Cabbage Ponganalu

7 Apr

cabbage_ponganalu
Cabbage Ponganalu.

Cabbage is chopped up along with carrot and green chiles. The chopped vegetables are then added to dosa batter along with spices and herbs. The prepared batter is cooked in aebleskiver pan or in ponganalu pan till cooked and little brown on outside.
Makes: around 7 Cabbage Ponganalu.

Ingredients:

Dosa Batter 1/2 Cup
Carrot (Sliced) 2 Tbsps
Cabbage (Chopped) 4 Tbsps
Green Chile 1 Small
Cumin Seeds a Pinch
Cilantro few Sprigs
Salt to Taste
Oil 1 tsp

Method of preparation:

Remove outer leaves, wash and finely chop the cabbage.
Peel, remove ends, wash and thinlyl slice the carrot.
Remove stem, wash and finely chop the green chile.
Wash and finely chop the cabbage.

In a mixing bowl, mix together all chopped ingredients, dosa batter, cumin seeds and salt into thick batter.

Heat aebleskiver pan or ponganalu pan on medium heat.
Grease the moulds with few drops of oil and let the pan heat a bit.
Fill each mould of the aebleskiver pan with few tbsps of the cabbage paniyaram batter.
Once edges start to change color, carefully turn paniyaram on other side and let it cook for a another minute. Carefully remove paniyaram from the pan onto a plate.
Repeat the same with remaining ponganalu batter.
Serve cabbage ponganalu with coconut chutney or with any other chutney and sambar.
Notes: Make sure to cook the ponganalu well before removing from heat.

Suggestions: Make sure dosa batter is not too thin. Else add rice flour to thicken it up a bit.
Variations: You can check other recipes here.
Other Names: Cabbage Ponganalu.

5 Responses to “Cabbage Ponganalu”

  1. Priya April 8, 2011 at 2:20 am #

    Ponganalu looks soo cute and inviting..

  2. arundati seri April 8, 2011 at 4:55 am #

    healthy and tasty

  3. sukanya April 12, 2011 at 2:28 am #

    Thanx a lot for sharing this receipe.this is very innovative and very healthy too.

  4. naveen April 12, 2011 at 2:41 am #

    it is very tasty

  5. khatoon salman April 15, 2011 at 12:05 am #

    it realy looks great, thanks for all the lovely recepies that you are sharing with us .

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