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Gunta Ponganalu

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Ingredients:

For batter:

Raw rice 2cups
urad dal/minappa pappu/black gram dal 1 cup
channa dal/senaga pappu 2 fistfuls
methi/fenugreek seeds 1 tsp

To add in batter:

finely chopped onion 1 no's
green chilli-ginger paste 1 1/2 tsps
cumin seeds 1 tsp
chopped coriander leaves 1 tbsp
oil for frying
salt to taste

Method:

Soak rice, urad dal and methi seeds for 7-8 hrs. Strain and grind the soaked dal and rice to a fine paste.
Ferment the batter for 6-7 hrs. Add salt to taste and combine well.

Add chopped onions, green chilli-ginger paste, soaked channa dal, cumin seeds and coriander leaves to the batter and combine well.

Pour few drops of oil into each depression of the ponganalu penam. Place flame on medium high for a mt. Pour batter into each depression and allow to cook with lid for 4-5 mts undisturbed and cook on low to medium flame. It will cook to a golden brown shade.
Flip over with help of a spoon or fork and allow to cook for 2-3 mts without lid.

Remove onto absorbent paper. Serve hot with chutney of your choice.

Tip: Alternately you can use left over dosa or idli batter too.
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