These are my own little twist on the original breakfast recipe of Ponganalu and they are so yummy. The twist is that I add sabudana to the Ponganalu batter. I personally prefer to use idly batter for the recipe because of the crunchiness it adds to the dish but you could use dosa batter as well. This is a regular snack for my kids after they come back from school, they savor it and my daughter is a fan of these Ponganalu.
Idly batter/ dosa batter: 1 cup
Sabudana (soaked): ¼ cup
Onion: 1 chopped fine
Chillies: 1-2 chopped fine
Jeera: 1 tsp.
Coriander: a handful
Salt: to taste
Ghee/ oil: 4-5 tbsp
- Heat the Ponganalu pan.
- Take the idly batter and add in the soaked sabudana, chopped onions, chillies, coriander and Jeera.
- Adjust salt according to taste.
- Coat the Ponganalu pan with ghee or oil and pour in the batter with a spoon.
- Cover with a lid and let it cook on one side before turning it on to the other side to cook.
- Add a little ghee or oil as it cooks.
- Serve with tomato chutney, coconut chutney or any other chutney of your choice.
- I like to use ghee as it adds a nice flavor to the dish and is good for the kids.
- Substitute the ghee with oil as per your taste.
I like to serve the Ponganalu with my peanuts and roasted Chana dal chutney which I will share with you now.
Peanut and Chana dal chutney:
Onion: 1 small
Tomato: 1 small
Peanuts: ¼ cup
Roasted Chana dal: ½ cup
Jeera: ¼ tsp
Garlic: 2 cloves( optional)
Coriander/ curry leaves: handful
Salt: to taste
- Take a pan and add a teaspoon of oil to it.
- Add in the chopped onions, chillies and tomato.
- Let it cook till the onions are transparent and the tomatoes are mushy.
- Meanwhile, dry roast the peanuts and let them cool.
- Grind the onions, chillies, tomatoes, peanuts, roasted Chana dal with coriander/curry leaves, Jeera and salt.
Add tempering to the chutney and serve.