Gundapongal is a popular breakfast in South India. It is also known as paddu, guliyappa and kuzhi paniyaram. The batter is mixed with onion and other ingredients and cooked in a paddu maker, it makes a good breakfast.
Mornings are quite busy, many errands and you have to prepare breakfast and pack the lunch box. Well, we Indians love idly and dosa for breakfast. I think it is ideal to keep a box of batter in the refrigerator, it just saves some time. The chutney too can be pre-made and refrigerated.
I often have dosa batter as I can make gundapongal or uttappam the next day. The same batter can be used for all the three recipes. Serve gundapongal with coconut chutney. Crispy dosa smeared with ghee and some podi tastes good.
About the pan:
Gundapongal is made in a special pan with cavities. The number of cavities depends on the size of the pan and the cavities made. You can either buy a cast iron or a non-stick as per your convenience.
Other South Indian breakfast recipes:
Gundapongal / Gundu Pongal / Paddu / Kuzhi Paniyaram
Ingredients:
- a bowl of dosa batter
- a bowl of finely chopped onions
- curry leaves
- a teaspoon of soaked bengal gram
Grind to a paste :
- 4 green chillies
- a bowl of coriander leaves
- 1 inch ginger
- 1 tsp cumin
Method:
- Take the required quantity of batter in a bowl. Make a paste of the listed ingredients. Put the onions, green chilly paste, salt if needed. Tear the curry leaves and throw them in it.
- Take the gundapongal pan, heat it on a low flame. Smear some oil in each of the perforations. Add a spoonful of batter in each of the perforations and close it with a lid.
- Let cook for sometime. Turn each of them with a spoon. Allow it to cook for sometime.
- Once they are done, remove and serve hot with chutney.
Take a tip:
- You can make plain padds also.
- Addition of onion is optional. You can make sans onion on festive days.
- Adjust the level of spiciness.
- Addition of bengal gram is optional, it gives a good taste in it.
gundapongal
About the event:
The old posts are often neglected but they need to be looked up. I am sending this to Foodies_Redoing Old Post 23, a group where we every fortnightly, work on an old post and share it. This is one of the first few posts I wrote, now I have changed both the text and pictures.
Gundapongal
Ingredients
- a bowl of dosa batter
- a bowl of finely chopped onions
- curry leaves
- a teaspoon of soaked bengal gram
- Grind to a paste :
- 4 green chillies
- a bowl of coriander leaves
- 1 inch ginger
- 1 tsp cumin
Instructions
- Take the required quantity of batter in a bowl. Make a paste of the listed ingredients. Put the onions, green chilly paste, salt if needed. Tear the curry leaves and throw them in it.
- Take the gundapongal mould, heat it on a low flame. Smear some oil in each of the perforations. Add a spoonful of batter in each of the perforations and close it with a lid.
- Let cook for sometime. Turn each of them with a spoon. Let cook.
- Once they are done, remove and serve hot with chutney.
Notes
Adjust the spiciness as per the taste required.
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gundapongal
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What a lovely for name the kuzhipaniyaram. I love it, and am going to make it with a newly accquired appe pan.
I love paddu any time of the day. As this becomes too heavy for us as breakfast, I usually make it for dinner. I like your idea of adding some soaked chana dal to the batter.
Love these Kuzhi Paniyaram. I often make whenever make batter for dosa / idli. This is a perfect way to use the left over batter jaya 🙂