Multi Grain Pongadalu

 

Ingredients:

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

Wheat-1/4cup

Onions-2

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.