Gunta punugulu

Once I had guests at home, so I made dosa batter. I have prepared so much that it is left and I didnot know what to do. Then my mom suggested me this recipe.

Left over dosa batter which is sour is great for this punugulu. 

Here is the recipe.

Ingredients:

1 Cup of Dosa batter

1 tbsp rice flour

1 Onion finely chopped

3-5 Green chillies finely chopped

6 Curry leaves finely chopped

Ginger finely chopped 1/2inch piece (optional)

Salt to taste

1/2 tsp Cumin seeds

2 tbsp channa dal (soak for 2hrs)

Oil

Preparation:

1. Take a Bowl and mix all the ingredient except oil, mix well, now the batter is ready.

2. To prepare this, we need a pan cake pan.Place the pan on stove and keep it medium to high flame and put oil in each impression.

3. When the skillet is hot then take a spoon or small laddle full of batter and fill the impressions with batter keep the stove on medium flame.

4. Cover and cook for 2 minutes remove lid sprinkle little oil on top of ponganalu and cook on medium flame for some time or brown spots appear at the edges.

5. Gently lift them with spoon/ponganalu lifter/ fork (If they are cooked completely, then they should come out easily with out sticking to the pan. Otherwise cook some more time.)

6. Again Pour/season with oil and do the next batch by following the same steps.

7. Serve hot with peanut chutney or with Karam Podi or Coconut Chutney.

Masala Vada (Evening Snacks)

Masala Vada is a famous street food item in the southern India. It can be had as a snack with a cup of hot tea or as a side dish with Sambar rice. I have tried item on the eve of Sankranthi and my husband just loved the taste so I'd like to share the recipe here...

Ingredients:

1 cup of Chana Dal (Split Bengal Gram)
1 tbsp rice (Small amount of this rice helps actually to make the outer layer crispy, so this can be optional)
1/2 onion chopped (don't chop too thin/small)
7-8 Green chilies (Adjust as per your spice)
1 tbsp GingerGarlic Paste
1tbsp cumin seeds
salt to taste
Few Coriander leaves.
Oil to deep fry

Procedure:

1. Soak dal and rice for 3-4 hours. Keep 1tbsp of soaked dal aside. 
2. In a blender grind soaked dal,rice ,green chilies, cumin seeds,Gingergarlic paste, and Salt into coarse paste(don't make it too smooth).
3. Mix chopped onions, cilantro, spice lovers can add chopped chilies too and soaked dal(which we kept aside) with coarse paste.
4. Take a small amount of the paste, make a cute lemon sized ball and flatten it with fingers (it should be in the shape of cutlet). Deep fry these in oil on medium heat. Once they turn golden color remove it from the oil.

 Serve them hot with green chutney/Pea nut chutney or Tomato Sauce :)
 (I like to have them alone just like that)