Here is yet another variation of Guntpongalu. This time we are going to stuff it with the delicious alu palya (ptoato dish). This is also known as Guliappa in South Canara (Karnataka) and Paddu in North Karnataka.
Time required: 10 Minutes + Soaking time + Fermenting time
Oil for roasting
For the batter:
2 Cups Raw Rice
1/2 Cup Urad Dal/Split Black Gram Dal
1 tbsp Methi/Fenugreek Seeds
Salt to taste
1 bowl Alugadde Palya/ Potato Dish
Few spoons of Coconut-Garlic Chutney Powder
Soak Rice, Dal, Methi for 6 hours. Grind to a batter and keep it aside for 8 hrs to ferment. Add Salt and mix well.
Make small balls of Alu palya and roll on the Chutney powder.
Heat Guliappa pan and add Oil. Add batter to fill half the pits. Drop an Alu palya ball in the center of the batter.
Cover the Alu palya with batter.
Roast on both sides.
Remove to a serving dish and serve with your choice of Chutney.