Ponganalu

Ingredients:

1 cup rice

½ cup urad dal

For Seasoning:

1 cup onion chopped

4 green chilies

½ cup coriander leaves chopped
1 tsp ginger chopped

3 tsp chana dal (soaked overnight)

1 tsp cumin seeds

½ tsp turmeric

Salt to taste
Oil for frying

Add all these ingredients to the batter and mix thoroughly. And also prepare peanut or onions chutney.

Direction:

Soak rice and urad dal in water for 6 hrs. Drain and grind them into smooth batter adding just enough water. The consistency of the batter must be thick like idli batter. Take the batter into a big vessel, cover and let it 8 hrs for fermentation.

Sour and left over dosa batter is perfect to prepare ponganalu. If you have some, try ponganalu with it, for a change. Place the ponganala skillet on medium heat.

Add few drops of oil into each impression. With a spoon or with a piece of paper towel, rub oil around, to season the skillet.

When the skillet is hot and ready, proceed Pour a ladleful of batter into each impression.

Once all impressions are filled, cover the skillet with a lid and cook on medium heat for about 5 minutes undisturbed.

Remove the lid, the batter will be set by now. Gently lift the ponganalu with a “ponganala lifter” or with a spoon. If properly cooked, they should come out easily without sticking to the skillet. If not, cook them for few more minutes.

Turn each one to opposite side to cook. Cook them another 5 minutes on medium heat undisturbed. Gently lift them from out of the skillet. When properly cooked they should come out easily without sticking to the skillet.

If not, cook them for few more minutes. Remove them all onto a plate. Season the skillet with oil, again repeat the steps to cook another batch.

Medium heat is the key. Serve hot with onions chutney or peanut chutney.