Gunta pongadalu

Gunta pongadalu is well known recipe of Andhra. We need a

non-stick or iron skillet to prepare gunta pongadalu. sour and

left over dosa batter can be used to prepare pongadalu.

Ingredients :

Urad dal 1cup
Rice 3 cups
Bengal gram (chana dal) 1table spoon (soaked for 1/2 an hour)
Green chilly 5 (finely chopped)
Onion 1medium size (finely chopped )
cumin seeds 1 tea spoon
Cilantro few springs(finely chopped) (coriander leaves)
Oil
Salt to taste

Preparation :

Soak Urad dal and Rice for 4-5 hours and Grind to thick batter

by adding water. Add salt to taste stir the batter. Then set aside

for fermentation.

The next day,the batter doubles its volume.

Add Bengal gram, cumin seeds, onion, green chilly, cilantro to the batter.

Place the pongadalu skillet on medium flame .
Add few drops of oil,Pour the batter in all the moulds .
Cover the skillet with lid, and cook for 5 min on medium flame .

Remove the lid and see whether it is cooked are not (don't disturb),
if not place the lid again and cook it for few more mins,till they

gets golden brown colour.

Then turn each one to other side to cook. After few min take out all on to plate.

Serve with Peanut chutney,coconut chutney.

Carrot Ghee Idli

Carrot Button Idli

Idli is a South Indian common and famous food item.
Grated carrot is added to batter, apply ghee to the plates

and Ghee idli with carrot is done by steaming the batter.

Ingredients :

Urad dal 1 cup
Idli ravva 3 cups
Carrots 4 (grated finely)
Ghee 2 teaspoons
Salt

Preparation :

Soak urad dal and idli ravva for 3-4 hours separately.
grind urad dal to fine paste.squeeze water from idli ravva.
and add it to urad dal paste.then you will get thick batter,

add salt,mix well and set aside for a night.

The next day you can see the batter doubles up in volume.
Mix finely grated carrot in the batter.Take small idli plates,

you can see 18 small idli moulds in one plate.

Apply ghee to the plates ,pour batter in the plate with teaspoon,

and place it in a idli cooker with little water in the

vessel (underneath the idli plates).

cook it for 5 min on high flame and 5 min on low flame.

let them cool for 5 min.

Serve button idli soaked in rasam or sambar.

Note : You can use Pressure cooker or Rice cooker .