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In summers u can take one katori of urad daal and 3 atoris of rice i.e 1 is to 3and winters 1 is to 2 for gunpangloo u get the tava or sacha in the market
- Soak rice and urad daal for 3 to 4 hrs and then grind to paste and allow it to stay for 6 to 7 hrs for fermentation
For chutney- Grind coconut green chilles and chana daal salt together to paste and add little curd to it and then give tadka of urad daal, hing, sarsoo, curry patta
For gunpangloo- Heat the gunpangloo tava and greese it with oil and put the batter into the tava and allow it to cook till they are crisp from one side turn it and let it be crisp from the other side
- And serve hot with the chutney and fresh white butter.
- In the batter add grated coconut and chopped onion and paste of ginger and green chilles
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This recipe was contributed by dbhurangi on 24 Aug 2002
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