Serve as: Breakfast
This recipe of ponganalu takes me down the memory lane , As kids we use to enjoy a similar version of ponganalu.
A rainy evening always calls for the hot and tasty snacks. One of those simple yet tasty foods is this ponganalu with homemade karapodi.
If you ever had idli / dosa batter left after making your regular breakfast then reserve it.
The left over batter is blessing for ponganalu lovers as that indulges a mild sour flavour into this.
This dish is made in a special pan called the 'paniyaram pan' in which it has small holes in the pan where you can put the batter for cooking.
Ponganalu is also known as paddu, gundu pongala and gunta ponganalu.
These delectable balls are crispy from the outside and soft from the inside, which makes this recipe a must-try for everyone!
So, grab the ingredients and make this healthy breakfast for your loved ones.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Quantity: Serves 2
- 150 grams dosa batter
- 2 curry leaves
- 2 small chopped green chilli
- 1/2 teaspoon cumin seeds
- 2 cup rice flour
- 1 pinch salt
- 15 mililitre refined oil
- Take the leftover dosa / Idli batter and mix it with chopped green chillies, onions, curry leaves, cumin seeds, rice flour and salt.
- Use a whisking spoon to make sure that the batter ingredients are mixed nicely.
- Take the paniyaram pan and grease it with a little oil. Pour the batter in the moulds.
- Do not fill the moulds completely, fill only 3/4th size of the moulds as the balls will rise when cooked.
- Place the paniyaram pan on the burner, cover it with a lid and cook for 5 minutes each side over low flame.
- Take out on a plate and serve hot with peanut / coconut chutney or karapodi.