Pongudalu

Pongudalu also called as Gunta pongudalu or paniyaram in some places. It is a very tasty and delicious breakfast. The rice and daals(all the below mentioned daals) ratio is 2:1.

Ingredients:

Rice- 2cups

Urad daal- 1/2 cup

Channa daal- 1/4 cup

Moong daal- 1/4 cup

Fenugreek seeds- 1tbsp

Salt- for taste

Oil- for frying

Green chillies- 3 no

Onion- 2 medium

Cilantro- 1/4 cup

Ginger- 1tbsp

Curry leaves- few

Channa daal- 2tbsp (soak and mix in the batter)

Preparations:

1. Wash and soak the rice about 6hrs or overnight.

2. Wash and soak the daals, fenugreek seeds about 6hrs or overnight.

3. Drain the water, wash them again and grind as fine batter by adding enough water. The batter should be thick. So don't add too much water.

4. Add salt, mix the batter properly. Let it ferment about 6hrs or overnight.

5. Chop the green chillies, onion, cilantro, ginger very finely, keep aside.

6. Wash and soak the channa daal (2tbsp) about 30mts and add in the batter.

Now the batter is ready to prepare the pongudalu.

Note:

To prepare this dish we need a Pongudalu mould which I have shown in the picture. Please check the picture. It will be available at any Indian grocery store. If u take the non-stick mould then u can use less oil for frying.

Method:

1. Once the batter is fermented about 6hrs, mix well. Check the salt.

2. Add finely chopped chillies, curry leaves,ginger, onion and cilantro to it, mix well.

3. Now heat the pongudalu mould, put 1/8tsp of oil in each hole of the mould, add the sufficient batter in each hole, let them fry on one side, then turn to other side, again put little oil in each hole and fry on the other side also. (Basically fry the pongudalu on both sides by adding enough oil).

4. Try to cook them on medium flame, so that they will be well cooked inside also. If u cook them on high flame only the outer side will be cooked and inner side they will not.

5. Once they are done, remove them with a sharp spoon and serve hot with any coconut or ground nut or putnala chutney.