Monday, September 28, 2009

Ponganalu(Gunta Pongadalu)


Rice  -1 cup
Urad dal -1/2 cup
Sooji(upma rava) -fistful(adding sooji makes ur ponganalu more crispy)
Onion -1(finely chopped)
Cumin seeds -1/2 tsp
Green chilli -3(chopped)
Chana dal -1 tbsp
Curry leaves -few
Salt as required
Cilantro -chopped


1.Soak rice and urad dal for 6 hours,drain and keep aside.Grind them to smooth batter, the consistency of the batter should be thick like idli batter.Keep the batter aside for 10 hours(the more it ferments more it tastes).
2.Add sooji,chopped chilli pieces,chana dal,cumin seeds,curry leaves,chopped cilantro,salt to the batter and mix thoroughly.
3.Place ponganalu skillet over the stove top,add few drops of oil into each impression and rub the oil around with a towel or piece of paper.
4.Pour spoonful of batter into each impression when the skillet is hot.Cover it with a lid once all the impressions are filled.
5.Allow it to cook for 3-4 minutes then remove the lid,gently lift the ponganalu with a spoon.Turn each one to opposite side.Cook again for 3-4 minutes by covering it with lid.Take all of them onto plate.

   Now yummy yummy ponganalu is ready.Serve it with chutney.Please post ur comments on this recipe.

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