Making of Guntaponganaalu

Guntaponganaalu are frequently prepared dish as tiffin in South India especially in Andrapradesh. Making them is easy and they will be tasty to eat. These are also made with Dosa pindi, preparation of which I have explained in previous post.

Ingredients:

Dosapindi - 1 large cup

Water – ¾ th of the large cup

Green chilies – 4

Onions – 2

Oil – 1 small cup

Salt – 1 to 2 teaspoons

Cooking soda – 1 pinch

Procedure :

Take one large cup of dosa pindi and add ¾ th of that cup of water into it and mix well. Now take green chilies, onions cut them into small pieces add into the above mixture.

Then add one pinch of cooking soda into them and mix well. Now lit the stove and keep pan specially made to make Ponganalu. After 3 to 5 min the pan will become hot.

Then add one drop of oil in each pit of the pan and spread in the pit, a clean tied cloth can be used for this as shown in video.
 
 Now add dosa pindi mixture into the pits till it fills the pits. Then cover the pan with plate. After 3 to 5 min remove the plate and see whether the Ponganam if roased or not by lifting one.

If it is roasted well then make it upside down as shown in the video. Now when the other side also becomes roasted remove all the Ponganalu from the pan.

Now hot hot Ponganalu are ready to eat. They can be served with verusenagakayala(groundnut) chutney, preparation of which was told in previous chapter.
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Making of verusenagapappu(ground nut) pacchadi(chutney)

Many types of chutneys are famous in Andhrapradesh. Verusenagapappu(ground nut) pacchadi or chutney is one of them. Preparing it is easy and it can be served with dosa or with rice or chapattis.

Ingredients: 

Verusenagapappu  -  1 cup

Pappulu (Putnala pappulu or Dalia) – 1 cup

Salt – 1 to 2 tea spoons

Green chilies – 3 to 4

Onion – 1

Garlic – 4 to 5 pieces

Ripe tamarind fruit – a small bit

Water – 1 small cup

Procedure :

Take one frying pan keep on stove add one cup of verusenagapappu(ground nuts) and fry them. Then take green chilies fry and cut into pieces. Take one  onion and cut  into pieces. Now take the jar of mixer grinder add ground nuts, pappulu, chili pieces, onion pieces, 1 to 2 teaspoons of salt, pieces of garlic, bit of ripe tamarind fruit and grind well till everything become uniform mixture,  add little amount of water in between grinding.

 

Now chutney is ready.

Plain dosa

Dosa is a commonly made tiffin in South India. Preparation of dosa pindi was told in previous post. Now let us see how to prepare dosa.

Ingredients :

Dosa pindi – ½  cup for 1 dosa 

Oil – 1 teaspoon for 1 dosa

Water – in one bowl

Cooking soda – 1 teaspoon

Procedure :

Take the dosapindi prepared previously into one bowl, the amount depends on how many dosa needed. Now add equal amount of water and one teaspoon of cooking soda and mix well. 

 

Now keep the pan meant to make dosa on stove. After it becomes hot apply oil on it. You can use one clean cloth tied at one end to apply oil. Then take one small cup of dosapindi and add on the pan. Wait for sometime until the lower end becomes roasted then turn upper side to down. After it becomes roasted, take out and dosa is ready now. It can be served with chutney or sambar or potato fry.

 

Preparation of dosa pindi

Dosa is a commonly made tiffin in South India. Preparation of dosa pindi should be done prior to it. If pindi is prepared well dosa will come finely.

Ingredients :

Rice – 1 kg

Uddibyallu (blackgram dhal) – ¼ kg

Cooked rice – one handful

Water – two large cups

salt - 2 teaspoonsAdd caption

Procedure :

Take 1 kg of rice and wash twice, then take uddibyallu (blackgram dhal) ¼ kg wash and mix both and pour water and keep for soaking at least for 6hours.

 

 After 6 hours drain the remaining water and grind the mixture either in mini grinder or in mixcy. While grinding add one handful of rice into the mixture, so that the mixture will come smoothly. Now dosa pindi is ready.

Making of vankaya(brinjal) pacchadi(chutney)

Many types of chutneys are famous in Andhrapradesh. Vankaya(brinjal) pacchadi or chutney is one of them. Preparing it is easy and it can be served with mudda or with rice or chapattis.

Ingredients:  

Brinjals : 2 to 3

Tomato – 1

Green chilies – 4 to5

Onions – 1

Garlic – 4 to 5 pieces

Salt – 1 to 2 teaspoons

Coriander leaves – few

Procedure :

Take brijals keep directly on stove and roast by turning in all directions.

 After  completely roasted remove the peel  then keep aside.

 

 Now take one frying pan and fry tomato and green chilies.  

 

 Now cut the roasted brinjals, tomato and green chilies. Cut onion into small pieces.

 Then take chili pieces, onion pieces, garlic, coriander leaves and salt pound well with dhal pounder.

Then add tomato pieces and pound them. 

Finally  add roasted brinjals and pound well then mix everything.

  

Now vankaya chutney is ready. Here instead of tomato ripe tamarind fruit bit can be added.

 

Payasam(kheeru) with saggubiyyam (sago)

Payasam is commonly performed dish in South India. Saggubiyyam payasam is famous in Andrapradesh.

Ingredients:

Saggubiyyam(sago) – 1 cup

Semiya – 1 cup

Milk – 1 large cup

Water – 2 large cups

Ghee – 2 to 3 teaspoons

Sugar – 1 cup

Cashew nuts – few

Dried Grapes (endu draksha) – few

Yalakulu (pachavi) – few

Procedure:

Take one cup of saggubiyyam in one bowl and add two large cups of water keep for boiling.

 

 Fry one cup of semiya and cashew nuts and keep aside.

 

 Now after saggubiyyam become partially boiled, add semiya and one large cup of milk, one cup of sugar stir well  and keep on boiling.

 

Then add cashew nuts, dried grapes, ghee and yalakulu and boil for 15 min, have to stir in between for even mixture. Now hot and tasty payasam is ready.