Before making gunta ponganalu you have to make batter ready. Or you can also buy dosa batter available in stores.
Mint leaves – 1 bunch
Curry leaves – ½ bunch
Green Chillies – 3
Senega pappu / Chane ki dal / Bengal gram – 1 table spoon
Onions – 3 large sized
Wash and soak Senega pappu for about two hours. Then finely chop coriander, mint leaves, curry leaves, green chillies and onions. Add these to the batter including the soaked senaga pappu and mix well. Now take a gunta ponganalu pan put it over high flame. Once it gets heated, add oil into each depression and pour the batter into the depressions. Close the lid and allow it to cook for a couple of minutes. Remove the lid and using a spoon flip those so that they are cooked from the other side too. Allow it to cook for a couple of minutes and take them into a plate and eat with any chutney like peanut chutney.
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