GUNTA PONGANALU OR PONGANALU ( PANIYARAM)

This is not a traditional breakfast from Andhra Pradesh. But some places like Ryalaseema people make these delicious hot Indian muffins. Originally I think we adopted this recipe from Tamilnadu and they call this as Paniyaram or Kuzhi Paniyaram and also well known as Appy, in Telugu we call this Gunta Ponganalu
Or Ponganalu. And here is the recipe………

INGREDIENTS:--
Urad dal --- 1/2 cup
Rice --- 1 cup
Fenugreek seeds --- 1/4 tea sp
Sago (sabudana, saggubuyam) --- 1 tab sp
How to make the batter:--
Soak all above ingredients in water for 4- 6 hours and grind in to a smooth paste adding just enough water.
Remove from the grinder in to a big vessel and leave it in a warm place over night for fermentation.
This batter should be like a thick idli batter consistency hummm what else I can give an example yes this consistency like tined condensed milk consistency.
Next day morning this batter is ready to make ponganalu only thing you have to add some seasoning to this batter

FOR SEASONING:---
Channa dal --- 2 tab sp
Cumin seeds --- 1 tea sp
Green chilies --- 4 finely chopped
Onion -- 1 big chopped
Curry leaves – 12 cut in to small pieces
Coriander leaves ----- 1 tab sp chopped
Salt to taste
Mix all above ingredients to the fermented batter and mix well

HOW TO MAKE PONGANALU:---
Heat ponganala skillet in a medium heat and then add few drops of oil in to each impression.
Now fill the impressions with the batter and cover with a lid and cook in a medium flame for 5 min.
Then remove the lid and gently lift the ponganalu with a spoon (if properly cooked, they should come out easily without sticking the skillet. If not cook for few more min.
Turn each to the other side to cook the other side also for 5 min.in medium heat (this time don't cover the skillet)
Remove from the skillet gently and repeat the same process with the remaining batter. Cooking in medium heat is the main point for making ponganalu.
Serve hot with coconut chutney.