Gunta Ponganalu

I usually prepare Gunta Ponganalu when there is a left over batter from Dosa or when I need to eat something different than dosa..another reason also is that my son likes it too....I love cooking for my son :)
I am also giving the measurement,  for making the batter as well.


Ingredients:

Raw rice - 2 cups soak in water overnight
Urad dal/minappa pappu - 1 cup soak for 4-5 hrs or can leave it over night as well
Methi/fenugreek seeds - 1 tsp
Chana Dal - 1 tsp
Chana Dal - 1/4 cup soaked in water for 1-2 hrs
Moong Dal - 1 tsp
Onion - 1/4 cup chopped fine
Green chillis - 4 chopped fine 
Ginger - 1 tsp chopped fine
Cumin seeds - 1 tsp 
Coriander leaves - 1 tbsp chopped fine
Curry leaves - 1 tbsp chopped fine
Oil  - few tsp
Salt - to taste

Method:
Soak rice, urad dal, 1 tsp chana dal, moong dal and methi seeds for 7-8 hrs. Strain and grind the soaked dal and rice to a fine paste. Ferment the batter for 8 hrs. After 8 hours, add salt to taste and combine well. In a pan heat 2 tsps of oil. Add Jeera, soaked chana, green chilli's, curry leaves, ginger and saute for 3-4 minutes. Now add coriander leaves and onions to it and turn off the stove. Add this to the batter and mix well. Heat the ponganalu pan and pour 2 drops of oil into each place of the ponganalu pan. Place flame on medium high for a mt. Pour batter into each place and allow to cook with lid for 4-5 minutes undisturbed and cook on low to medium flame. It will cook to a golden brown shade. Flip over with help of a spoon or fork and allow to cook for 2-3 mts without lid.Its ready to be served with chutney.