Gunta Ponganalu Recipe | Kuzhi Paniyaram

Veggie  Gunta  Ponganalu | Veg Masala Paniyaram |  Spicy Appe | How to make Ponganalu at Home

Veggie  Gunta  Ponganalu | Veg Masala Paniyaram |  Spicy Appe | How to make Ponganalu at Home from left over idli/dosa batter

Ponganalu is a popular snack of Andhra Pradesh. This is an easy and quick recipe in which idli/dosa batter dumplings are made in ponganalu pan using very less oil.

Serve Veggie Gunta Ponganalu as a wholesome breakfast or a tiffin food. It also makes a great snack for get- together and parties.

Would you believe that until few years back, I had never ever heard of Ponganalu! Strange isn’t it? You might wonder then how and why am I writing this post. Here goes the story….

It was after a memorable visit to my maternal grandparents’ house in Andhra Pradesh, a few years ago, that this recipe along with Tomato Pappu has been one of our favorites. It was like love at first sight with these Ponganalu. Furthermore, I am always on the lookout for new recipes, particularly quick-to-prepare snacks. When I plan for get- together or parties, I need 3-4 starters/snacks that can be managed by myself. These Ponganalu seemed a perfect fit for that profile.

We were so impressed with this recipe, that upon reaching our hometown in Rajasthan, the next day we headed for the market to buy the ponganalu pan or appe pan, despite our hectic schedule of work. We just had one more day with us before flying back to our current nation of residence.

Since then Gunta Ponganalu has become our breakfast feature. So now our breakfast during the entire week is a conglomerate of Methi Lehsun Paratha, Schezwan Paneer Paratha, Koki, Dal Pakwan, Dosa, Idli, Upma and now the Ponganalu.

Here are some South Indian flavors on this blog

Lemon Rice

South Indian Curd Rice

Vegetable Masala Upma

Andhra Pappu

What is Gunta Ponganalu

It is dumplings made from fermented batter prepared from black lentils and rice. Toss some herbs, spices, and veggies into the batter. These are crisp on the outside and soft from the inside. To prepare these dumplings, you’ll need a Ponganalu pan /Appe pan/ Paniyaram pan.This pan is somewhat similar to aebleskiver pan.

Glance through the Dutch mini pancakes – Poffertjes recipe that I made using this Ponganalu or appe pan.

Some of the various names of Ponganalu across some states of India are Kuzhi Paniyaram in Tamil Nadu , Paniyaram in Kerala, Guliyappa in Karnataka , Appe in Maharashtra, etc

Ingredients

Idli/dosa batter – Use Idli or dose batter that is fermented at home or bought from market.

Vegetables – Chopped onions, French beans, carrot, capsicum, green chilies, ginger- garlic -You could also use just onions or any combination of these veggies. Finely chop and saute before adding to batter for enhanced flavours.

Lentils– chana dal ,urad dal soaked. You may directly plunge them into the oil and saute till light in color.

Baking soda

Dry spices and condiments – salt to taste, turmeric powder (haldi), red chili powder (laal mirchi pdr), cumin seeds (jeera), coriander powder (dhaniya powder), a pinch of asafetida (hing)

Oil – Preferably use a mix of regular cooking oil and coconut

Video recipe: Vegetable Gunta Ponganalu

If you have liked the video Veggie  Gunta  Ponganalu | Veg Masala Paniyaram |  Spicy Appe , do Subscribe to My Culinary Expressions YouTube Channel for more interesting videos.

How to make Ponganalu at Home

With step by step instructions

Sauté Veggies

Firstly, heat 2-3  tbsp cooking oil. Sauté cumin seeds in this oil.

Add the finely chopped curry leaves and green chilies. Stir and sauté.

Then add finely chopped ginger garlic. This is optional . Sauté very well.

Now add the soaked lentils – mix of chana and urad dal. You may add the lentils without soaking. In that case saute the lentils till they turn golden brown.

Sauté the soaked lentils well till the water dries.

Then add finely chopped onions, French beans, carrots and capsicum.

Mix well and sauté till the veggies are nearly done..

Thereafter add turmeric powder, coriander powder, red chili powder, asafetida and salt.

Mix well and sauté.

Additionally, throw in some chopped spring onions and coriander leaves.

Put off flame and set aside the veggies to cool.

Making Ponganalu

Pour the idli /dosa batter in a wide bowl.

Add the cooled vegetable mixture into the batter.

Combine and check for salt. If need be adjust the consistency with water.

Lastly add the baking soda, mix and keep aside for 5 minutes.

Pour drop of oil in each of the cavities of ponganalu pan . Use a mix of coconut oil and regular cooking oil.

Drop spoonful batter – vegetables mix in each cavity. Fill the cavities till three-fourths level.

Cover and cook for five minutes on low to medium flame. If batter leaves the sides of the cavities, this implies that the ponganalu is ready to be flipped. Before that again pour a drop of oil near the sides of each cavity such that the oil seeps to its bottom . At once flip them the Ponganalu.

Cover and let the appe cook on the other side. Alternatively, you may add oil after flipping.

After 3-4 minutes, flip again to check.

Ponganalu is ready when all of them are cooked and reddish brown.

Transfer them to a bowl. Serve them warm. Even when ponganalu cool down, they taste equally good. This is what I like about them.

