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Guntha ponganalu

Filed under: by: Laxmisri

Guntha ponganalu

Raw Rice - 1 cup,
Urad dal - 1/4 cup,
(A pinch of Soda before using the batter
Soaking fermentation time is as usual
as Dosa batter)

New find!
Raw Rice - 1 cup
Boiled Rice- 1 cup
Urad dal - 50 gms
1 hr soaking time After grinding 5-6 hrs fermentation

For seasoning:
Onions - 1 medium

Mustard seeds - 1/2 tsp
Bengal Gram - 1 tbsp
Green chillies - 2
long Cashew nuts - as required Peanuts
Ginger - 1" Curry leaves few
corns - 10 (optional)
Turmeric a pinch
carrot -1 (optional)
Oil - 1 tsp


Once the batter is ready, heat a kadai with oil. First add mustard, once it sputters add onions and rest of the ingredients and fry till onions are light brown in colour.

Take the required amount of batter and add the seasoning to the batter.

Heat the skillet and pour one spoonful of batter to the holes. You can add oil to the top if required. Cover with lid and simmer it for 5 mins. Once its cooked, turn it around using a spoon or knife.

Serve it hot with ground nut chutney or coconut chutney.


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