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



Ponganalu

Ponganalu
Mushroom and Oats Samosa

Mushroom And Oats Samosa

Mushroom cocktail Samosas stuffed with oats and mushroom pieces seems to be a perfect sna...

Annam Vadiyalu

Annam Vadiyalu

These Annam Vadiyalu are made in a summer season special side dish recipe made with rice....

BAGLES

Bagles

Delicious way to start your day. Soft and chewy, these freshly baked bagels in your favor...

Stuffed Tindora

Stuffed Tindora

Stuffed tindora is one of the classic recipe with flavours of sour, sweet and spicy. ...

BRINJAL KARAM

Brinjal Karam

Brinjal karam with peanut powder is a variety and tasty dish. It is really very yummy whe...

MALAI METHI SUBJI

Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fe...

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