One of my fondest memories of spending time at my grandmother’s house is the breakfast she made for us on Sunday mornings. I feel so nostalgic thinking about it. It is a traditional south Indian breakfast made of a lightly fermented batter made of lentils and rice. There are many south Indian breakfasts that use rice and lentil mixture like idli, dosa or utappam, but this recipe is a little uncommon. It is a savory and slightly spicy steamed – almost dumpling like dish. I made this recently along with one of my favorite chutneys. I love the soaked Bengal gram that both my mom and grandmother add to the mixture to add some texture, but I decided to make it more fancy by adding roasted cashew nuts. I really enjoyed making this dish and I hope you do the same and tell me how you liked it.
- 1 cup White rice
- ½ cup Black gram / Urad dal
- 10-13 Cashew nuts
- 2 Tablespoon Ghee / Oil
- 1 Red onion (Large, diced)
- 2 Hot Thai Green chili (finely chopped)
- ½ cup Coriander leaves / Cilantro
- 1 Tsp Salt
- 3/4 cup Water
Prep time 20 min
Cook time 20-30 min
Passive time Over night soaking
Recipe level Intermediate
Spice level 2 (On a scale of 1 to 6)
Shelf life 2-3 days in refrigerator using an air tight container.
Serving suggestion Warm
- Soak black gram and rice in water for overnight a large bowl.
- Grind the soaked black gram and rice mixture to a fine paste.
- Add water.
- The batter needs to have a thick consistency.
- Transfer it to a mixing bowl.
- Leave the bowl in a warm place for 2-3 hrs or overnight. The proof mode on our oven was enough to get the work done.
- Finely dice the onion.
- In a saucepan, heat ghee.
- Add chopped green chili and saute for a minute.
- Add cashews nuts. Saute for 2-3 min on medium heat.
- Add onions and saute until they turn translucent. It might take 2-3 min.
- Add the tempering to the batter.
- Chop coriander leaves.
- Add salt and coriander leaves to the batter.
- Mix well.
- You need to have a different pan to make this recipe. It is called a filled pancake pan.
- Heat the pan on medium to high heat.
- Grease with oil or ghee.
- Add 2 Tablespoons of batter to each well.
- Place a lid on the top and cook on medium to low heat until the sides of the separate from the pan.
- Turn them over and cook for 2-3 min with the lid on.
- Serve warm with chutney.
- Do not add water until the mixture is too thick to make the batter.
- Cook on low to medium heat as they tend to burn quickly, so keep an eye on them.
I’m serving these guntha ponganalu with peanut tomato chutney. Recipe for the chutney is already in the blog archives.
Hope you enjoy making it !