HOW TO MAKE GUNTA PONGANALU/ PANIYARAM RECIPE WITH IDLY BATTER 2021/Masthani’s kitchen

Gunta Ponganalu/Paniyaram recipe with leftover idly batter (step-by step photos) 2021/Masthani’s kitchen:

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Namsthe🙏

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                    Ponganalu is an easily and quick south Indian healthy breakfast or snacks recipe looks like ball shaped dumplings with fermented idly or dosa batter. In every home we make this breakfast recipe with left over idly and dosa batter. I am posting this recipe in a simple way specially prepared in Andhra style or southern India, in this blog we can easily make it in our kitchen by using step – by step photos with detailed steps.

 Gunta ponganalu

                 Gunta ponganalu is a name derived as Telugu speaking peoples which are light –golden color.  Here ponganalu means ball shaped dumplings and gunta means which pan have cavities they are light weight and non-stick pan which looks like deep ground in shape specially used as this recipe. This pan can easily available in super markets any online named as aebleskiver pan. In India with a reasonable cost.

                  When I am studying this recipe is more famous in rayalaseema in Andhra Pradesh state I just love it. So in this blog I prepared gunta ponganalu with left-over idly batter with adding simply veggies like onions, green chili, coriander stems, curry leaves. I can show a different recipe with dosa batter in following blogs.

                Gunta ponganalu is a savory dish even kids can enjoy it. We can serve them with peanut chutney, Bombay chutney, magaya pickel, tomato sauces are available in our blog links are given below.

 Gunta ponganalu

TABLE OF CONTENT:

• BENEFITS OF GUNTA PONGANALU
• DERVIED STEPS
• PROCEDURE
• TIPS FOR BEST RESULTS

BENEFITS OF GUNTA PONGANALU:

Ponganalu does not contain any cholesterol and no saturated fat.

If you are looking for loose weight then idly batter can make a perfect diet.

Idly batter have a rich in proteins, iron, magnesium.

Eating daily to reduce the insulin resistance and good for diabetes patients and function of heart.

Ponganalu may help to easily digest for digestive system.

DERIVED INGRENDITS:

3 cups of idly batter

2 slightly chopped onions

1 slightly chopped green chili

Salt (per required)

Handful of curry leaves

Handful of coriander stems

Cooking oil

DETAILED STEPS:

Ponganalu batter:

Step 1: Preparation of idly batter I already posted in our blog if you are not aware of it the link is given below we can easily re-direct on it.

IDLY BATTER

Step 2: Firstly take a leftover or fermented 3 cups of idly batter in a bowl.

idly batter

Step 3: Pour all slightly chopped veggies like onions, coriander stems, curry leaves, green chili on it.

chopped veggies

Step 4: Mix all the ingredients taste it and adjust the salt, if batter is thick then add a little water to get a semi-thick.

Mix well

Cooking Gunta ponganalu:

Step 5: Heat the ponganalu pan and coat the holes with oil on it.

 ponganalu pan 

Step 6: Pour the idly batter on holes don’t not pour batter completely in holes. Cook them in a medium –flame do not rush out the inside of ponganalu will not cook properly.

idly batter

Step 7: Don’t rush out flipping other side color will slightly change then only flip back.

Don’t rush out

Step 8: Flip other side with help of spoon/fork/chopstick and cook them other side.

Flip other side

Step 9: At last serve them in a plate with perfect combination of peanut chutney enjoy the each byte of ponganalu.

 Gunta ponganalu

REQUIRED TIME:

Prep time	15 min
Cooked time	10 Min
Total time	25 min
cuisine	India
Makes	6 servings
Author	Masthani

 PROCEDURE:

Ponganalu batter:

• Preparation of idly batter I already posted in our blog if you are not aware of it the link is given below we can easily re-direct on it.
• IDLY BATTER
• Firstly take a leftover or fermented 3 cups of idly batter in a bowl.
• Pour all slightly chopped veggies like onions, coriander stems, curry leaves, green chili on it.
• Mix all the ingredients taste it and adjust the salt, if batter is thick then add a little water to get a semi-thick.

Cooking Gunta ponganalu:

• Heat the ponganalu pan and coat the holes with oil on it.
• Pour the idly batter on holes don’t not pour batter completely in holes. Cook them in a medium –flame do not rush out the inside of ponganalu will not cook properly.
• Don’t rush out flipping other side color will slightly change then only flip back.
• Flip other side with help of spoon/fork/chopstick and cook them other side.
• At last serve them in a plate with perfect combination of peanut chutney enjoy the each byte of ponganalu.

TIPS FOR BEST RESULTS:

1. We can add grated carrots, ginger in batter as veggies.
2. Sautéing method we can use before directly adding veggies take a pan pour some oil on it add all slightly chopped veggies salute them 50 % and transfer them in a batter.
3. We can add herbs like cumin, coriander powder as per wish.
4. Maintain medium-low flame only otherwise the inside of ponganalu will not cook properly.
5. We can place lid on top of the pan while cooking ponganalu it not necessary.
6. While pour the batter in pan don’t rush out flipping other side color will slightly change then only flip back.

Nutrition facts (estimation only):

(6 servings per container

Serving size (1g)

Calories -198, total fat-1g, saturated fat-1g, transfat-0g, cholesterol-0mg, sodium -1mg, total carbohydrates-36g, sugar-1g, proteins -14g)

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