Ingredients:
1) Dosa batter = 1 Cup.
2) Onions = (Vullipayalu) = 1 Piece.
3) Turmeric Powder (Pasupu) = 1/4 Tea Spoon.
4) Cumin Seeds (Jeelakara) = 1/4 Spoon .
5) Green Chillies (Pachimirapakayallu)
6) Curry Leaves (Karivepaaku) = 1 Spring.
7) Coriander Leaves (Kottimera) =1 Tbl Spoon (Optional)
8) Salt = Acc to taste.
9) Oil = 1 Tbl Spoon.
Method:
1) Add all the above items except oil in the bowl then mix well (as shown in the fig)
2) Then add little bit of oil in each and every hole add 1 table spoon of batter in each hole and cover the lid
and cook for about 5 min and then turn upside down again cook for about 5 min in a medium to low flame, once they turn to golden colour, and pull them out of the pan.
3) Spread them on a tissue paper to remove excess oil
4) Serve Gunta Punugulu / Paniyarakkal with Coconut chutney and Allam Pachadi
1) Dosa batter = 1 Cup.
2) Onions = (Vullipayalu) = 1 Piece.
3) Turmeric Powder (Pasupu) = 1/4 Tea Spoon.
4) Cumin Seeds (Jeelakara) = 1/4 Spoon .
5) Green Chillies (Pachimirapakayallu)
6) Curry Leaves (Karivepaaku) = 1 Spring.
7) Coriander Leaves (Kottimera) =1 Tbl Spoon (Optional)
8) Salt = Acc to taste.
9) Oil = 1 Tbl Spoon.
Method:
1) Add all the above items except oil in the bowl then mix well (as shown in the fig)
and cook for about 5 min and then turn upside down again cook for about 5 min in a medium to low flame, once they turn to golden colour, and pull them out of the pan.
3) Spread them on a tissue paper to remove excess oil
4) Serve Gunta Punugulu / Paniyarakkal with Coconut chutney and Allam Pachadi
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