Gunta Ponganalu

imageGunta ponganalu/Kuzhi paniyaram

Gunta ponganalu is another variation with idly batter. They are prepared in a special pan called Ponganalu/paniyaram pan. They are very delicious. Tempering is added to the idly batter along with finely chopped onions, coconut pieces, chopped ginger and curry leaves. Here I present delicious breakfast gunta ponganalu which are served with coconut chutney. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Breakfast
Cuisine: South Indian(Andhra,Telangana,Tamilnadu n Karnataka)
Servings: 3-4


Idly batter: 2 cups

Onion: 1 no.(Medium)

Chopped fresh Coconut pieces: 1 tbsp(Optional)

Ginger: 1 inch piece(Finely chopped)

Curry leaves: A sprig

Salt: As required

Green chillies: 1/2 nos.

Oil: As required for frying ponganalu.


Oil: 1 tbsp

Chana dal: 1 tsp

Urad dal: 1 tsp

Mustard: 1 tsp

Cashews: Few

Hing: A pinch

Curry leaves: Few.

Method of preparation:

1. Heat small kadai, pour oil and do the tempering with tempering ingredients. Keep the tempering in a vessel. If you like black pepper corns can be added to the tempering.image

2. Take 2 cups of idly batter and pour into the vessel which had tempering. Now add chopped onions, chopped ginger, coconut pieces chopped green chillies and curry leaves. Mix thoroughly.image

3. Heat ponganalu/paniyaram pan,
Drizzle some oil.image

4. Now fill the ponganalu pan with batter.image

5. Keep the lid and fry them on low flame for 5 minutes.image

6. Now carefully flip the ponganalu other side with spoon or wooden stick and fry them for 5 more minutes.imageimage

7. When they are done on both sides, transfer them onto a plate.image

image8. Serve the hot gunta ponganalu/kuzhi paniyaram with coconut chutney as a breakfast.image