Pongalalu is a traditional breakfast or snack that is made with Dosa batter. Also called guntapongalalu as the special pan that is used make these has holes(Gunta).In tamil it's called Kuzhi Paniyaram. These can be served with Peanut or coconut chutney and Sambar.
The special Kuzhi paniyaram or pongalalu pan is used to make this recipe. This pan can be bought in Indian stores.In US you can also find 'Aebleskiver' pan which serves the same purpose. Aebleskiver is a danish dish where balls of dense pancakes are cooked in this pan. I had em when I visited Solvang, the Danish town in California.Anyways I got my pan from India which has non stick coating.The pongalalu can be made using less oil in this. You can find similar Pan on Amazon website.
Coming to Paniyaram, I make it for breakfast or dinner with left over dosa batter. Also for my kid's lunch box, it's a regular. He loves to take it with peanut powder. It's a finger food for my Tot minus the chillies.Once the dosa batter is there it can be done quickly.You can also use quinoa dosa batter to make these. You need to add little baking soda to quinoa dosa batter.Also try the dosa sides from my blog.I have recipes for Peanut chutney, Coconut chutney, Idli karam, Palli podi (Peanut powder) in the blog.So make these any time you want to fix a quick breakfast or snack.
Servings:
Two (2)
Total time:
20 minutes
Category:
breakfast, snacks
Author:
Praveena Gudipati
Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
For Dosa batter:
1/2 cup skinned Black gram(Whole Urad/Minapa Gundlu))
1.5 cup cups brown rice or white rice
1 tablespoon Chana dal (Split bengal gram/Senagapappu)
1/4 teaspoon Fenugreek seeds(Menthulu)
Little salt
For Paniyaram:
2 cups Dosa batter
1 tablespoon Chana dal(split bengalgram/Senagapappu)
little salt
1/4th onion
2 green chillies
1/2 carrot grated (Optional)
oil to pan cook
Dosa batter Recipe:
- soak all ingredients except salt for 6-8 hrs.
- Grind to a smooth batter using water.
- Mix salt.
- Ferment for good 12 hrs in a warm place.
- The Dosa batter is ready.It can be used to make Dosa, Utappam and Guntapongalalu.
- Check my Quinoa Dosa recipe too to make quinoa guntapongalalu.
Paniyaram step-by-step Recipe with Photos
- Soak 2 tablespoons chanadal in a bowl of warm water for 15 minutes.
- Chop 1/4 th of a big onion finely.Chop 2 green chillies to small pieces.
- Take 2 cups of Dosa batter in a mixing bowl.
- Add green chillies, little salt, chana dal, onions.
- Stir in everything.
- Heat Paniyaram pan and take little bit oil in every hole.
- Now place a scoop of batter in every hole.Fill 3/4th of the hole as they puff up while cooking. Drizzle oil on top. Cook on medium flame covered.
- When the bottoms are browned flip em. The pan comes with a thin stick to do this job. Or simply use a small spoon.
- Cook for few more minutes till other side is done. Take em into a serving plate.
- Serve with a chutney of your choice and/or Sambar. Pack in a lunch box with a choice of fruit.
Tips:
Add grated carrot to the batter.
If you see the pongalalu becoming dense and not cooked in the middle add couple pinches of soda.
Use oil more or less according to your preference.
Related Recipes:
Dosa
Quinoa Dosa
Oats Dosa
Jowar Dosa
Utappam
Peanut Chutney
Coconut chutney
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