Gunta Ponganalu \ Paniyaram \ Kuzhi Paniyaram Recipe

We have seen our mothers and aunts making paniyaram / guntapongalu as one of the everyday breakfast items from the South Indian Cuisine. As I have observed in most of the homes its usually made from left over Idli / dosa batter. Served with roasted peanuts/ coconut chutney/ any other chutney of your choice. They are called/named differently in different regions i.e. like paddu, gundu ponganalu, gunta ponganalu and paniyaram.

Sometimes one can prepare the batter of black lentils and rice and is similar in composition to the batter used to make idli and dosa and make these paniyarams/ gunta ponganalu. (Will be giving detailed description to make dosa/idli batter in different page, please CLICK HERE)

In this version we are using left dosa/idli batter and fermented for a day or two, which makes an idle batter for paniyaram. As we don’t have to think about the fermentation part.

We require special pan to make this, one should get it any shop who are selling cookers and other kitchen ware or predominant south Indian populated areas in any city would be stocking such a pan. Image of the pan given for your reference. Earlier people used to use the wrought iron pan (have attached the image for your reference) lately everyone is using non-stick version, we have also used non-stick version of this pan from Ajani Company, bought in Chennai, so far so good.

Preparation Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 Mins

Note: The above does not consider the time for making the batter and fermentation time.

Ingredients:

• 2 to 3 cups of thick idli/dosa batter
• Chili: 1 no’s (one change as per their tolerance level)
• 2 to 3 curry leaves finely chopped
• Onion: 1 (finely chopped)
• Coriander: Handful finely Chopped

Method:

• Add Chopped Onions, Chillies, Coriander, Curry Leaves to the batter and mix keep it aside.
• Adjust the salt to your taste, if required.
• Meanwhile grease and heat the pan. Pour the batter up to ¾ to the brim, so that we leave space for the batter to rise when its cooking.
• Check periodically, flip over when you see a crust is formed beneath and its golden brown. Leave it for couple of minutes, under low heat.
• Then remove them and repeat the same for another batch.
• Serve the paniyaram/ponganalu with the desired chutney i.e, Coconut Chutney, Onion Chutney.

Note: One can add seasoning/vagar into the batter, to make masala paniyaram. For seasoning you can add mustard, chopped onion, chillies, chopped curry leaves, Hing and grated carrot, fry them for a while and add mixture to the batter and then pour the batter into the pan and make the paniyarams.