Friday, 23 September 2016

ponganalu, gunta ponganalu recipe in telugu with dosa batter - pongadalu

Gunta Ponganalu recipe in telugu is a popular South Indian breakfast recipe also known as Pongadalu. Here I am showing the savoury version with dosa batter. It can be made in both savoury and sweet versions too.

gunta ponganalu recipe

Some people use Idli batter for making this recipe, today we will learn how to make ponganalu with dosa batter and make them puffy round shaped. 

Pongadalu is a telugu word, which means fried batter puffs. They are called as paddu recipe in kannada, kuzhi paniyaram recipe in tamil language, Guliappa in other south indian languages.

These paniyarams will be crispy outside and soft and yum inside. Do try this recipe and I promise you will fall in love with these cute little pies. For making this recipe you should have special Ponganalu Pan (as shown in the pics under procedure) and is called as Aebleskiver pan in English.

gunta ponganalu recipe with dosa batter

Gunta ponganalu recipe or pongadalu - Ingredients:

1. Rice - 1 cup
2. Urad dal - 1/2 cup
3. Methi seeds - 1/4 tsp
4. Salt - 1/4 tsp
5. Baking Soda - A pinch
6. Onion - 1
7. Green chiliies - 2
8. Tomatoes - 1
9. Carrot - 1
10. Curry Leaves - 2 sprigs
11. Spring Onion Leaves - 3 sprigs
12. Coriander Leaves - 5 sprigs
13. Oil - As Required
14. Water - As Needed

Other Breakfast recipes:

borugula upma or uggani recipe

matar puri 

chole puri 

sweet corn vada recipe 


How to make ponganalu with dosa batter

Making of Ponganalu Batter Recipe:

1. Wash and soak Rice, Urad dal and methi seeds for 8 hours or Over night
2. Now by adding water grind it to a fine paste
3. Add the salt and baking soda to it

paddu batter recipe - gunta ponganalu batter recipe
Ponganalu Batter Recipe

1. Finely chop all the veggies mentioned in the ingredients list 2. Add these veggies to the batter and mix nicely

3. Heat Ponganalu pan and add 2 drops of oil in each mould of the pan
4. Once the pongadala pan is hot now pour the mixed batter into each mould up to 2/3rd and cover with lid.

5. Fill only 2/3rd and leave remaining 1/3rd of the mould as pongada puffs up when it gets cooked so it needs some space 

Ponganalu Pan - Aebleskiver Pan

6. After 5 minutes of slow cooking flip each pongada onto the other side using a spoon or a spatula
7. When the other side is well cooked remove them and take into a plate


8. Hot yummy crispy pongadalu or Gunta Ponganalu Recipe
for breakfast is ready. Serve hot with any Chutney or pickle or sambar. I served it with Tomato Pickle, you can serve it with any sides of your choice.

kuzhi paniyaram recipe