Guntha ponganalu
Background
This recipe of guntha ponganalu takes me down the memory lane, as kids we used to enjoy a similar version, famously known as punugulu. one of those simple yet tasty dishes to have as a delicious snack.
Ingredients
- 1 cup raw rice
- ½ cup black gram lentils
- 1 onion finely chopped
- 3 green chillies chopped
- ½ inch ginger finely chopped
- ½ tsp cumin seeds
- Salt to taste
- Oil
Instructions
- Wash and soak rice and black gram separately for 3 hours. Grind them together into a pouring consistency. Cover and keep aside overnight.
- Mix all the ingredients except oil in the fermented batter.
- To prepare this you need ponganalu pan. Place the pan on stove and keep it on medium flame and put oil in each impression.
- When the skillet is hot, take small ladle full of batter and fill the impressions with batter.
- Cover and cook for 5 minutes on low flame till brown spots appear at the edges.
- Gently flip the ponganalu with a spoon and cook for some more time.
- Repeat the process till the batter is done.
- Serve hot with any chutney or tomato sauce.
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