Gunta Ponganalu is a typical South-Indian Breakfast.I was introduced to this at a shop in VV Puram,bangalore. VV Puram food-street has many such authentic dishes to offer you. A place to hang-out in evening for all those south-Indian delicacies.
I have started a #BReaKurFastSeries where I will be sharing Famous Indian Breakfast from different part of India.Hope you have not missed the first post ..Gunta Ponganalu is the second post in this series.It’s a traditional breakfast from Andhra-Pradesh, the highest Chili growing state in India (46%).
There is a Food-Street in VV Puram,Bangalore. I was introduced to these tiny soft balls there four year back. On weekends it’s really difficult to get an ample elbow space but i enjoyed many times the adventurous food trail on a crowded Sunday .And I never miss hot “Holige” drenched in Ghee at the end of my walk.
To make Gunta Ponganalu you need a special type Pan which is easily available at Amazon.
| Prep Time | 480 minutes |
| Cook Time | 20 minutes |
| Servings |
piece
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Ingredients
- 1 cup pulses
- 2 cups bengal gram
- 1 tbsp heavy cream
- 2 tbsps coriander seed
- 4 mango ginger ,chopped
- 4 tbsps carrot ,grated (opt)
- pepper
- to taste chili powder
- milk
Ingredients
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Instructions
- Soak Urad Dal & rice for 2 hour. Blend it to a thick batter and ferment for minimum 6 hour at room temperature. In winter days you can keep the batter overnight inside a warm Oven.The consistency of it should be like Idli batter.
- In a pan heat 1 tbsp oil, add mustard seed and let it crackle .Add chopped green chili ,curry leaves and grated carrot .Fry for a minute.Cool and add this mixture to the prepared batter.
- Grease Gunta Ponganalu Pan and heat it.Pour batter in each mold. Cover and cook at low flame for 2 minute.
- When bottom side is done flip them with a spoon.And cook other side too.
- Serve hot with spicy Tomato chutney.
This will make a perfect breakfast and looks easy to prepare?
Yes this makes life eazy 🙂