Gunta Ponganalu

Hi Friends

Here I come for you with delicious Rayalaseema breakfast spacial ie GUNTA PONGANALU. Easy to prepare and takes less time. Just you need gunta ponganala pan. Generally  when I make dosa batter, I make dosa one day and then the next day these shallow fried fritters ie gunta ponganalu with the remaining batter. Kids like this very much.

OK Let us go to prepare this easy recipe

Ingredients

• Rice                           3 cups
• Urad dal                    1 cup
• Fenu greek seeds       1/4 tbsp
• Onion                         finely chopped
• Green chillies              coarsely ground
• Curry leaves               finely chopped
• Salt to taste
• Oil

How I did it

1. Wash and soak rice, urad dal and fenu greek seeds for 7 to 8 hours.
2. Grind it into soft batter.
3. Add salt and keep aside. Let it ferment for 8 to 9 hours.
4. Add finely chopped onion, green chilles and chopped curry leaves into the batter.
5. Take gunta ponganala pan, add little oil in every hole and pour battter upto 3/4 in each of it. Sprinkle little oil and let it fry.
6. Cook for 3 to 4 minutes on medium flame. See it is in golden brown.
7. Flip it with folk or spoon and sprinkle with little oil. See that both the sides cooked well.

 Serve with any chutney or curd.

My Note

• Serve this as snack also. Or Pack for lunch box as special.
• Normally we feel thirsty when we eat dosa. To avoid this we use to dip gunta ponganalu in curd and eat them.
• Use non-stick pan instead of the traditional iron one. You can make oil less gunta pongalalu in them.