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



Ponganalu

Ponganalu
Chana Dal Sago Semiya Payasam

Chana Dal Sago Semiya Payasam

Chana dal sago semiya payasam is the most common type of dessert served in homes across s...

CRISPY CORN PEPPER CASHEW

Crispy Corn Pepper Cashew

Crispy corn pepper cashew is an excellent dish which can be served as a snack especially ...

BROAD BEANS RAITA

Broad Beans Raita

Shelled broad beans fried with coconut and spices in a yogurt sauce makes a wonderful fre...

Oats and Strawberry Pudding

Oats And Strawberry Pudding

Oats and Strawberry Pudding is super easy recipe which is not only easy to make but delic...

HOMEMADE NOODLES

Homemade Noodles

Homemade noodles are much easier to make than you think and you don't even need a pasta m...

BRINJAL AND CHICKEN PASTA

Brinjal And Chicken Pasta

This is a delicious non-veg all in one pasta dish with tender eggplant and a bright toma...

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