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Gunta Ponganalu , is very delicious and authentic dish of Andhra. It is known as the “Appey” in Marathi and “Paniyaram” in Tamil. This is a very delicious and tasty way of completing the left out Dosa batter.You need special pan (Gunta ponganalu pan / Paniyaram pan) to make it.
Ingredients: Dosa batter: leftover will be great (approximately 3 to 4 cups)
1 big red onion - finely chopped
4 green chillies - finely chopped or grind it into paste
Few springs of cilantro - finely chopped
A fistful of channa dal (soaked overnight)
½ teaspoon of turmeric
1 tbsp Oil
Salt to taste
Method:
1) Add the chopped onion, chillies, presoaked channa dal ,finely chopped coriander leaves , turmeric and sufficient salt to the dosa batter. Mix it well.
2) Heat the Gunta ponganalu pan / Paniyaram pan, brush with little oil and add sufficient batter in all holes.
3)You can add oil to the top if required.
4)Put lid on top of it. Put flame in medium heat.
5)Gently lift Ponganalu with Ponganalu lifter or with spoons. If properly cooked they should come out easily without sticking to the pan.
6)After sometime turn them upside down in the pan and wait until they turn golden brown color..
7)Check whether the batter is cooked inside. Once done remove them all to a plate.
8)Season the pan with oil, again repeat the steps to cook another batch .
9)Serve hot with coconut chutney.
31 Comments:
Looks like it is after long you are blogging.
Nice entry Sireesha.. looks perfect & yummy..
This makes a gr8 snack and looks delicious!
I love this ponganalu,my daughter calls it punugulu. :)
How are you dear Sireesha? Welcome back!
looking yummy ...
I love ponganalu/paniyaram too - cute & tasty.
Appey looks fluffy and soft...thanks for sharing
Love appey.. miss it here a lot !!
Nice to see u back. How are you? Where are you now?