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.
NBUQY3S4VQCW