Favourite Five Series

I am back. Was not well past couple of weeks. Absolutely no energy to do anything. Now feeling much better. I did not realize how much I will miss blogging. :) This will be kickoff of a series of recipes. "Favorite Five". Thanks Indira for suggesting the name. Like I promised I will start off with "Favorite Five Breakfasts" These favorite things are in no order of preference at all. Now having said that it is time to kick off.

Favourite Five Breakfasts1-GuntaPonganalu

Today's breakfast item is "Gunta Ponganalu/Punugulu". Ponganalu are very typical to Rayalaseema. I have friends from other regions of Andhra but none of them are aware of "ponganalu". A special pan called "gunta ponganala patra" is used to make these, with main ingredient being leftover dosa batter.

In some other regions of Andhra, pretty similar recipe is made, but the batter is deep fried in oil and they are called "punugulu". As far as I know, making "Gunta ponganalu" in a pan is unique to rayalaseema and may be some parts of Karnataka.. Anyone reading this, please correct me if I am wrong. Now to the recipe with no further delay. Ingredients Leftover Dosa batter Chana dal Urad dal Onion - finely chopped Cilantro/Kottimera- finely chopped Curry Leaves Green chillies Cumin seeds/Jeera-1 tea spoon Oli - 1/2 Table spoon. Heat oil in a pan. Add jeera, chana dal, urad dal and curry leaves. Add chopped green chilli and onions. Once the onions loose the raw smell add this to the dosa batter along with chopped cilantro. We have the batter ready now. Heat the pan and put a spoonful of batter into each hole. Add one drop of oil on the batter. Let them cook on slow heat. Once they cook turn them over to the other side and let them cook completely. Seven can be made out of each batch. They are good to eat on their own because of the chilli and salt and other things that we have added. But the perfect thing to eat them with is the peanut chutney. Recipe for the chutney will be in a future post.

I remember standing in the kitchen with a plate in my hand waiting for mom to take them out of the pan directly into the plate and being warned of them being too hot to eat right away. ADDENDUM This is going to be my entry to Stephanie's Blogparty#8 Here is the followup on the availability of this pan in US of A