It is a dosa in the shape of a ball, also known as Guliappa in South Canara (Karnataka) and Phad in North Karnataka. This is known as Guntpongalu in South Karnataka. I tasted this dish for the first time in Udupi (South Canara) after I got married, which was lovingly served on a plantain leaf by none other than my husband’s 80+ year old grandmother, who had prepared it by herself in the early morning. It was delicious and from that moment onward to this day, the dish has been a favorite among everyone at home and is prepared very often for breakfast. It is prepared using a special griddle/tava which has round depressions (pits) on them as shown in the picture below. It is made of cast iron and makes the best guntapongalu. Non-stick Guntpongalu tava is also available in the market.
2 Cups Raw Rice
1/2 Cup Urad Dal/Split Black Gram Dal
1 tbsp Methi/Fenugreek Seeds
Salt to taste
Soak Rice, Urad Dal, Methi for 5 hours. Grind to a batter and let it ferment for 8 hours.
Add Salt to the batter and mix well. Heat the special tava and add a tsp of Oil into the pits.
Pour a spoonful of batter into the pits, ensure that the batter does not touch the brim.
Cover the tava and cook on medium flame for 3 to 4 minutes. Using a knife turn the balls over and cook again without covering for 2 minutes.
Remove and serve with butter/ghee and Chutney.