Step 1: Prepare Idly Batter Base

In a bowl, take 3 laddles of idly batter. Add salt as per taste and 2 pinches of cooking soda. Gradually add water and mix well to achieve a medium-thick, pourable consistency suitable for Gunta Ponganalu.

Step 2: Prepare Tempering

Heat 2 teaspoons of oil in a pan. Add 1 teaspoon of mustard seeds, 1/2 teaspoon of cumin seeds, 1 teaspoon of chana dal, and 2 pinches of asafoetida. Sauté until the mustard seeds splutter and chana dal turns light golden brown.

Step 3: Add Vegetables to Tempering

Add 1 teaspoon of turmeric, 1 medium-sized chopped onion, and 2 chopped green chilies to the pan. Sauté until the onion turns light golden brown. Then, add 1 grated carrot and sauté for 1 minute until its raw smell disappears. Finally, add 2 tablespoons of chopped cilantro and mix well.

Step 4: Combine Tempering with Batter

Transfer the prepared tempering mixture into a portion of the idly batter (about half of the batter prepared in Step 1). Mix well until all ingredients are evenly distributed. This batter is for 'Tempered Gunta Ponganalu' and 'Tempered Uthappam'.

Step 5: Cook Tempered Gunta Ponganalu

Heat a Gunta Ponganalu pan and grease each mould with oil. Pour the tempered batter into each mould, filling it about 3/4 full. Cover with a lid and cook on medium heat for 1 minute.

Step 6: Flip and Finish Tempered Gunta Ponganalu

Open the lid, carefully flip each ponganalu to the other side using a spoon and knife. Cook for another 2 minutes on medium heat until both sides are golden brown and crispy. Serve hot with your favorite chutney or sambar.

Step 7: Prepare Plain Batter for Topped Gunta Ponganalu

Take the remaining plain idly batter (from Step 1). Heat a Gunta Ponganalu pan and grease each mould with oil. Pour the plain batter into each mould, filling it about 3/4 full.

Step 8: Add Toppings and Cook Topped Gunta Ponganalu

Top each ponganalu with finely chopped onions, grated carrot, and finely chopped cilantro. Gently press the toppings onto the batter. Cover with a lid and cook on medium heat for 1 minute.

Step 9: Flip and Finish Topped Gunta Ponganalu

Open the lid, carefully flip each ponganalu to the other side. Cook for another 2 minutes on medium heat until both sides are golden brown and crispy. Serve hot with your favorite chutney or sambar.

Step 10: Prepare Tempered Uthappam Batter

Take a portion of the tempered batter (from Step 4). Add a little water to achieve a slightly thinner consistency suitable for uthappam. Adjust salt if needed.

Step 11: Cook Tempered Uthappam

Heat a dosa tawa and lightly grease it with oil. Pour about two laddles of the tempered uthappam batter onto the hot tawa and spread it into a thick, round uthappam shape. Drizzle some oil around the edges. Cook on medium heat for about 1 minute until the base is golden brown.

Step 12: Flip and Finish Tempered Uthappam

Carefully flip the uthappam to the other side and cook for another minute until done. Serve hot.

Step 13: Prepare Plain Uthappam Batter

Take a portion of the plain idly batter (from Step 1). Heat a dosa tawa and lightly grease it with oil. Pour batter onto the tawa and spread it into a thick, round uthappam shape. Drizzle some oil around the edges.

Step 14: Add Toppings and Cook Plain Uthappam

Once the base is slightly cooked, add finely chopped onions, grated carrot, and finely chopped cilantro as toppings. Gently press the toppings onto the uthappam. Cook on medium heat until the base is golden brown.

Step 15: Flip and Finish Plain Uthappam

Carefully flip the uthappam to the other side and cook until the toppings are slightly softened and the uthappam is cooked through. Serve hot with your favorite chutney or sambar.

• For Gunta Ponganalu, fill moulds 3/4 full to allow for rising.

• Gently press toppings on uthappam to ensure they stick when flipping.

• Serve hot with your favorite chutney or sambar.

• Gunta Ponganalu with tempering

• Gunta Ponganalu with toppings

• Uthappam with tempering

• Plain Uthappam with toppings