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
Black pepper-1 tsp
Cumin seeds-2 tsp
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.