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The ingredients needed to make Gunta ponganalu:
- Get 1 big bowl idli batter(1kg)
- Use 1 teaspoon each of rai(mustard)
- Take 1 teaspoon jeera(cumin)
- Take pinch hing
- Provide 1 small cup each of finely chopped curry leaves and dhaniya
- Provide 2 finely chopped green chillies
- Get 1 small cup oil and ghee
- Provide 1 medium cup finely chopped onions
- Take 1 medium cup finely chopped tomatoes
- Provide 1 small cup boiled matar(green peas)
- Take 1/4 Teaspoon haldi(turmeric)
- Provide Half teaspoon red chilli powder
- You need Half teaspoon urad dal (split black gram)
- Provide 1 tablespoon roasted Chana dal
Steps to make Gunta ponganalu:
- In a small pan, heat a spoon of oil. Add rai, Jeera, and hing. Once it's cooled, add it to idli batter along with curry leaves and dhaniya leaves. Mix it well.
- In a pan, heat one tablespoon of oil. Add rai, Hing, and jeera. Then add the onions. Cook it for two minutes and add tomato. Stir it well. Cover it with a lid. Cook it for two minutes. Then add matar and cook for a minute. Add turmeric red chili powder and salt. Stir it well for a minute and switch off the flame. This curry is optional.
- Then take a gotaponganalu pan and grease it with ghee. With the help of a small spoon, put curry to it. Then put idli batter to it till half. Close it with a lid and cook it on low flame. Keep on checking. It takes about two to three minutes to cook on one side. With the help of a fork, turn it. Add little bit of oil/ghee to it. Cook for two minutes. It's ready to be served.
- For coconut chutney, blend a bunch of dhaniya leaves, two green chillies, a small piece of tamarind, salt, two spoons of roasted Chana dal and a medium cup of coconut. Add water while blending. Make a fine paste. For seasoning I have added rai, udad dal and hing.
- For tamarind chutney blend a small cup of tamarind pulp, salt, a teaspoon of red chilli powder, gud and a small tomato. You can also add jeera powder to it for taste. Seasoning same as coconut chutney.
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