Pongali Fritters

2 Jun

Kattu Pongali Pakodi.

Fresh or leftover kattu pongali / ven pongal can be made into small balls. They are then deep fried in oil till golden brown and crisp on the outside. Serve pongali fritters as a snack with any pickle of your choice.
Makes: around 7 Pongali Fritters.


Kattu Pongali or Ven Pongal 1 Cup
Fresh Curry Leaves few Leaves
Lemon Juice 1/2 tsp
Oil for Deep Frying

Method of preparation:

Wash and tear the curry leaves.
In a mixing bowl, mash the pongali with curry leaves and lemon juice and make into small golf sized balls.

Heat oil in a deep vessel on medium heat.
When oil gets hot, carefully drop the pongali balls into the oil.
Fry till pongali balls turn golden brown on all sides.
Turn the pongali balls if required during the frying process.
Serve pongali fritters as a snack with any pickle of your choice.
Notes: Make sure the balls are tight so they don’t break in the oil.

Suggestions: If pongali is very wet, add a tbsp of rice flour to the pongali and make into balls.
Variations: You can also add very finely chopped onion and green chile to the pongali before making them into balls.
Other Names: Pongali Fritters, Kattu Pongali Pakodi.

3 Responses to “Pongali Fritters”

  1. Tasneem June 4, 2012 at 12:00 pm #

    this recipe sounds good andeasy but canu give me the hindi or english name for pongali

  2. Raji June 5, 2012 at 5:12 am #

    Please click the following link for differint styles of pongali recipe (rice and lentils)

  3. priya thina June 26, 2012 at 4:10 am #

    super pokadi

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