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.

 

Print Recipe
Gunta Ponganalu/Paddu
gunta-ponganalu
Course breakfast
Cuisine south indian
Prep Time 480 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
Course breakfast
Cuisine south indian
Prep Time 480 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
gunta-ponganalu
Instructions
  1. 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.
  2. 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.
  3. Grease Gunta Ponganalu Pan and heat it.Pour batter in each mold. Cover and cook at low flame for 2 minute.
  4. When bottom side is done flip them with a spoon.And cook other side too.
  5. Serve hot with spicy Tomato chutney.
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