Step 1: Prepare the Base Idly Batter

In a large bowl, take 6 laddles of idly batter. Add salt as per taste and 4 pinches of cooking soda. Gradually add water and mix well to achieve a medium-thick, pourable consistency. This is your plain base batter.

Step 2: Prepare the Tempering

Heat 2 teaspoons of oil in a pan. Add 1 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1 teaspoon chana dal, and 2 pinches of asafoetida. Sauté until the seeds splutter and chana dal turns light golden brown. Add 1 teaspoon turmeric powder, 1 medium-sized finely chopped onion, and 2 finely chopped green chilies. Sauté until the onions turn light golden brown. Add 1 grated carrot and sauté for about a minute until its raw smell disappears. Finally, add finely chopped cilantro and mix well. The tempering is ready.

Step 3: Prepare Tempered Batter

Take half of the plain base batter (approx. 3 laddles) into a separate bowl. Transfer the prepared tempering into this batter and mix thoroughly. This is your tempered batter.

Step 4: Cook Gunta Ponganalu (Tempered Batter)

Heat a Gunta Ponganalu pan and grease each mould with a little oil. Pour the tempered batter into each mould, filling it about three-quarters full. Cover the pan with a lid and cook on medium heat for about 1 minute until the bottom is golden brown. Open the lid, flip each ponganalu to the other side, and cook for another 2 minutes until both sides are golden brown and crispy. Serve hot.

Step 5: Cook Gunta Ponganalu (Plain Batter with Toppings)

Heat a Gunta Ponganalu pan and grease each mould with a little oil. Pour the remaining plain base batter (approx. 3 laddles) into each mould, filling it about three-quarters full. Immediately top each ponganalu with finely chopped onions, grated carrot, and finely chopped cilantro. Gently press the toppings onto the batter with a spoon. Cover the pan with a lid and cook on medium heat for about 1 minute until the bottom is golden brown. Open the lid, flip each ponganalu to the other side, and cook for another 2 minutes until both sides are golden brown and crispy, and the toppings are slightly cooked. Serve hot.

Step 6: Prepare Uthappam (Tempered Batter)

Take a portion of the tempered batter (from Step 3) and add a little more water to thin it slightly, achieving an uthappam consistency (thinner than ponganalu batter but thicker than dosa batter). Adjust salt if necessary. Heat a dosa tawa and lightly grease it with oil. Pour two laddles of the thinned tempered batter onto the tawa and spread it into a thick uthappam shape. Add a little oil around the edges and on top. Cook on medium heat for about 1 minute until the bottom is golden brown. Flip the uthappam and cook the other side for another minute until done. Serve hot.

Step 7: Prepare Uthappam (Plain Batter with Toppings)

Take a portion of the plain base batter (from Step 1) and add a little more water to thin it slightly, achieving an uthappam consistency. Adjust salt if necessary. Heat a dosa tawa and lightly grease it with oil. Pour two laddles of the thinned plain batter onto the tawa and spread it into a thick uthappam shape. Add a little oil around the edges and on top. Immediately top with finely chopped onions, grated carrot, and finely chopped cilantro. Gently press the toppings onto the batter with a spatula. Cook on medium heat until the bottom is golden brown. Flip the uthappam and cook the other side until the toppings are slightly cooked and the uthappam is done. Serve hot with your favorite chutney or sambar.

• Adjust water for desired batter consistency for each dish.

• Grease moulds well to prevent sticking.

• Cook on medium heat to ensure even cooking and crispiness.

• Add toppings after the batter sets slightly to prevent them from falling off.

• Gunta Ponganalu can be made with tempered batter or plain batter with toppings.

• Uthappam can be made with tempered batter or plain batter with toppings.

• Other vegetables like bell peppers, corn, or peas can be added as toppings.