Guntha Ponganalu

Ingredients:

Dose Batter - 2 cups
Finely chopped Onions - 1 
Finely chopped green chillies - 4 
Salt to taste 
Cumin seeds - 1 tsp
Roasted Peanuts - 1/2 cup
Curry Leaves - few
Finely chopped Coriander leaves - handful 

Method:

Dose Batter: In a bowl soak 2 cups rice,3/4th cup urad dal over night.
Strain and grind the soaked dal and rice to a fine paste.
Ferment the batter for 6-7 hrs. Add salt to taste and combine well. 

1) In a bowl add Dose Batter, onions,green chilies cumin seeds,salt,curry leaves, coriander leaves and roasted peanuts and mix well.
2) Place ponganala penam as shown in pic on medium high flame.
3) Add few drops of oil into each depression of the ponganalu penam. 
4) Pour mixed batter into each depression and allow to cook  for 5 minutes undisturbed and cook
5) It will cook to a golden brown colour. 
6) Flip over with help of a spoon or fork and allow to cook for 2-3 minutes and serve hot with any chutney or sauce.


Tip: Dose batter can also be replaced with left over idly batter.