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PONGANALU / PANIYARAM

Jan-03-2018
Shobha Keshwani
10 minutes
Prep Time
15 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT PONGANALU / PANIYARAM RECIPE

This is a South Indian breakfast dish usually made from the left over dosa or idli batter by adding onion, chillies and tempering to it. We get a special pan for making these. In Andhra we call them Ponganalu whereas in Tamilnadu & Kerala it is Paniyaram. There is a sweet version of this also made with jaggery.

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • South Indian
  • Pan fry
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 6

  1. Dosa batter ... 2 cups
  2. Baking powder .. a pinch
  3. Onions .... 2 small ( about 1/4 cup)
  4. Green chillies ... 2
  5. Coriander leaves .. 2 tbsps
  6. Curry leaves .. few ( chopped)
  7. Mustard seeds ... 1 tsp
  8. Asafoetida .... a pinch
  9. Salt .. to taste
  10. Oil ... as needed

Instructions

  1. Heat oil in a small pan and add the mustard seeds and asafoetida. When they crackle, add the onion, green chillies and saute for a minute until it becomes translucent. Let it cool.
  2. Mix the onion, coriander & curry leaves, salt and baking powder to the batter.
  3. Grease the ponganalu pan and spoon the batter into the holes. Place it on the gas.
  4. Cover with a lid and simmer for 1 & 1/2 to 2 minutes.
  5. Open the lid and flip the ponganalu with a pointed spatula ( you get this with the pan) and cook the other side until done.
  6. Serve with coconut chutney or groundnut chutney.

Reviews (1)  

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Ruchi Gaur
Jan-08-2018
Ruchi Gaur   Jan-08-2018

Nice presentation.

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