PONGANALU / PANIYARAM

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Know about the Recipe : 

We all know that in all South Indian homes, the next day after Dosa, the most regular breakfast we cook at home is "Ponganalu". Usually it is prepared using left over and  fermented dosa batter. Also called as Paniyaram, Gunta Ponganalu and Pongadalu. We use a specially made Ponganalu Pan to prepare them. 

Here is the Ponganalu recipe that I am sharing with you all today. Dosa batter is seasoned with all the basic ingredients and we also add finely chopped onions that give a good taste and flavour to Ponganalu.  Kids love to eat them as evening snack also. Ginger chutney / tomato ketchup / dosa chutney are the good combination for ponganalu.  

Try out now and enjoy the taste of pluffy Ponganalu which are little crisp outside and soft, delicious inside.  

INGREDIENTS : 

Dosa batter (left over)

1/2 cup Onions

1 pinch Cooking Soda

Few Curry leaves

Coriander leaves

1/2 spoon finely chopped Ginger

1 spoon finely chopped Green Chillies

1/4 spoon Turmeric powder

1/4 spoon Jeera

1 spoon Chana Dal

Salt to taste

METHOD : 

1) Take dosa batter in a bowl and all the above ingredients

2) Mix well.

3) Take Ponganalu Pan and add oil.

4) When oil is heated, add batter.

5) Close the lid and cook for 5 minutes.

6) Turn them and cook on the other side also.

7) Take out and serve hot with Ginger chutney/ Tomato ketchup / Dosa chutney.

Tips : 

1) You can also add  finely chopped veggies like carrots also.  

2) Cook slowly and see that all Ponganalu are evenly cooked inside also.