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Gunta Ponganalu or Kuzhi Paniyaram is a savory dish made with left over dosa batter. Very popular in South India, these little dumplings can be served for breakfast, snack or packed for kids lunch box.
Lunch box recipes and afternoon snack for kids is something every mom is in hunt for. These paniyaram is a great recipe for both lunch and snack. The crispy outside and soft inside is something the kids seemed to love. Do try them and you will definitely like it.
Gunta Ponganalu 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. All you need is some left over dosa batter and some simple ingredients which are easily available in our pantry.
I have packed these for lunch box as well. Just make sure they cool down before you pack for lunch box. If not they will become saggy.
To make these ponganalu we need a special pan called paniyaram pan ( aebleskiver pan) . In South India you should be able to find them easily, if not you can buy them online.
Full video on how to make gunta ponganalu recipe-
How to make Ponganalu ( Kuzi Paniyaram) with step by step pics –
Step 1- Add 2 cups of dosa batter in to a bowl.
Step 2- In this step you have two options- you can directly add all the ingredients to the batter or pan fry the onion, cumin seeds, green chili,ginger and grated carrot in a tea spoon of oil, cool it slightly and then add it to the batter.
Step 3- Mix all the ingredients, taste and adjust the salt. The batter should be semi thick.
Step 4 – Heat a paniyaram pan and coat the holes with oil.
Step 5- 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.
Step 6 – 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 them chutney or ketchup and masala chai.
Few more snack recipes-
- 2 cups dosa batter
- 1 medium onion, finely chopped
- 2 green chilly, finely chopped
- 2 tsp grated carrot
- 1/2 tsp grated ginger
- 1/2 tsp cumin seeds
- 2 tbsp chopped coriander leaves
- salt to taste
- oil – 2 tsp + to make the paniyaram
- a pinch of hing, asafoetida optional
- You can add all the ingredients directly to the dosa batter or you can pan fry the onion and green chili and then add it to the batter. The street side vendors add the ingredients directly. I have done both ways, but definitely sauteing adds more taste and flavor to the paniyaram.
- If sauteing then In a small pan heat 2 teaspoons of oil and add the cumin seeds. Fry for 30 seconds. Now add the onion and green chili and fry till soft.
- Add the grated carrot, ginger, hing and saute for a minute and turn off the heat.
- Cool the mixture and add it to the dosa batter. Add necessary salt and coriander leaves and mix the batter. Taste to check the salt. If the batter is too thick add little water.
- The batter should be semi thick in consistency.
- Heat the paniyaram pan (aebleskiver pan) and smother 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.
- Use a 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.