Gunta Pongadalu - Andhra Style | Paniyaram | Step by Step Recipe
Ingredients
For the Batter
- 2 cups Raw Rice
- 1 cup Urad Dal
- 1 tbsp Bengal Gram
- Salt to taste
- A pinch of Soda before using the batter
- Soaking fermentation time is as usual as Dosa batter
For Seasoning
- 1/2 tsp Mustard Seeds
- 1 tbsp Bengal Gram
- Cashewnuts as required
- Coriander Leaves
- 1 tsp Oil
To be added raw
- 1 medium Onions
- 2 long Green Chillies
- Few Curry Leaves
Instructions
For the Batter
- Soak the rice and lentils for 4-5 hours, Grind to a smooth batter and ferment overnight.
- Take the required amount of batter.
- Heat a kadai with oil, saute the ingredients listed under seasoning, once it sputters add it to the required batter as such along with finely chopped onions and rest of the ingredients.
- Heat the paniyaram skillet and pour one spoonful of batter to the holes. You can add oil to the top if required. Cover with lid and simmer it for 5 mins. Once its cooked, turn it around using a spoon or knife.
- Serve it hot with ground nut chutney or coconut chutney.
Notes
Always use only the amount of batter that you might require, refrigerate the rest. And when it is served to kids, I have seen that they don't like the onions.
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