Gunta Poganalu is a very favorite snack of mine.. Dipping those Gooey 'Punugulu' with the coconut chutney and having them is just mmm.. mouth watering. Whenever dosa batter is prepared some part of it is kept aside without diluting it with water, so as to use it for the 'Gunta Punugulu' preparation. To make this, the Dosa batter should be little thick unlike the way it is while preparing a Dosa. You need to have a Punugulu pan for this which makes the dish more convenient to prepare. Let's start with it :)For Dosa Batter:
Take Black Gram/Minapappu with rice in 1:2 ratio i.e., for 1 cup of Black gram, add 2 cups of rice and soak for atleast 4 hours and make a semi thick paste of it. Let it rest overnight. For the next day, it's ready for Dosa or Gunta Punugulu.
A pinch of Baking Soda
Chopped Onion+Green chillies according to the amount of batter taken.(optional)
Salt to taste
Oil as needed
1. Take the needed amount of dosa batter in a bowl like, if you want to go for more batches, take the complete batter at once.
2. Add baking soda, salt, onion and chillies to the batter, mix well.
3. Grease the pan with some oil, fill with the batter, place it on the stove in medium heat and sprinkle some more oil on the top.
4. Close the lid, after a while, check if they are ok to turn over. Fry both sides well until golden brown.
5. Server hot with coconut chutney.
*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com