Special Gunta Ponganalu



Left over Dosa batter – 2 cups
Chopped medium onion- 1
Chopped Green chilly- 2
Grated carrot – 2 tsp
Chopped ginger – 1 tsp
Cumin seeds -1 tsp
Coriander leaves – 2 tbsp, chopped
Salt to taste and
Oil to grease the skillet

Take the dosa batter (which is slightly thick) and add the rest of the ingredients chopped onion, green chilly, carrot, soaked chana dal, cumin seeds, chopped ginger, salt and chopped coriander leaves. Mix.
Now take a Ponganalu skillet (aebleskiver pan), put some oil on each of those holes. Once the pan gets little hot, pour some batter in each of the holes. Add some more oil on the top. Close the lid and cook in low-medium heat. After few minutes flip with the help of a butter knife and cook the other side.
Serve with chutney of your choice.
Since it already has all the spices, my kids generally don’t ask for any ketchup/chutney.
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 low-medium heat, if not you will end up having the raw batter in the middle.