Gunta ponganalu with Quinoa( Appe/Paniyaram with quinoa)

Urad dal--1 cup
Quinoa---1  1/3+1 tsp

A fistful of channa dal (soaked overnight)
Cumin seeds --- 1 tea sp
Green chilies --- 4 finely chopped
Onion -- 1 big chopped
Curry leaves – 12 cut in to small pieces
Coriander leaves ----- 1 tab sp chopped
Salt to taste
HOW TO MAKE PONGANALU:---

Soak Urad dal  overnight,grind drained dal in the morning cover and keep for 4 hrs.
Soak  1 1/3 cup Quinoa for 4 hrs.keep remaining 1 tsp quinoa dry.
after 4 hrs mix drained quinoa and dal batter.

 Add the chopped onion, chillies, presoaked channa dal ,finely chopped coriander leaves  and sufficient salt including 1tsp dry quinoa  to the  batter. Mix it well.

Heat ponganala skillet in a medium heat and then add few drops of oil in to each impression.

Now fill the impressions with the batter and cover with a lid and cook in a medium flame for 5 min.

Then remove the lid and gently lift the ponganalu with a spoon (if properly cooked, they should come out easily without sticking the skillet. If not cook for few more min.
Turn each to the other side to cook the other side also for 5 min.in medium heat (this time don't cover the skillet)
Remove from the skillet gently and repeat the same process with the remaining batter. Cooking in medium heat is the main point for making ponganalu.
Serve hot with coconut chutney/peanut chutney.