Guntha Ponganalu
By Bhavana
Prepared from fermented dosa batter using a special pan, Guntha Ponganalu is a very popular South Indian snack or breakfast, usually served with chutney.
Updated .
- Prep
- 5 mins
- Cook
- 10 mins
- Total
- 15 mins
- Yields
- 2 servings
- Category
- Breakfast
- Cuisine
- South Indian
Ingredients
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Directions
For preparing dosa batter soak two cups of rice and one cup of black gram in water for six hours and then grind it well and let the dosa batter ferment for at least ten hours
Add a pinch of salt, turmeric, cooking soda and also add chopped onions, chilli, curry leaves, coriander leaves and mix them well.The consistency of the dosa batter must be in medium consistency
Now take the gunta ponganalu pan and apply some oil and pour dosa batter in the pan and keep it in medium flame.Let them cook until the colour changes to golden brown
Flip to other side gently and let it cook for 2 to 3 mins, until colour changes to golden brown. Pick them from pan and serve it hot.
Guntha ponganalu can be served with [coconut chutney[ or Peanut chutney
Bhavana
Bhavana cooks the Rayalaseema and Andhra dishes she grew up with, and writes each recipe so that you can follow it the first time you cook it. On Tastite, she shares the breakfasts, curries, chutneys, and snacks from her home kitchen.
