Ponganalu (south indian breakfast) / Gunta punugulu

February 5, 2008 at 6:39 am Leave a comment


guntha-ponganalu.jpg

Rice : 3 cups
Urad dal : 1 cup
Chana dal : 1/2 cup
Fenugreek seeds : 1/4 spoon
Water : As required

Popu:
Soaked chana dal : 1/4 cup
Onion : 1 cup (cut into Small pieces)
Crushed ginger garlic : 1 tea spoon
Green chilli paste (Grinded) : 2 tea spoons
Vegetable oil : 2 table spoons
Each pinch – cumin, mustard seeds, curry leaves and coriander leaves.

Preparation

1. Take above ingredients in a big bowl (rice, chana dal, urad dal and methi seeds) wash them and soak up to 8 or 9 hours. After nine hours remove the water and grind into smooth paste. Keep it aside for fermentation for up to whole night or 10 hours.

2. After 10 hours add salt and baking powder.

3. Heat 1 tea spoon oil in a pan, heat the oil add cumin seeds, mustard seeds, once they pop, add curry leaves and ginger garlic. Toast them to pale brown. Then add chana dal, green chilli and onion. Stir it constantly. After one minute, turn off the flame. Add to above grinded flour and and coriander leaves. Mix well.

3. Pre heat special ponganala skillet. When the skillet is hot, spray the oil, pour a spoon of pongalala mix onto each whole in the skillet. Cover with lid. After some time turn them upside down in the skillet and wait until they trun golden brown color. Remove from the skillet using a spoon.

Serve with peanut chutny. This is very delicious and authentic south indian breakfast.

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Entry filed under: Breakfasts.

Puffed rice / Kurmura ugrani / Borugula ugrani. Andhra Egg Pulusu (Kodiguddu pulusu)

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