Paniyaram, also called gunta ponganalu in Andhra Pradesh and Kuzhi paniyaram in Tamil Nadu, are crisp, ball-shaped dumplings cooked from fermented urad dal and rice batter. Paniyaram is a classic South Indian breakfast dish that comes in both savory and sweet varieties. The spicy chutney, sambar, pickle, and even several types of podi are served with the savory version. I include a recipe for savory paniyaram in this post that is not just flavorful but also crisp and delightful.
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Every mother searches for lunchbox ideas and kid-friendly afternoon snacks. This paniyaram dish is excellent for a snack or lunch. The youngsters appeared to enjoy the crispy outside and soft inside. You will undoubtedly enjoy them if you give them a try.
In coastal Andhra, gunta ponganalu is a fairly common evening snack. It's also a common South Indian breakfast meal. Paniyaram and kuzi paniyaram are other names for them. All you need are a few basic items that are readily available in our pantry and some leftover dosa batter.
I also included these in my lunchbox. Before packing them for your lunchbox, just make sure they have cooled down. They will become sagging if not.
How To Make Gunta Ponganalu (Stepwise Photos)
2 cups idli/dosa
batter (fermented)
½ tsp red chilli powder
2 tbsp coriander
leaves (chopped)
Ginger – Small piece
1/2 tsp cumin seeds
Few curry leaves
(chopped)
2. Mix all the ingredients, taste and adjust the salt. The batter should be semi thick.
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5. Drizzle some oil and cook on medium flame by closing the pan with a lid. Do not rush if not the paniyaram will not cook from inside.
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6. Flip the paniyaram and cook on the other side. Not necessary to close the lid now, this will help with slight crispness on the top.
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8. Serve Paniyaram (Gunta Ponganalu) with Chutney.
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