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



Ponganalu

Ponganalu
DALIYA APPALU

Daliya Appalu

Appalu are usually about palm sized, thick discs and so don't press. Though traditionally...

Mysore bonda

Mysore Bonda

Mysore Bonda is one of the most popular snacks originating from Mysore, Karnataka. It is ...

MANGO KADHI

Mango Kadhi

Mango Kadhi is an excellent side dish made with mango juice added to ghee tempered yogurt...

BOILED RAW MANGO CHUTNEY

Boiled Raw Mango Chutney

This is a chutney recipe made with raw mango and it is sour in taste. Un riped green mang...

CHILLI MUSTARD PICKLE

Chilli Mustard Pickle

Small pieces of green chillies cooked with mustard and served as pickle and salad accompa...

SWEET CORN AND TOMATO SOUP

Sweet Corn And Tomato Soup

This is such a simple, yet satisfying creamy tomato and corn soup. Another quick blend an...

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