Gunta Ponganalu Appam with Capsicum Sambar Recipe | Indian Breakfast | Flavour Diary

Gunta Ponganalu Appam with Capsicum Sambar Recipe

Today's recipe is one of the famous breakfast/snack recipe from South India. This is know with different names in different parts like Appam,Gunta Ponganalu, paniyaram and so on. These usually made from leftover Idli Dosa batter. These are crispy on outside and soft fluffy inside.These are easy to make and made in no time. To make these We use a special pan called appam pan.
You can serve Appam along with Red Capsicum Chutney,Capsicum Til Chutney, peanut,Coconut Chutney,Sambar.I served with Capsicum Sambar. 
I made Gunta Ponganalu with Capsicum sambar for #MFBC challenge under #breakfast category
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Level: Medium
Total Time: 1hr
Serves: 4
1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Gunta Ponganalu 

Dosa Batter: 3cups
Onion chopped: 1 cup
Carrot: 2 medium
Spinach: 1 cup(finely chopped)
Chillies: 2 (finely chopped)
Coriander: 1/4cup (finely chopped)
Salt to taste
Oil as required.


Mix all the ingredients except oil and keep a side for 5mins.
Now take appam pan and pour 1/2 teaspoon of oil in each hole and then pour the batter in each hole. cover the pan and cook on both sides on medium flame. It takes 1-2 minutes on each side.
Repeat the process for rest of the batter.

Gunta Ponganalu(Appam) Note:
Add more veggies as desired.
Adjust salt to taste. 
You can serve Appam along with Peanut Chutney,Coconut Chutney,Sambar.

Capsicum Sambar

Toor Dal: 1/2 cup
Onion: 1 large
Tomato: 2 medium
Capsicum: 1 large
Tamarind: 1 walnut sized
Sambar Powder: 1 tablespoon
Turmeric powder: 1/2 teaspoon
Red Chilli Powder: 1 teaspoon(to taste)
Oil: 3tablespoon
Ginger Garlic Paste: 1 tablespoon
Mustard Seeds: 1/2 teaspoon
Cumin Seeds: 1/2 teaspoon
Curry Leaves : 1 spring
Salt to taste.


Soak tamarind in 1/2 cup of hot water and keep a side for 15 mins and then squeeze the pulp and throw away the husk. Keep the pulp aside.
Wash the dal and pressure cook dal with 1 cup of water for 3 whistles. Once pressure is released mash the dal to smooth paste.
In a pan add oil. once oil is hot add mustard seeds and once seeds pop add cumin seeds,curry leaves, onion and fry until onion turns transparent.
Add ginger garlic paste,turmeric and fry until raw smell from ginger garlic is gone. Now add Tomatoes,salt,chillipowder and cook until tomatoes turn mushy. 
Then add Capsicum and fry for a minute.Now add Mashed Dal, Tamarind Pulp, Sambar Powder, and water(750ml to 1 ltr) and let the mixture cook for 10-15 mins until capsicum is cooked, add chopped coriander and serve hot.

Capsicum Sambar Note:
Adjust water,salt,chillipowder,sambar powder according to the taste and consisitency.
You can serve sambar along with rice,appam,dosa ,idli,upma as a side.

Gunta Ponganalu Appam with Capsicum Sambar Recipe

#Guntaponganalu  #breakfastrecipe is going to be part of #MFBC 16

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  1. Wouldn't mind having this on my table for breakfast. I usually serve Appam with chutneys only. Get idea to serve with a flavorful sambhar.

  2. Beautiful picture and also good way of using left over dosa batter

  3. Slurp! I love anything dunk into sambar, be it idlis or vadas... hearing of paniyaarams dipped for the first time, but it sounds so appetizing...

  4. Interesting combination! This looks really delicious.

  5. wow, this is the first time I am seeing and hearing about this, looks very delicious!

  6. I too make it...but never added spinach...will try your version soon....that dunked ponganalu looks extremely yummm


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