Homemade Gundponglu: A Traditional South Indian Delicacy

Ingredients

1 cup Rice
1/2 cup Urad Dal
1/4 cup Poha (flattened rice)
1/4 tsp Fenugreek Seeds (Methi)
Salt to taste
1 cup Buttermilk
1/4 cup Water
2 tbsp Cooking Oil

Steps and instructions

Soak the rice, urad dal, poha, and fenugreek seeds together in a bowl for about 4-5 hours.
After the soaking period, drain the water and grind the mixture into a fine paste. You can add a little water if needed.
Add salt to taste and let the batter ferment overnight or for 8-10 hours.
When ready to cook, add buttermilk to the batter. If the batter is too thick, you can add a little water to get the right consistency.
Heat a paniyaram pan (also known as aebleskiver pan) over medium heat and add a few drops of oil into each mould.
Pour the batter into each mould till they are about three-fourths filled.
Cook on medium heat till the bottom of the gundponglu turns golden brown.
Flip each gundponglu using a skewer or spoon and cook the other side till it is also golden brown.
Remove the gundponglu from the pan and serve hot. Repeat the process with the remaining batter.

Tools for making

Paniyaram Pan - A special pan with multiple round moulds used to cook gundponglu.
Skewer or Spoon - Used to flip the gundponglu while cooking.
Mixing Bowl - A bowl to soak and ferment the batter.
Grinder - Used to grind the soaked ingredients into a fine paste.
Measuring Cups - To measure the rice, urad dal, poha, water, and buttermilk.
Spatula - Used to remove the cooked gundponglu from the pan.

Recipe variations

Add finely chopped onions, green chilies, and coriander leaves to the batter for added flavor.
Replace rice with rice flour or idli rice for a quicker version.
Try using different types of lentils like moong dal or chana dal instead of urad dal.
For a healthier version, use whole wheat flour or millet flour instead of rice.
Add grated carrots, grated zucchini, or spinach to the batter for additional nutrition.
Experiment with different spices like cumin seeds, curry leaves, or black pepper for a unique taste.
Make it vegan-friendly by using plant-based yogurt or coconut milk instead of buttermilk.
Add grated cheese or paneer (Indian cottage cheese) as a filling for a cheesy twist.
For a sweet variation, add jaggery (or any sweetener of choice), cardamom powder, and coconut to the batter.

Recipe overview

Gundponglu, also known as Paniyaram or Appe, is a popular South Indian dish that's perfect for breakfast or as an evening snack. This dish features a delicious batter of soaked rice, urad dal, poha, and a hint of fenugreek seeds, which is then left to ferment overnight. Mixed with buttermilk for a tangy note and cooked in a specialist paniyaram pan, the result is a golden-brown delight with a soft and fluffy interior. This recipe is quite straightforward, requiring only simple ingredients, but it does require some planning ahead due to the fermentation process. The end result, however, is absolutely worth the wait. A plate of hot, crispy-on-the-outside, soft-on-the-inside Gundponglu is an experience in itself. Enjoy it as is, or dip it in your favourite chutney or sauce for added flavor.

Common questions

Can I use any type of rice for this recipe?
Yes, you can use any variety of rice for making gundponglu. However, traditionally, short-grain or medium-grain rice is preferred.
How long should I soak the ingredients?
Soak the rice, urad dal, poha, and fenugreek seeds together for about 4-5 hours. This allows them to soften and grind easily.
How long should I ferment the batter?
Ferment the batter overnight or for 8-10 hours. This ensures that the batter becomes light, fluffy, and develops a slightly tangy flavor.
Can I make gundponglu without a paniyaram pan?
While a paniyaram pan is ideal for making gundponglu, you can also use an appe pan or even a regular non-stick pan with small round molds. Just make sure to grease the molds well before pouring the batter.
What can I serve with gundponglu?
Gundponglu can be served as a standalone dish or with traditional South Indian chutneys like coconut chutney, tomato chutney, or sambar.
Can I make the batter in advance?
Yes, you can make the batter in advance and store it in the refrigerator for up to 2-3 days. Just make sure to bring it to room temperature before using it.
Can I freeze leftover gundponglu?
Yes, you can freeze leftover gundponglu in an airtight container for up to a month. When ready to enjoy, reheat them in the microwave or on a stovetop pan.

Serving dishes and utensils

Paniyaram Pan - A special pan with multiple moulds used to cook gundponglu.
Skewer or Spoon - To flip the gundponglu while cooking.

Origin stories

Gundponglu, also known as Paniyaram, is a popular dish that hails from the Southern regions of India, particularly from Tamil Nadu and Karnataka. This delicious dish is traditionally made in a special cookware known as the 'paniyaram pan'. There's an interesting tale associated with the origin of this dish. It is believed to have been invented by chefs in the Chettinad region of Tamil Nadu who, unwilling to let leftover fermented batter go to waste, came up with the ingenious idea of adding seasoning and cooking the batter in moulded pans. This led to the creation of this delightful golden-brown snack. Today, gundponglu or paniyaram is a beloved comfort food, enjoyed in different avatars across Southern India.

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.