Enjoy with coconut chutney or any chutney you have.

Tips to make Perfect Masala Paniyaram

Instead of sauteing the vegetable, you could directly add onions, carrots and capsicum to the batter. However sauteing enhances flavors.

You may add vegetables of your choice.

You may also prepare idle/dosa batter at home or buy fermented batter from the store.

Work on low to medium flame so that the Ponganalu/paniyaram/appe cook well from the inside.

How to Serve Gunta Ponganalu

Serve warm Ponganalu with coconut chutney or tomato chutney or any South Indian Chutney. Enjoy over a cup of Chai or coffee. For a cold beverage you may choose Mint Lassi or Chaas.

Make Gunta Ponganalu for get-togethers along with other snacks such as :

Noodles Samosa

Beetroot Cutlets

Potato Tikki

Aloo Chana Dal Kebab

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Recipe Card

Veggie Gunta Ponganalu | Masala Paniyaram

Ponganalu is dumplings made from fermented batter prepared from black lentils and rice. Toss some herbs, spices, and veggies into the batter. To create these dumplings, you'll need a Ponganalu pan, Appe pan, or Paniyaram pan. These are crisp on the outside and soft from the inside.. Some of its various names are Kuzhi Paniyaram, Paniyaram, Guliyappa Appe , etc.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Breakfast, Snacks

Cuisine South Indian

Servings 4 people

Ingredients

  

• 2 cups idli/dosa batter home made or market- bought
• 1 tsp ginger garlic chopped
• ½ cup onion chopped
• A few curry leaves chopped
• 1 tsp chana dal; soaked
• 1 tsp urad dal; soaked
• ¼ cup French beans; chopped
• ¼ cup carrot; chopped
• ¼ cup capsicum; chopped
• 1-2 green chilies; chopped
• 1 stalk of spring onions; chopped
• A few sprigs of coriander; chopped
• ¼ tsp baking soda
• salt to taste
• ¼ tsp turmeric powder; haldi
• ¼ tsp red chili powder; laal mirchi pdr
• ½ tsp cumin seeds; jeera
• ¼ tsp coriander powder; dhaniya
• A pinch of asafetida; hing
• Regular Cooking oil
• Coconut oil
• water to adjust the consistency of batter.

Instructions

 

Sauté Veggies

• Firstly, heat 2-3  tbsp cooking oil. Sauté cumin seeds in this oil.
• Add the finely chopped curry leaves and green chilies. Stir and sauté.
• Then add finely chopped ginger garlic. This is optional . Sauté very well.
• Now add the soaked lentils – mix of chana and urad dal. You may add the lentils without soaking. In that case saute the lentils till they turn golden brown.
• Sauté the soaked lentils well till the water dries.
• Then add finely chopped onions, French beans, carrots and capsicum.
• Mix well and sauté till the veggies are nearly done..
• Thereafter add turmeric powder, coriander powder, red chili powder, asafetida and salt.
• Mix well and sauté.
• Additionally, throw in some chopped spring onions and coriander leaves.
• Put off flame and set aside the veggies to cool.

Making Ponganalu

• Pour the idli /dosa batter in a wide bowl.
• Add the cooled vegetable mixture into the batter.
• Combine and check for salt. If need be adjust the consistency with water.
• Lastly add the baking soda, mix and keep aside for 5 minutes.
• Pour drop of oil in each of the cavities of ponganalu pan . Use a mix of coconut oil and regular cooking oil.
• Drop spoonful batter – vegetables mix in each cavity. Fill the cavities till three-fourths level.
• Cover and cook for five minutes on low to medium flame. If batter leaves the sides of the cavities, this implies that the ponganalu is ready to be flipped. Before that again pour a drop of oil near the sides of each cavity such that the oil seeps to its bottom . At once flip them the Ponganalu.
• Cover and let the appe cook on the other side. Alternatively, you may add oil after flipping.
• After 3-4 minutes, flip again to check.
• The Ponganalu is ready when all them are cooked and reddish brown.
• Transfer them to a bowl. Serve them warm. Even when ponganalu cool down, they taste equally good. This is what I like about them.
• Enjoy with coconut chutney or any chutney you have.

Notes

• Instead of sauteing the vegetable, you could directly add onions, carrots and capsicum to the batter. However sauteing enhances flavors.
• You may add vegetables of your choice.
• You ferment idle/dosa batter at home or buy fermented batter from the store.
• Work on low to medium flame so that the Ponganalu/paniyaram/appe cook well from the inside.

Keyword Appe, Breakfast, Dumplings, kids friendly breakfast, kuzhi paniyaram, masala appe, paniyaram recipe

FAQ

How to make Ponganalu without a Ponganalu pan

Just in case you do not have a ponganalu pan and you have some left over idli/dosa batter at hand, then you may instead deep fry dumplings of the prepared batter in hot oil. You may also make them on a skillet by dropping spoonful of this vegetable batter . Do not flatten them. Drizzle some drops of oil all around them. Cook on one side, then flip and cook on the other side. The ideal scenario, however, is to cook in the ponganalu pan.

Can I make Ponganalu without veggies

Yes, absolutely. if running out of stock, you may omit French beans, carrot, capsicum or spring onions.

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