Wednesday, August 11, 2010
Ever since i am here ponganalu has been daily snacks to school for my kids.Usually these prepared with the left over dosa/idly batter but i use the fresh batter,infact the dosa batter which i prepare twice a week is used to prepare ponganlu or punugulu.Ponganalu is the healthier version of punugulu which are deep fried.I have bloged about punugulu here and here.To prepare this you need ponganalu gunta which is widely available and now prestige has a non-stick ones.
Onions 1 finely chopped
Green 2 chillies finely chopped
Ginger 1/2" pc finely chopped
Coriander leaves few finely chopped
Apply oil to each depression and let it get hot while you prepare the batter.
Mix onions,green chillies,ginger and coriander leaves to the dosa batter.
Add salt and mix well.
Once the ponganalu gunta is hot enough pour each small laddle full of batter.
Now reduce the flame to low and cover with a lid.
After 5 minutes flip over and cook it 2-3 minutes without lid.
Serve hot/cold with chutney.I served with karivepaku podi (curry leaves powder)