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Instant Poha Rava Paddu (Gunta Ponganalu) - Quick & Easy Breakfast

Recipe by Pendem's Kitchen

  • Ready in35 min
  • Prep20 min
  • Cook15 min
  • CuisineIndian · South Indian
  • Serves4 People
  • Calories~450 kcal
Instant Poha Rava Paddu (Gunta Ponganalu) - Quick & Easy Breakfast

Ingredients

Main Ingredients

  • 2 cupsThick poha
  • 1 cupBombay rava (Sooji)
  • 1 cupCurd (slightly sour)
  • 1 cupWater (for initial mix)
  • 1 cupWater (for grinding)
  • 1 mediumFinely chopped onion
  • 1 inchFinely chopped ginger
  • 2-3Chopped green chilies
  • a few sprigsChopped curry leaves
  • a handfulChopped coriander leaves
  • 1 tspCumin seeds
  • 1/4 cup (1 medium sized)Grated carrot
  • to tasteSalt
  • as needed (approx. 1/2 tsp per mould)Oil

Step-by-Step Instructions

  1. 1.Prepare Poha and Rava Mixture

    Take 2 cups of thick poha in a bowl. Wash it twice with water and drain thoroughly. Add 1 cup of Bombay rava (sooji) and 1 cup of slightly sour curd. Pour in 1 cup of water. Mix all the ingredients well until combined.

  2. 2.Soak the Mixture

    Cover the bowl with a lid and let the mixture soak for 10 minutes. This allows the rava and poha to absorb the liquid and soften.

  3. 3.Grind the Batter

    Transfer the soaked mixture into a mixer grinder jar. Add another 1 cup of water. Grind it into a smooth and thick batter. Ensure the batter is not too thin; it should be thick enough to hold its shape.

  4. 4.Add Vegetables and Spices

    Transfer the ground batter to a bowl. Add 1 finely chopped medium onion, 1 inch of finely chopped ginger, 2-3 chopped green chilies, a few chopped curry leaves, a handful of chopped coriander leaves, 1 teaspoon of cumin seeds, and salt to taste. Mix all the ingredients well into the batter without adding any extra water. The batter consistency should be thick. If it accidentally becomes too thin, add 2-3 tablespoons of rice flour to thicken it.

  5. 5.Heat Paniyaram Pan

    Place a paniyaram pan on the stove and heat it. Once hot, add about 1/2 teaspoon of oil into each mould.

  6. 6.Cook the Paddus (First Side)

    Pour 1 tablespoon of the batter into each mould, starting from the outer moulds and then filling the center ones last (as the center heats up faster). Cover with a lid and cook on medium to low flame for 2-3 minutes until the bottom side is golden brown.

  7. 7.Cook the Paddus (Second Side)

    Remove the lid. Carefully flip each paddu to the other side using a spoon. Add a few drops of oil if needed. Cook on low to medium flame without covering the pan until the other side is also golden brown and crispy.

  8. 8.Serve

    Once cooked, remove the paddus from the pan and transfer them to a serving plate. Serve hot with your favorite chutney or pickle. These paddus are so flavorful, they can also be enjoyed plain!

Printed from Fullmeals.com — turn any cooking video into a recipe.

Instant Poha Rava Paddu (Gunta Ponganalu) - Quick & Easy Breakfast

Ready in

35 mins

Cuisine

Indian · South Indian

Prep Time

20 min

Cook Time

15 min

Serving

4 People

Calories / Serving

~450 kcal
Recipe by Pendem's Kitchen on YouTube
Adjust Servings
Measurements
Tap an ingredient to mark it ready0 of 14 ready
All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. 1

    Prepare Poha and Rava Mixture

    Take 2 cups of thick poha in a bowl. Wash it twice with water and drain thoroughly. Add 1 cup of Bombay rava (sooji) and 1 cup of slightly sour curd. Pour in 1 cup of water. Mix all the ingredients well until combined.

  2. 2

    Soak the Mixture

    Cover the bowl with a lid and let the mixture soak for . This allows the rava and poha to absorb the liquid and soften.

  3. 3

    Grind the Batter

    Transfer the soaked mixture into a mixer grinder jar. Add another 1 cup of water. Grind it into a smooth and thick batter. Ensure the batter is not too thin; it should be thick enough to hold its shape.

  4. 4

    Add Vegetables and Spices

    Transfer the ground batter to a bowl. Add 1 finely chopped medium onion, 1 inch of finely chopped ginger, 2-3 chopped green chilies, a few chopped curry leaves, a handful of chopped coriander leaves, 1 teaspoon of cumin seeds, and salt to taste. Mix all the ingredients well into the batter without adding any extra water. The batter consistency should be thick. If it accidentally becomes too thin, add 2-3 tablespoons of rice flour to thicken it.

  5. 5

    Heat Paniyaram Pan

    Place a paniyaram pan on the stove and heat it. Once hot, add about 1/2 teaspoon of oil into each mould.

  6. 6

    Cook the Paddus (First Side)

    Pour 1 tablespoon of the batter into each mould, starting from the outer moulds and then filling the center ones last (as the center heats up faster). Cover with a lid and cook on medium to low flame for until the bottom side is golden brown.

  7. 7

    Cook the Paddus (Second Side)

    Remove the lid. Carefully flip each paddu to the other side using a spoon. Add a few drops of oil if needed. Cook on low to medium flame without covering the pan until the other side is also golden brown and crispy.

  8. 8

    Serve

    Once cooked, remove the paddus from the pan and transfer them to a serving plate. Serve hot with your favorite chutney or pickle. These paddus are so flavorful, they can also be enjoyed plain!

Before You Cook

Helpful details before you start
Spice LevelMedium
Ginger · Green chili
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 4 swaps
  • No Yogurt?

    • Sour cream (1:1)
    • Buttermilk (1:1, slightly thinner result)
  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)
  • No Curry leaves?

    • 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)
Ingredient Substitutions
  • No Yogurt?

    • Sour cream (1:1)
    • Buttermilk (1:1, slightly thinner result)
  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)
  • No Curry leaves?

    • 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)
AllergensThis recipe contains dairy and gluten.
dairygluten

Storage & Leftovers

Keep your leftovers fresh and ready to enjoy.

  • Refrigerate

    Leftover batter can be stored in the refrigerator for making paddus the next day.

Variations

Simple ways to adapt this recipe.

  • 1
    Add other finely chopped vegetablesCustomise

    Add other finely chopped vegetables like bell peppers or corn for variety.

  • 2
    Spice it up with a

    Spice it up with a pinch of red chili powder or black pepper.

Helpful Tips

Small details that can improve the final result.

  • 1
    Ingredient noteIf Using Fresh Curd Instead of Sour Curd

    Add 2-3 drops of lemon juice for a tangy flavor.

  • 2
    Cooking tipMaintain a Thick Batter Consistency

    If it becomes too thin, add 2-3 tablespoons of rice flour.

  • 3
    Cooking tipCook the Paddus on Medium

    Cook the paddus on medium to low flame to ensure they cook thoroughly inside and become crispy outside.

  • 4
    Cooking tipDo Not Cover the Pan

    Do not cover the pan when cooking the second side of the paddus to achieve maximum crispiness.

  • 5
    TipLeftover Batter Can Be Stored

    Leftover batter can be stored in the refrigerator for making paddus the next day.

Your Notes

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Example: Used less salt, cooked 5 minutes longer, added extra coriander.

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