Gunta pongadaalu

Ingredients:

• Whole black gram (urad dal) – 1 cup
• Rice – 2 cups
• Onions, chopped – 1 cup
• oil – 1/2 tbsp
• Green chilli pieces– 3tsps
• Cummin seeds – 1 tbsp
• Chopped coriander/cilantro – 1/4 cup
• Salt to taste

Procedure:

1. Soak urad dal and rice for 12 hours (overnight)
2. Grind them into a fine paste adding very little water. 
3. Scrape the batter into a tight lidded vessel and let it ferment.
4. After 8 hours (by now the batter should be fermented and should rise a bit) add about 1/2 cup of water to adjust the consistency (it should be similar to idli batter). 
5. Add chopped onions, green chilies, cilantro, cumin and salt according to your taste. Keep aside.
6. Heat the pongadaalu pan and add 2-3 drops of oil in to each of the ‘wells’
7. Scoop some batter and cover the pan with a lid. 
8. Cook until the top layer is firm (about 5 mins on medium high heat)
9. After they are cooked on one side, the pongadaalu should be reversible easily.
10. Reverse and cook for another 1 minute.
11. Serve hot.