Gunta Punugulu | How to Make Gunta Punugulu | Ponganalu | Paniyaram
Prep Time
10 mins
Cook Time
10 mins
Soak time
5 hrs
Total Time
20 mins
South Indian style Gunta Punugulu or Paniyaram recipe made with leftover idli batter or made using poha.
Course:
Breakfast
Cuisine:
South Indian
Servings: 4
Calories: 300 kcal
Ingredients
- Rice – 2 cups.
- Moong Dal – 1 cup
- Onions – 1 cup. finely sliced
- Green chillies – 2 tbsp. finely chopped
- Jeera – ½ tbsp.
- Ghee to fry
- Salt – ¼ tbsp.
- Coconut grated – 2 tbsp. optional
- Coriander leaves – 2 tbsp. optional
- Water – Required amount to soak.
Instructions
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If you are already having dosa batter then you are ready to go.
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But if you need to start then take two cups of rice and a cup of moong dal.
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Soak both ingredients for at least 4-6 hours.
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Grind both ingredients to a soft batter and let it ferment overnight.
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Add ¼ tbsp. Salt, onions, jeera and green chilies to batter and mix well.
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Grease punugulu or paniyaram vessel with ghee or oil.
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Put batter in each hole and cook at low flame.
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Cook till they turn a golden color, flip to other side and cook till done.
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Punugulu or paniyaram goes well with chutney or sambar.
Recipe Notes
- Make sure batter consistency is not loose.
- Cook ponganalu at low flame so that they get cooked from inside.
- We can sauté onions, jeera, chiles and grated carrot and add this mix to the batter.