Learn how to make Gunta Punugulu/ Paniyaram recipe. Gunta Punugulu also called as Kuzhi Paniyaram/ Ponganalu. This is a healthy South Indian breakfast recipe which can be easily prepared at home with simple ingredients like dosa batter, onions, green chilis and some veggies.
Gunta Punugulu are crispy on the outside and fluffy on the inside. They are served as breakfast or snacks but makes a good lunch box recipe. All you need is some left over dosa batter and some simple ingredients which are easily available in our pantry.
To make these Ponganalu we need a special pan called Paniyaram pan. It is similar to the aebleskiver pan used in European cooking. In South Indian homes we mostly find cast iron pans but now a days people are using non stick pans.
STEP BY STEP GUNTA PUNUGULU/ PANIYARAM RECIPE INSTRUCTIONS WITH PHOTOS:
Dosa batter:
- Wash 1 cup urad dal and 2 cups rice under running water.
- Add 5-6 cups of water until well immersed and leave it for 4-5 hours.
3. Drain the water and grind it to a smooth paste by adding some water. Batter should not be too thick or too thin.
4. Transfer it to a bowl until it is filled three fourths. Let it ferment and raise overnight or 8 hours.
Gunta Punugulu/ Paniyaram/ Ponganalu recipe:
- Add some salt, finely chopped onions, green chili to the batter and mix well.
2, Place Gunta Punugulu pan on stove and add some oil to each hole.
3. Pour the batter carefully to just about fill each hole. Cover and cook on medium flame.
4. After 5-8 minutes, flip it, drizzle some oil and cook on the other side for 5 minutes. Take out onto a paper towel.
5. Serve hot with Peanut chutney, Coconut chutney or any pickles.
Check out other breakfast recipes:
Kothimeera Vada Recipe/ Coriander fritters
Tamarind Rice Recipe/ Pulihora
Gunta Punugulu/ Ponganalu recipe
Ingredients
- 1 cup Urad dal Minapappu or Black gram
- 2 cups rice
- Water
- Salt to taste
- 1 medium Onions Finely chopped
- 2 Green chilis Finely chopped
- 4-5 tbsp Oil
Instructions
Dosa batter
- Wash 1 cup urad dal and 2 cups rice under running water.
- Add 5-6 cups of water until well immersed and leave it for 4-5 hours.
- Drain the water and grind it to a smooth paste by adding some water. Batter should not be too thick or too thin.
- Transfer it to a bowl until it is filled three fourths. Let it ferment and raise overnight or 8 hours.
Gunta Punugulu/ Paniyaram/ Ponganalu recipe
- Add some salt, finely chopped onions, green chili to the batter and mix well.
- Place Gunta Punugulu pan on stove and add some oil to each hole.
- Pour the batter carefully to just about fill each hole. Cover and cook on medium flame.
- After 5-8 minutes, flip it, drizzle some oil and cook on the other side for 5 minutes. Take out onto a paper towel.
- Serve hot with Peanut chutney, Coconut chutney or any pickles.
Notes
- This recipe is made with dosa batter. So, you can use the batter directly and skip the first part of recipe.
- If the batter is too thick, add some water to it before adding salt, onions and chilis.
- You can add grated carrot to the batter as well.
- Skip adding green chilis when serving to kids.
- If not using the batter immediately after fermentation store it in the refrigerator. Let it come to room temperature before using it.
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