Dosa Rice - 2 cups
Black gram dal - 1 cups
Split Green Gram dal(Moong dal) - 1/2 cup
Fenugreek Seeds - 1/2 tsn
Black Pepper powder - 1/4th tsn
Poha/Flattened Rice/Beaten Rice (the thicker variety) - 1 hand full
Water - as required
Salt - to taste
Red Onions - 2, medium - finely chopped
Green chillis - 2, finely chopped
Soda bi carb - a pinch
- Wash and soak the dosa rice, black gram dal, green gram dal and fenugreek seeds separately for atleast 8 hours. As I was preparing this for Sunday breakfast, I soaked them at 12 noon the previous day.
- Once well soaked, they soften. Now grind them together to a mildly thick batter consistency (not as watery as dosa batter neither as thick as Idli batter..in between the two). Soak the poha for 1/2 minute and squeeze out the water with your hands, grind them and add to the batter as well. Check for consistency. If its too thick, add a bit more water.
- Add salt to taste and pepper. Cover with a lid and keep in a warm, clean and dry place in your kitchen,most preferably on the counter. Let it soak overnight.
|This is the consistency of the batter you need|
- The next day, (or at least 10 hours after fermenting the batter) chop the onions, chillies & coriander leaves and add to the batter with a pinch of soda bi carb. Mix gently like you would mix for a a fluffy cake. You want to preserve the air within the batter. Let it sit for 15 minutes.
|Crunchy veggies go in!|
- Add oil (1/4th tsn in each cavity) in the Gundupangulu pan and let it heat on medium flame. Add the batter to the cavities to 3/4th its volume (they fluff up).
- Sprinkly drops of oil on top of the put batter in the cavities and cover the pan.
- Let it fry for about a minute.
|My gundupanagulus are fluffing up|
- Now flip them upside down with a spoon in the cavities and let them cook for another 1/2 miunte. Remove them from the pan with a spoon and serve with coconut chutney.
|Well fried Puds|
|Spongy on the inside and crispy on the outside|
As it was a Sunday, I didn't venture out to get any fresh coconuts so I served them with kadale pudi ( Spiced fried gram dal powder) and slightly whipped home-made yoghurt. They tasted superb and it was a wholesome Sunday meal.