March 9, 2008



2 cup Idli rice
1/2 cup udid dal (split black gram)
2 tsp curd
1 tbsp cumin seeds (jeera)
1/4 cup avalakki (flattened rice)
1 tbsp salt (approx)

1. Soak urad dal, rice and avalakki together for 4-5 hours.
2. Later, them into smooth paste using water.
3.Add curd and salt to the batter. stir well and keep it aside for fermentation for 10-12 hours in a warm place and let it rise.
4. Next morning, add cumin seeds to the batter. In each gundpongla mould, heat little oil, add pour fermented batter in them. Cover the lid of the mould.
5. Scoop the gundponglas with a sharp edged spoon and heat the other side.
Serve hot gundponglas with coconut chutney and kaayrasa.