Ponganalu Recipe

Cooking Directions

• STEP 1.To make Ponganalu, start by soaking rice and lentils overnight.
• STEP 2.Grind the soaked rice and lentils into a smooth batter.
• STEP 3.Add chopped onions, green chilies, ginger, curry leaves, and salt to the batter.
• STEP 4.Heat a Ponganalu pan and add a few drops of oil in each cavity.
• STEP 5.Pour the batter into the cavities and cook on medium heat until the bottom turns golden brown.
• STEP 6.Flip the Ponganalu using a spoon or skewer and cook the other side until it becomes crispy.
• STEP 7.Remove the Ponganalu from the pan and serve hot with coconut chutney or sambar.
• STEP 8.Repeat the process with the remaining batter to make more Ponganalu.

Cooking Tips

• Make sure the batter is fermented well to get soft and fluffy Ponganalu.
• You can add grated carrots, chopped capsicum, or any other vegetables of your choice to the batter for added flavor and nutrition.
• If you don't have a Ponganalu pan, you can use an appe pan or a regular non-stick pan with small cavities.

Storage and Serving

• Ponganalu are best served hot and fresh.
• If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, simply microwave or steam the Ponganalu until warm.
• Serve Ponganalu with coconut chutney, tomato chutney, or sambar for a delicious South Indian meal.