Gunta Punugulu is a very popular evening snack in Coastal Andhra.Its also a popular breakfast recipe in south indian cuisine. They are also called as Paniyaram or kuzi paniyaram.
Course Breakfast, Snack, Street Food
Cuisine Indian, south indian
Keyword andhra food, dosa batter, gunta punugulu, paniyaram, street food
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Author Sowji'sKitchen
Equipment
paniyaram pan
aebleskiver pan
Ingredients
2cupsdosa batter
1/4cupchana dalsoaked for 30 mins
1mediumonionfinely chopped
1/2cupcarrotgrated
1/2tspgrated ginger
2tbspcoriander leaves
Fewcurry leaves
salt to taste
2tspOil
1/2tspcumin powder
Instructions
Add all the ingredients directly to the dosa batter expect oil . Mix well.
Taste to check the salt. If the batter is too thick add little water.(Here i have taken very thick dosa batter, so i have added 1/4 cup water).
The batter should be semi thick in consistency.
Heat the paniyaram pan (aebleskiver pan) and oil on each hole.
Pour the batter about, do not fill the hole completely. Drizzle some oil and cook on medium flame by closing the pan with a lid. Do not rush if not the paniyaram will not cook from inside.
Flip the paniyarama and cook on the other side. Not necessary to close the lid now, this will help with slight crispness on the top.
Enjoy the paniyaram with chutney of your choice or even with tomato sauce.
Notes
Use a skillet(cast iron skillet) which has been seasoned well and used in the past. If not the ponganalu will stick to the skillet.
Also cook in medium heat, if not you will end up having the raw batter in the middle.