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.


South Indian breakfast recipe 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


  1. Heat the Ponganalu pan.
  2. Take the idly batter and add in the soaked sabudana, chopped onions, chillies, coriander and Jeera.
  3. Adjust salt according to taste.
  4. Coat the Ponganalu pan with ghee or oil and pour in the batter with a spoon.
  5. Cover with a lid and let it cook on one side before turning it on to the other side to cook.
  6. Add a little ghee or oil as it cooks.
  7. Serve with tomato chutney, coconut chutney or any other chutney of your choice.


  1. I like to use ghee as it adds a nice flavor to the dish and is good for the kids.
  2. 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

Chillies: 4-5

Peanuts: ¼ cup

Roasted Chana dal: ½ cup

Jeera: ¼ tsp

Garlic: 2 cloves( optional)

Coriander/ curry leaves: handful

Salt: to taste

  1. Take a pan and add a teaspoon of oil to it.
  2. Add in the chopped onions, chillies and tomato.
  3. Let it cook till the onions are transparent and the tomatoes are mushy.
  4. Meanwhile, dry roast the peanuts and let them cool.
  5. Grind the onions, chillies, tomatoes, peanuts, roasted Chana dal with coriander/curry leaves, Jeera and salt.

Add tempering to the chutney and serve.

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