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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.
Nice presentation.
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.
Mix the onion, coriander & curry leaves, salt and baking powder to the batter.
Grease the ponganalu pan and spoon the batter into the holes. Place it on the gas.
Cover with a lid and simmer for 1 & 1/2 to 2 minutes.
Open the lid and flip the ponganalu with a pointed spatula ( you get this with the pan) and cook the other side until done.
Serve with coconut chutney or groundnut chutney.
SERVING: 6
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