Gunta ponganalu: How to make Gunta ponganalu recipe2017-07-12
- Cuisine: Indian Recipes, South Indian Recipes, Tamil Cuisine Recipes
- Course: Healthy Breakfast Recipes, Healthy Dinner, Healthy Recipes, Healthy snacks
- Skill Level: 30 minutes Recipes, Easy recipes, Quick and easy recipes
- Add to favorites
- Servings : 3 - 4
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
Simple Breakfast paniyaram | Gunta ponganalu recipe:
Gunta ponganalu is a delicious food that is served for breakfast in many South Indian households. The dish is easy to make and also takes roughly around 20-25 minutes to prepare and cook. Besides its easy to prepare instructions, gunta ponganalu is also quite filling, making it an ideal choice of food in the mornings. Since it is usually made out of left over idli or dosa batter, the duration of the entire process of cooking it is cut short.
Also known as paniyaram, gunta ponganulu tends to have a crispy texture on the outside while the inside is soft. It can also be served with mint chutney, coriander chutney or coconut chutney for added taste. This recipe is also known as kuzhi paniyaram. This instant gunta ponganalu can also be made with the addition of a few ingredients of choice for seasoning and that added extra flavour. The gunta ponganalu recipe is simple and requires little to no experience in cooking to make it.
Besides being served as a breakfast meal at many South Indian homes, is also popular as a street snack as it is inexpensive and contains calories. While the recipe may look, smell and taste rather simple, the addition of some extra spices and ingredients tossed into the mix will enhance its taste to make it more appealing to everyone’s taste buds.We can also prepare this recipe in several different ways depending on one’s choice. We can serve this recipe with a variety of other chutneys as well and also blends well with many different types of vegetable side dishes.
- Rice - 1/2 Cup
- Cumin Seeds - 1/4 Tbsp
- Salt as for taste
- Chopped Green Chilies - 1 Tbsp
- Ginger - 1/2 Tbsp
- Rice Flour - 1 Tbsp
- Black gram - 50 g
Soak rice and black gram in water for about 4-5 hours. Put the soaked ingredients in mixer. Grind it into fine paste with addition of some water.
Allow to ferment for over night. Beat it into fine dosa batter consistency.
Add cumin seeds to that batter. Mix it well with spoon.
Add salt as per required to it. Stir well till it dissolves in the mixture.
In order to make the batter as thickening add rice flour to it.
Now add green chili flakes, finely chopped ginger slices to the batter. Beat well to combine all the mixture well.
Take a paniyaram / guliyappa pan and heat it in high flame.
After heating the pan add oil in each pits and made it to heat.
Pour batter mixture in oiled pits. Cook in medium flame.
If one side of punugulu is changed into golden, flip another side for same. If punugulu is changed into golden on both sides then switch off the pan, transfer it to a bowl and serve it hot with spicy chutneys.