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Gunta Ponganalu

Gunta Ponganalu

Cooking Time

Preparation Time : 660

Cook Time : 15

Total Time : 675

Ingredients

Serves 2

  • Rice 2 cups

  • urad daal 1/4 cups

  • Onion chopped 1 nos

  • green chilly chopped 1 nos

  • rae 1 tsp

  • kadi patta 1 tsp

  • fresh coriander 1 tbsp

  • oil 2 tbsp

  • baking soda 1/4 tsp

  • dahi 1/4 cups

  • salt ( to taste ) 1 tsp

  • 1) For Coconut Chutney: fresh coconut 1 cups

  • groundnut 1/4 cups

  • kadi patta leaves 1 tbsp

  • rae 1/4 tsp

  • heeng 1/8 tsp

  • whole red chillies 2 nos

  • salt (to taste) 1/4 tsp

  • 2) For Tomanion Chutney: Tomatoes 4 nos

  • onions 2 nos

  • oil 2 tbsp

  • rae 1/8 tsp

  • salt( to taste) 1/4 tsp

  • whole red chilli 2 nos

  • oil 1 tbsp

  • heeng (pinch) 1/8 tsp

  • dhuli urad dal 1 tsp

  • kadi patta 1 tbsp

Directions

  • 01

    Gunta Ponganalu is an Authentic Traditional Every Day Breakfast of Southern Indian Cuisine. Its very easily made at home and tastes super delicious.

  • 02

    The only thing it requires is. . Pre-Preparation.. We need to soak and grind rice & dal mixture before a day.

  • 03

    Lets see the procedure

  • 04

    Soak Rice and Dal mixture for about 5 hours.. Mix 1 tbsp of methi dana to it.

  • 05

    Grind the mixture and make a batter

  • 06

    Add 2 tbsp of dahi to batter and let it ferment for 5 hours.

  • 07

    After fermentation, the batter is ready to use and make gunta ponganalu.

  • 08

    Prepare a chawnk which is to be added to batter.

  • 09

    Take a Small pan and add oil,rae,kadi patta.. Add this chaunk to batter

  • 10

    Add in onions,green chillies and fresh coriander to batter..

  • 11

    Now very lightly mix it.. Don't overmix.. If you oveemix it,the entire aeriation will vanish and ponganula will become hard in texture.

  • 12

    Add Salt to taste.

  • 13

    Add in Soda.

  • 14

    Now grease a Ponganalu pan . fill up the cavities till half as the batter will rise.

  • 15

    Cover pan and cook till they are little crisp and done.

  • 16

    Serve hot Ponganalu with Coconut and Tomanion Chutney.

  • 17

    Making of Coconut Chutney....

  • 18

    Mix Coconut, dahi,heeng,little water,groundnut,1 red chilli in a mixy and grind it together.

  • 19

    For chaunk.. Take oil,add in red chilli, rae,kadi patta and add to chutney.

  • 20

    Making of Tomanion Chutney.

  • 21

    In a pan ,add oil and add onions.

  • 22

    Saute till they are pinkish.

  • 23

    Add in tomatoes..

  • 24

    Cook till tomatoes are mashes evenly.

  • 25

    Cool it.

  • 26

    Now grind and sieve the chutney.

  • 27

    For chaunk.. Take oil, splutter rae,kadi patta,red chilli,pinch of heeng ,

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