vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Ponganalu

Ponganalu
PASTA IN WHITE SAUCE

Pasta In White Sauce

White sauce pasta is a deliciously creamy and spicy dish. Kid will like to eat it....

Laccha Parantha - Gunpowder

Laccha Parantha - Gunpowder

This layered paratha is quite appetising to look at, and even more interesting to bite i...

TALALELI KOLAMBI SAUTEED PRAWNS IN MAHARASHTRIAN STYLE

Talaleli Kolambi Sauteed Prawns In Maharashtrian Style

This is a delicious dry spicy dish from the Maharashtrian cuisine, prawns sautéed in a sp...

BANANA BLOSSOM PORIYAL

Banana Blossom Poriyal

Banana flower curry recipe tastes the best with sambar sadam. It is an excellent source o...

CRISPY CHEESE BALLS

Crispy Cheese Balls

This Greek fried cheese ball recipe is really simple to prepare, in order to achieve tha...

SORREL LEAVES CHANA DAL

Sorrel Leaves Chana Dal

Sorrel leaves chana dal is dal mixed curry recipe as gongura green leafy vegetable is use...

Ponganalu Recipe, How To Make Ponganalu Recipe

Ponganalu is a traditional snack item of Andhra. Learn the recipe of Ponganalu by Vahchef.

Ponganalu is a popular South Indian breakfast recipe also known as Pongadalu. Here I am showing the savoury version with dosa batter. It can be made in both savoury and sweet versions too.

About Recipe

How to make Ponganalu

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Ponganalu
Author : Vahchef
Main Ingredient : Rice
Servings : 0 persons
Published date : November 10, 2016


Ingredients used in Ponganalu
• Rice - 3 cups.
• Urad dal - 1 cup.
• Chana dal - 1 tea spoon.
• Fenugreek seeds (methi) - half tea spoon.
• Onion - 1 number.
• Green chili - 4 numbers.
• Coriander leaves - 1/4 bunch.
• Baking soda - 1 pinch.
• Salt - to taste.
Method:
  • Make a batter out of Urad dal, rice, methi and Chana dal similar to Dosa and ferment it over night by adding a pinch of cooking soda.
  • Take required quantity of the batter, add chopped onion, green chili, coriander leaves and salt to taste.
  • You will need a pan (ponganalu pan - available in Indian markets).
  • Put some ghee in each pit and put the batter.
  • Cook it in medium flame covering with the lid.
  • Turn the ponganalu other side and see that they are cooked.

Crispy ponganalu are good to eat with any chutneys.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter