Guntha Ponganalu

Guntha Ponganalu are made with leftover dosa batter,its a good breakfast idea specially for Kids...they love it.

Ponganala batter:

1 cup rice (Brown/white)

½ cup urad dal

• Soak them in water for about 6 hours. Drain and grind into smooth batter adding just enough water.
• The consistency of the batter must be thick like idly batter. 
• Transfer the batter into a big bowl, cover and let it sit overnight for fermentation.

                                                     Seasoning :

Finely chopped Big red onion - 1

Finely chopped green chillies - 4

Finely chopped cilantro

Grated carrot - 1 (Optional)

Soaked Channa dal - 2 tbsp

Cumin seeds - 1 tsp

Turmeric -1/4 tsp

Salt to taste 

Pinch of baking soda (Optional)

• Add all these ingredients to the batter and mix thoroughly.

Preparation:

• Place Guntha Ponganala skillet/pan on a medium heat. Brush some oil on each immersion.
•  When the skillet is hot and ready, Pour batter in each immersion and let it cook for 4 mins with the lid closed.
• Gently turn over each ponganam with a spoon or ponganala lifter( which comes with the pan). Let it cook for 2 mins and take them out. 
• Serve hot guntha ponganalu with Peanut chutney or Coconut chutney or Tomato chutney.

Note: 

• Medium heat is the key for better guntha ponganalu.
• leftover dosa batter is perfect to prepare ponganalu.