Ponganalu

Am here with a simple breakfast/snack recipe called Ponganlu or Guntha Ponganalu. This dish is dumpling made with urad dal and rice batter but can also use with leftover idli-dosa batter. Ponganalu can be made sweet or spicy version and today i am presenting chettinad stlye ponganlu hope you like it and try it out 🙂

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Ponganalu can be handy recipe when we want to use leftover idli-dosa batter to use or when the batter starts to become sour. I would prefer to make normally with last bit of idli batter mostly as snack along with evening coffee than as breakfast.

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If you don’t have much patience and in a hurry then skip the onion frying part and add all the below list of ingredients with batter and make ponganalu. It tastes good with nice onion crunch. Also you can skip coconut if want to try a different version with the same recipe. 🙂

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Just to mention that this snack recipe has various names like paddu, appe, guliappa, gulittu, gundponglu, ponganalu, and gunta pongadalu in various language but as they say what’s there in name.  After so much talk let’s check out the recipe 😀

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Ingredients needed —

Idli Batter – 2 Cups

Onion – 1 Medium

Green Chilies – 2

Curry Leaves – few

Chopped Coriander Leaves – 2 tbsp

Red Chilli Powder – 1/2 tsp

Turmeric Powder – 1/4 tsp

Freshly Crushed Peppercorns – 1/4 tsp

Oil – 2 tsp + To cook ponganalu

Mustard Seeds – 1/2 tsp

Split Urad Dal – 1 tsp

Grated Ginger – 1/2 tsp

Grated Coconut – 1/4 Cup

Salt – If requiredpongadalu5 (1)

Preparation Method —

Finely chop onion, green chilli, curry leaves.

Heat 2 tsp oil in a wok or pan add mustard seeds and allow to splutter. Add urad dal, curry leaves, green chili, onion saute until onion becomes soft.

Add fried onion, coconut, salt (if required) with idli batter and mix well.

Heat the pan; add a few drops of oil.  Pour spoonful of the batter or until 3/4 of the ponganlu mould or pan

Cover the pan and allow the batter to cook for 2-3 minutes on a low or medium flame, turn each ponganam with a wooden skewer or spoon and cook until crisp, turn once or twice for even cooking if required.  Repeat same for rest of batter.

Serve warm with chutney and/or sambar along with tea or coffee 🙂

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