GUNTA PONGANALU

This is the authentic recipe of andhra.While preparing dosa batter
i will keep some thick batter outside for preparing guntha ponganalu.Left over dos a batter we will make guntha ponganalu.This one of our breakfast item.

ingredints:

left over dosa batter

1 onion(finely chopped)

7 to 8 greenchillies

few springs corainder leaves

few springs curry leaves

salt to taste
(grind greenchillies,some corainder leaves,curry leaves and make a fine paste)

required amount of water

3o mins presoaked chana dal

pinch of soda powder

PROCEDURE:

1.Take thick dosa batter . To this add finely chopped raw onions , 3o mins presoaked chana dal , sufficient salt ,and above green chilli paste,finely chopped coriander leaves and curry leaves and mix it will by adding required amount of water put it aside for 15 min.

2. Take nonstick guntaponganalu pan. Apply few drops of oil in all holes . Put this aside for 15 mins.After 15 mins has completed heat this pan . when it is hot add sufficient batter in all holes .dont overload the batter Put lid on top of it . Put flame in medium heat After 5 mins take a spoon and reverse each of them by balancing with that spoons
3. fry on both sides until they turn golden colour takeout the lid and check whether the batter inside is cooked .

If they are done then transfer them into a bowl .

Repeat the same process by adding little oil in all holes and pouring batter, etc,.

now your guntha ponganalu is ready to serve with coconut garlic podi/chutney
I usually serve this guntapnganalu with podi side some peanuts as show in the above photo.This is my authentic recipe /style .

garlic/coconut podi/powder:

1 cup grated dry coconut powder

3 to 4 redchillies

4 to 5 garlic pods

salt to taste.

grind above ingredints and make a fine powder this podi/powder store fow few months.
this powder can be used in many ways like tindorafry,bendhifry etc....