This is a South Indian dish. In Telugu it is called as “Guntha Ponganalu” and in Tamil it is called as “Paniyaram”. This can be prepared as a sweet dish or spicy dish. Mine is spicy dish and the outer layer is crispy. This is prepared with leftover Dosa batter or fresh Dosa batter also. You mainly need a “Guntha Ponganalu” maker for making this recipe.
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| Guntha Ponganalu/Paniyaram with Onion chutney |
Ingredients:
- Dosa batter 3 cups
- Soaked Chana Dal 1 tbsp..
- Green chilies 1 tsp..
- Salt for taste
- Finely chopped onions 2 tbsp..
- Grated Carrot 1 tbsp..
- Finely chopped coriander leaves
- Finely chopped few curry leaves
- Mustard seeds ½ tsp..
- Cumin seeds ½ tsp..
- Hing 2 pinch
- Oil 2 tbsp..
Procedure:
- Take a left over Dosa batter (you can refer my Masala Dosa recipe for making the Dosa batter) add chopped onions, grated Carrot, green Chilies, Salt, Coriander leaves and soaked drained Chana Dal
- Put a seasoning with Mustard seeds, Cumin seeds, Hing and Curry leaves.
- Pour this seasoning in above mixed batter.
- Heat the Guntha Ponganalu maker and grease all molds with little oil.
- Now slowly pour this batter into molds till ¾th is filled and put a little oil in every mold.
- Put a lid on top of it and cook until the surrounding area of the batter turns very light brown color.
- At this stage you will observe Ponganalu cooked 75%.
- This is the time to flip/turn the Ponganalu to other side and cook them for about 2-3 minutes without a lid.
- Once both sides are well cooked then remove them from the pan.
- Now serve the hot and spicy Guntha Ponganalu with onion chutney or coconut chutney.
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