Thursday, August 25, 2011

Multi Grain Pongadalu


Boiled Rice-1 cup
Chana dal-1/2 cup
Urad dal-1/2 cup
Tuar dal-1/2 cup
Moong dal-1/2 cup
Soya beans-1/4 cup
Horse Gram-1/4 cup
Masoor dal-1/4 cup
Finger Millet-1/4 cup
Pearl Millet-1/4 cup
Green chilli-4
Ginger-small piece
Black pepper-1 tsp
Cumin seeds-2 tsp
Oil-4 tbsp
Chopped Curry leaves-3 tbsp
Coriander leaves -2 tbsp
Salt to taste

Method of preparation:
  • Take a bowl and add above mentioned grains to it.  Add water to the bowl and wash the ingredients.
  • Fill the ingredients with water and soak them for 6 hours or preferably soak overnight.
  • Grind the soaked ingredients in a wet grinder or mixer grinder to a smooth batter.
  • The batter should be of Idly batter consistency. Transfer the batter to a bowl and add salt. Mix the batter well and place this bowl in a plate and partially cover it with a plate.
  • Allow the batter to ferment. It may take 4 to 6 hours or use instantly also.
  • The same dough is used for making gunta pongadalu or dosa
  •  Peel the onions and chop them finely. 
  • Crush black pepper to a coarse powder using mortar & pestle and keep it aside.
  •  Wash and clean green chilies and ginger.
  •  Grind green chilies, ginger and cumin seeds to a coarse paste.
  •  Add onions, black pepper powder, above green chilli paste, chopped curry leave and coriander leaves to batter and mix well.
  •  Heat cast –iron pan with slots (guntalu) add few drops of oil and heat it on a medium flame.
  • Take a spoon full of dough and add it to the mould as shown above.
  •   Once they turn golden brown on one side with a knife turn them to the other side.
  •  Let them cook for a while and take them out into a plate.
  • Serve them hot with peanuts chutney and sambar for breakfast or as an evening snack.

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