13 Jan



Urad Dal 1 cup
Rice 2 1/2 cups
Chana Dal 3/4 cup
Onion 1
Green Chiles 3
Cilantro few sprigs
Salt to taste
Oil as required

Method of preparation:

Peel, remove ends and finely chop onion.
Remove stems, wash and finely chop green chiles.
Clean, wash and finely chop cilantro.
Soak chana dal in few cups of water for an hour.

Soak rice and urad dal in sufficient water for 4-6 hrs.
Grind the soaked rice and urad dal into smooth thick paste adding sufficient water.
Leave the batter overnight to ferment.

Heat aebleskiver pan or appam pan on medium heat.
Grease the moulds with little oil and let the pan heat a bit.

Take few scoops of fermented batter, add soaked chana dal, onion, green chile, cilantro and salt.
Mix thoroughly and fill in the moulds of the aebleskiver pan.
Once the bottom starts to brown, carefully turn on other side and let it cook for a minute.
Remove from the pan and repeat the same with remaining batter.
Serve ponganalu with coconut chutney or with any other chutney and sambar.

Notes: For instant ponganalu, use leftover dosa batter and thicken it if necessary with rice flour.

6 Responses to “Ponganalu”

  1. lubna July 28, 2009 at 7:04 am #

    looks yummy but do not have aebleskiver pan.

    • anusharaji July 28, 2009 at 8:32 am #

      @lubna it needs an aebleskiver pan to do ponganalu job.

  2. Deepa April 28, 2010 at 12:14 am #

    what kind of mould is this

  3. AJ March 30, 2011 at 3:40 pm #

    If u dont have the aebleskiver pan or the paniyaram maker – u can use a muffin pan

  4. lima April 19, 2011 at 8:39 am #

    i have muffin pan can i use this pan for making ponganalu

  5. krreddy December 10, 2011 at 8:21 am #


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