some salt, finely chopped onions, green chili to the batter and mix well.
Place Gunta Punugulu pan on stove and add some oil to each hole.
Pour the batter carefully to just about fill each hole. Cover and cook on medium flame.
After 5-8 minutes, flip it, drizzle some oil and cook on the other side for 5 minutes. Take out onto a paper towel.
Serve hot with Peanut chutney, Coconut chutney or any pickles.
Notes
This recipe is made with dosa batter. So, you can use the batter directly and skip the first part of recipe.
If the batter is too thick, add some water to it before adding salt, onions and chilis.
You can add grated carrot to the batter as well.
Skip adding green chilis when serving to kids.
If not using the batter immediately after fermentation store it in the refrigerator. Let it come to room temperature before using it.
Keyword
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