Gunta Ponganalu / Rice Lentil Filled Pan cakes

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.

Gunta ponganalu, Filled pan cakes, A popular dish in south India, a festive food prepared from rice & black gram. The sour batter is steamed to perfection in a filled pan cake mold. Served with chutney for breakfasts. www.clovesandcaramel.com

Ingredients:

  • 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

Makes 12-15

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

Instructions:

  • Soak black gram and rice in water for overnight a large bowl.

Gunta ponganalu, Filled pan cakes, A popular dish in south India, a festive food prepared from rice & black gram. The sour batter is steamed to perfection in a filled pan cake mold. Served with chutney for breakfasts. www.clovesandcaramel.com

Gunta ponganalu, Filled pan cakes, A popular dish in south India, a festive food prepared from rice & black gram. The sour batter is steamed to perfection in a filled pan cake mold. Served with chutney for breakfasts. www.clovesandcaramel.com

  • Grind the soaked black gram and rice mixture to a fine paste.

Gunta ponganalu, Filled pan cakes, A popular dish in south India, a festive food prepared from rice & black gram. The sour batter is steamed to perfection in a filled pan cake mold. Served with chutney for breakfasts. www.clovesandcaramel.com

  • Add water.
  • The batter needs to have a thick consistency.

Gunta ponganalu, Filled pan cakes, A popular dish in south India, a festive food prepared from rice & black gram. The sour batter is steamed to perfection in a filled pan cake mold. Served with chutney for breakfasts. www.clovesandcaramel.com

  • 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.

Gunta ponganalu, Filled pan cakes, A popular dish in south India, a festive food prepared from rice & black gram. The sour batter is steamed to perfection in a filled pan cake mold. Served with chutney for breakfasts. www.clovesandcaramel.comGunta ponganalu, Filled pan cakes, A popular dish in south India, a festive food prepared from rice & black gram. The sour batter is steamed to perfection in a filled pan cake mold. Served with chutney for breakfasts. www.clovesandcaramel.com

  • Finely dice the onion.
  • In a saucepan, heat ghee.
  • Add chopped green chili and saute for a minute.

Gunta ponganalu, Filled pan cakes, A popular dish in south India, a festive food prepared from rice & black gram. The sour batter is steamed to perfection in a filled pan cake mold. Served with chutney for breakfasts. www.clovesandcaramel.com

  • 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.

Gunta ponganalu, Filled pan cakes, A popular dish in south India, a festive food prepared from rice & black gram. The sour batter is steamed to perfection in a filled pan cake mold. Served with chutney for breakfasts. www.clovesandcaramel.com

  • Add the tempering to the batter.

Gunta ponganalu, Filled pan cakes, A popular dish in south India, a festive food prepared from rice & black gram. The sour batter is steamed to perfection in a filled pan cake mold. Served with chutney for breakfasts. www.clovesandcaramel.com

  • Chop coriander leaves.
  • Add salt and coriander leaves to the batter.

Gunta ponganalu, Filled pan cakes, A popular dish in south India, a festive food prepared from rice & black gram. The sour batter is steamed to perfection in a filled pan cake mold. Served with chutney for breakfasts. www.clovesandcaramel.com

  • 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.

Gunta ponganalu, Filled pan cakes, A popular dish in south India, a festive food prepared from rice & black gram. The sour batter is steamed to perfection in a filled pan cake mold. Served with chutney for breakfasts. www.clovesandcaramel.com

  • Grease with oil or ghee.
  • Add 2 Tablespoons of batter to each well.

Gunta ponganalu, Filled pan cakes, A popular dish in south India, a festive food prepared from rice & black gram. The sour batter is steamed to perfection in a filled pan cake mold. Served with chutney for breakfasts. www.clovesandcaramel.com

  • Place a lid on the top and cook on medium to low heat until the sides of the separate from the pan.

Gunta ponganalu, Filled pan cakes, A popular dish in south India, a festive food prepared from rice & black gram. The sour batter is steamed to perfection in a filled pan cake mold. Served with chutney for breakfasts. www.clovesandcaramel.com

  • Turn them over and cook for 2-3 min with the lid on.

Gunta ponganalu, Filled pan cakes, A popular dish in south India, a festive food prepared from rice & black gram. The sour batter is steamed to perfection in a filled pan cake mold. Served with chutney for breakfasts. www.clovesandcaramel.com

  • Serve warm with chutney.

Gunta ponganalu, Filled pan cakes, A popular dish in south India, a festive food prepared from rice & black gram. The sour batter is steamed to perfection in a filled pan cake mold. Served with chutney for breakfasts. www.clovesandcaramel.com

Gunta ponganalu, Filled pan cakes, A popular dish in south India, a festive food prepared from rice & black gram. The sour batter is steamed to perfection in a filled pan cake mold. Served with chutney for breakfasts. www.clovesandcaramel.com

Gunta ponganalu, Filled pan cakes, A popular dish in south India, a festive food prepared from rice & black gram. The sour batter is steamed to perfection in a filled pan cake mold. Served with chutney for breakfasts. www.clovesandcaramel.com

Gunta ponganalu, Filled pan cakes, A popular dish in south India, a festive food prepared from rice & black gram. The sour batter is steamed to perfection in a filled pan cake mold. Served with chutney for breakfasts. www.clovesandcaramel.com

Notes:

  • 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 !

Love 

Sneha 🙂

 

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