Jul 20 2008
Gunta ponganalu or Rice puffs
This dish is one of the favourite breakfast dishes in andhra. The only thing is that you don’t get the pan that easily…Its actual name is almost like a tongue twister for me..”Aebleskiver pan ” 
Well for making gunta ponganalu..you require this pan..after lot of internet searching…and mall searching..i finally found it in a mall right besides my home!
To make guntaponganalu, you need dosa batter (3 cups raw rice with 1 cup urad dal soaked for 8-9 hrs and then grind it in a mixer jar adding one handful of cooked rice/poha or 1tsp of methi seeds along with sufficient amount of water)
Ingredients
1 cup dosa batter
onion – 1/2 cup finely chopped
green chillies – 3/4 finely chopped
soaked chana dal(1/4th cup)
soaked ground nuts (1/4th cup)
coriander leaves
salt and oil
Method
- Mix chopped onions, green chillies, soaked chana dal,soaked ground nuts,coriander leaves and salt to the dosa batter.
- Place the ponganalu pan on the stove on medium heat, when it’s hot, add about half tsp of oil and batter to each hole. After few minutes , slowly turn the ponganalu to the other side with the help of a skew or a back side of a spoon.
- Add few drops of oil again after turning them and let them cook and turn crispy on slow heat.
Enjoy it with ginger chutney!
Hi Saroja,
thanks for te recipe, i was meaning to buy this Pan, but wasnt sure if i shld buy the Cast iron one or non stick one..which one do u suggest? i know the benefits, that non stick uses less oil..but wonder for the long term usage..and for the tastier ones..which one is good.
pls give u opinion.
thanks a mill..u have a great site this one..i often visit urs.
hershey