Idly Batter Breakfast Varieties (Gunta Ponganalu & Uthappam)
For Idly Batter Base
For Tempering (for Tempered Gunta Ponganalu & Uthappam)
For Toppings (for Topped Gunta Ponganalu & Plain Uthappam)
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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.
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. until the mustard seeds splutter and chana dal turns light golden brown.
Add Vegetables to Tempering
Add 1 teaspoon of turmeric, 1 medium-sized chopped onion, and 2 chopped green chilies to the pan. until the onion turns light golden brown. Then, add 1 grated carrot and for until its raw smell disappears. Finally, add 2 tablespoons of chopped cilantro and mix well.
Combine Tempering with Batter
Transfer the prepared 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 ' Gunta Ponganalu' and ' Uthappam'.
Cook Tempered Gunta Ponganalu
Heat a Gunta Ponganalu pan and grease each mould with oil. Pour the batter into each mould, filling it about 3/4 full. Cover with a lid and cook on medium heat for .
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 on medium heat until both sides are golden brown and crispy. Serve hot with your favorite chutney or sambar.
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.
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 .
Flip and Finish Topped Gunta Ponganalu
Open the lid, carefully flip each ponganalu to the other side. Cook for another on medium heat until both sides are golden brown and crispy. Serve hot with your favorite chutney or sambar.
Prepare Tempered Uthappam Batter
Take a portion of the batter (from Step 4). Add a little water to achieve a slightly thinner consistency suitable for uthappam. Adjust salt if needed.
Cook Tempered Uthappam
Heat a dosa tawa and lightly grease it with oil. Pour about two laddles of the 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 until the base is golden brown.
Flip and Finish Tempered Uthappam
Carefully flip the uthappam to the other side and cook for another minute until done. Serve hot.
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.
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.
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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- Gunta Ponganalu with tempering
- Gunta Ponganalu with toppings
- Uthappam with tempering
- Plain Uthappam with toppings
Helpful Tips
Small details that can improve the final result.
Your Notes
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