Guntha Pongulu (Phaddu)

Guntha Ponganalu is really tasty even though it is a bit clumsy to make and bit more work to do. It is worth the hassle when you finish it. Everyone in the  family likes this. This is very famous dish not only in Andhra Pradesh but entire south India. This is also called as Phaddu In Kannada and Paniyaram in Tamil. Even in Andhra this is called by different names such as Guntha Pongulu/ Ponganaalu. Even some call this as Punugulu,  but that is a different dish in the North Andhra Pradesh.
This needs a Special Tawa with Holes made for making the ponganalu. it used to be made in Iron, but now a days we have this in non-stick too. However I like the taste in the Iron one. The only difference in making is that you need to add oil in the Iron Tawa.
Ingredients:
For the Batter

• Biyyam (Rice) –1 1/2 cups
• Minappappu (Black gram dhal /Urad Dal) – 3/4 cup
• Atukulu(Rice flakes) –1/2 cup (This is optional. but adding this will give you good shape to the dish)

Wash and soak rice and dal for 3-4 hrs. Grind as a dosa batter. It should be pouring consistency. cover and keep aside over night or 6-7hrs for fermentation. You can also use the dosa batter for this directly.
Soda powder(Baking Soda)-1/2 tea spoon (Optional- if you are not getting the shape try adding this or if you cant wait for fermentation, this is a good substitute- add tadka)

• Ulli Paayalu (Onions)-3 (Chopped finely)
• Allam (Ginger) – small piece (finely chopped)
• Curry and Coriander leaves – 10 each (finely chopped)
• Pachi Mirchi (Green chillies) – 8 – 10 (finely chopped will be good. You can change the size according to your taste.
• Mentulu (Fenugreek Seeds)-1 table spoon
• Jeelakarra (Cumin Seeds) – 1/2 Tsp
• Sanaga Pappu (Bengal gram dhal) – 2 table spoon
• Salt to taste.
• Oil – abt 5 TbSp

Method of preparation :

• Prepare the Popu (Tadka) in a vessel with 3 table spoon of oil add mustard seeds to it when they splutter add black gram and Bengal gram dhal fry for a while.
• Add finely chopped onions fry for 2 minutes,allow to cool
• Mix the tadka to the the batter.
• After fermentation for abt 6-7 Hrs,  add salt ,soda powder , green chilli , onion mixture , curry , coriander leaves and mix well.
• Place the pan on the stove and heat it on a medium to high flame to heat up.
• Add little oil in each of the holes of the pan.
• Take ladle full of batter and pour in the holes pour a table spoon of oil over it and then close the lid in low flame allow them to roast.
• When one side is roasted turn them all gently,  add little more oil and roast the other side also till crispier.
• Serve hot with Dry coconut powder with a tea spoon of ghee over it or red chutney or coconut chutney.
• The same batter can be used to pour uttapham thick dosa on a tawa grated carrot can be sprinkled over and roast both sides and serve hot butter on the top with a combination of coconut chutney.