Authentic South Indian Gunta Ponganalu Recipe

Ingredients

1 cup Idli batter
1 Onion, finely chopped
2 Green chilies, finely chopped
1 small Carrot, grated
Few Coriander leaves, finely chopped
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Urad dal
2 tbsp Oil
Salt to taste

Steps and instructions

Heat 1 tbsp of oil in a pan.
Add mustard seeds, cumin seeds, and urad dal. Fry until they start to splutter.
Add finely chopped onions and green chilies to the pan and sauté until the onions turn translucent.
Next, add the grated carrot to the pan and sauté for a couple of minutes.
Now, add this tempering mixture to the idli batter. Add chopped coriander leaves and salt to the batter and mix well.
Heat the Ponganalu pan and grease it with a bit of oil. Pour the batter into each mould of the pan and cover it. Let it cook on medium flame for about 2-3 minutes.
Once the bottom turns golden brown, flip them with a spoon and cook the other side until it turns golden brown as well.
Repeat the same process for the remaining batter. Serve the Gunta Ponganalu hot with any chutney or sauce of your choice.

Tools for making

Ponganalu pan - A special pan with multiple round moulds used to make Gunta Ponganalu.
Spoon - To flip the Ponganalu while cooking.
Knife - For chopping onions, green chilies, and coriander leaves.
Grater - To grate the carrot.
Pan - To temper the mustard seeds, cumin seeds, and urad dal.
Bowl - To mix the tempering mixture with the idli batter.
Stove - To heat the pan and cook the Ponganalu.
Spatula - To grease the pan with oil and remove the cooked Ponganalu from the pan.

Recipe variations

Adding finely chopped vegetables like bell peppers, cabbage, or spinach to the batter.
Including grated cheese or paneer (Indian cottage cheese) in the batter for a cheesy variation.
Adding a pinch of garam masala or chili powder for a spicier version.
Replacing the idli batter with dosa batter or leftover fermented rice batter.
Adding a teaspoon of ginger-garlic paste for extra flavor.
For a gluten-free version, using a combination of rice flour and urad dal flour instead of idli batter.
Replacing the traditional Gunta Ponganalu pan with a regular non-stick pan or aebleskiver pan.
For a vegan option, omitting the udder dal and using vegetable oil instead of ghee.

Recipe overview

Gunta Ponganalu, a popular South Indian dish, is a delicious and healthy snack that is perfect for breakfast or an evening snack. Made from fermented idli batter and fresh vegetables, it's a crisp and fluffy round-shaped delight that packs a punch of flavour. This recipe involves creating a spicy tempering of onions, green chillies, and spices which is then added to the idli batter before being cooked in a special Ponganalu pan. The result is a scrumptious dish with a crispy exterior and a soft interior that pairs wonderfully with chutney or sauce. Try this recipe for a taste of traditional Indian cuisine right in your kitchen.

Common questions

Can I make the batter at home? Yes, you can make the idli batter at home using a combination of soaked and ground rice and lentils.
Can I use store-bought idli batter? Yes, you can use store-bought idli batter to make Gunta Ponganalu.
Can I customize the tempering ingredients? Absolutely! You can add other ingredients like curry leaves, ginger, or even grated coconut to the tempering mixture according to your taste preferences.
Can I skip any of the vegetables? Yes, you can omit or add any vegetables of your choice to the batter. However, the traditional Gunta Ponganalu recipe includes onions and carrots.
Can I use a different pan if I don't have a Ponganalu pan? If you don't have a Ponganalu pan, you can use a regular non-stick pan or a cast-iron skillet. Just make sure to use a spoon to shape the batter into small round shapes.
Can I make the batter ahead of time? Yes, you can make the batter in advance and store it in the refrigerator for up to 2-3 days. Just make sure to give it a good stir before using it to ensure even consistency.
Can I freeze the leftover Gunta Ponganalu? Yes, you can freeze the leftover Gunta Ponganalu. Just let them cool completely, place them in an airtight container or freezer bag, and store them in the freezer for up to a month. To reheat, simply thaw them and warm them in a pan or microwave.

Serving dishes and utensils

Ponganalu Pan - A special pan with multiple round molds used to cook Gunta Ponganalu.
Spoon - Used to mix the tempering mixture with the idli batter and to flip the Ponganalu while cooking.
Grater - Used to grate the carrot for the recipe.
Chopping Board - Used to chop the onions and green chilies.
Knife - Used to chop the onions and green chilies.
Stove or Cooktop - Used to heat the pan and cook the Ponganalu.
Serving Plate or Platter - Used to serve the cooked Gunta Ponganalu.

Origin stories

Gunta Ponganalu, an authentic dish from the South Indian state of Andhra Pradesh, is most often enjoyed as a breakfast or snack. This delight is all about the magic of transformation. It uses leftover idli or dosa batter, which gets a flavorful makeover with simple tempering and fresh vegetables, and is then poured into a specially designed Ponganalu pan. The end result is a bunch of crispy-on-the-outside, soft-on-the-inside, bite-sized treats that are as fun to eat as they are to make. A beautiful testament to the South Indian culinary tradition's ingenuity in minimizing waste and maximizing taste, Gunta Ponganalu reminds us that sometimes, the best things come in small packages.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.