Another variation can be created of the humble Guntpongalu by adding some ingredients to perk it up. This does not need any accompaniment. Guntpongalu is a dosa in the shape of a ball. This is also known as Guliappa in South Canara (Karnataka) and Paddu in North Karnataka.
Time required: 10 Minutes + Soaking time + Fermenting time
2 Cups Raw Rice
1/2 Cup Urad Dal/Split Black Gram Dal
1 tbsp Methi/Fenugreek Seeds
Salt to taste
1 Onion, Chopped finely
Few Curry leaves, Chopped finely
Few sprigs Coriander leaves, Chopped finely
Green Chilies, Chopped finely
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.