Spring Onion Gundpangala (Kannada) /Padu(Telugu)

These yummy small gundapangalas are very easy to make and can be made with lot of variations. I used to love and have this weekly twice during my college days in Bangalore's food Street (VV Puram) .. Yum Yum Yummy. People who are in Bangalore and haven't visited food street , should make a visit soon .

I make these using idli batter. Quick and easy to pack for lunch. 

This tastes well with onion chutney.

Ingredients for Idli Batter:

Idli Rice : 2 cup
Urad Dhal: 1 cup

Ingredients for Gundapangala

Finely chopped Spring onion: 1 cup
Finely chopped green chillies:As per your taste
Finely chopped curry leaves, coriander leaves
Finely chopped coconut : 3 tsp
Salt as per taste
Oil
Eno or Soda( I use Eno instead of soda) : pinch

Method for Idli Batter:

Soak urad dhal and rice separately. I usually soak them around 9 AM while leaving for office and grind them when I am back around 7PM.
Grind urad dhal to fine paste and then add rice and grind to fine paste.
Don’t add lot of water while grinding, it should be of thick consistency.
Take them out to a big bowl. If planning for idli, leave it to ferment overnight. 

Method for Gundapangala:

Heat oil in a kadai, add onion, spring onin, chillies, curry leaves. Fry well
Switch off the stove and add chopped coconut.
Let this cool down and add to the idli batter. (Take 5 cups). Mix well.

Heat Gundapangala pan and add 1/2 tsp oil in all the cavity.

Now add the mixed idli batter mixture and cook on low flame. 
Close the lid and let it cook for 5 mins. Turn the gundapangala and let it cook for 5 more mins.

Gundapangala are ready to be served or packed
Happy Cooking:)