Monday, August 10, 2009

Gunta Pongadalu

I had kept myself from blogging longer than anticipated. An impending house shift in a month’s time is not helping either. To say that I din’t enjoy this time off would be a lie. Other interests, both old and new, took precedence, keeping me occupied.

  • 1 Cup rice
  • 1/2 cup Urad dal
  • Salt to taste
  • 5 green chillies, finely chopped
  • 1 onion , finely chopped
  • 1tsp Cumin seeds
  • Chopped Cilantro


  • Soak rice & dal in water for 6-8 hrs.Strain & grind to a smooth batter adding little water.
  • The consistency must be thick like idly batter.Cover & let it ferment overnight.
  • Add salt to the batter & mix well.
  • Add chopped onions, chillies, cilantro & cumin to the batter & mix well.
  • grease the Ponganala skillet & place it on medium heat.
  • Pour a ladle full of batter into each impression, cover & cook for 4-5 mts, till golden brown.
  • Remove the lid & gently turn each one to opposite side to cook.
  • Remove & serve hot with chutney.

* Sour dosa batter is perfect for the pongadalu.


  1. Madam kobbari pachadi kooodaa add cheyandi posts looo

  2. Chutney is already posted. :)