Ingredients

• 250g - fine semolina/sooji, dry fried, 150g - oats 2 - onion, chopped fine 6 green chillies, chopped fine 1 tsp - chopped ginger 1 tbsp - chopped coriander leaves 1 tsp - chopped curry patta leaves 1/2 tsp - jeera, dry roasted Salt 2-3 tbsp - oil 6 tbsp - curds 1/8 tsp - baking soda Haldi, a pinch (optional)

How to Make Rich, spicy ponganalu

• Mix all the ingredients (except oil) with water and prepare a batter (of idli batter consistency)
• Keep aside for 1 hour.
• Check consistency of batter (as sooji absorbs more water and batter thickens) and add water if necessary.
• Grease paniyaram pan. Pour spoonfuls of batter into the depressions and sprinkle oil over them.
• Cover and cook for 3 to 4 minutes, till they become golden in color.
• Turn over and let it cook for another 1 or 2 minutes.
• Remove on to a serving plate. Repeat the procedure with the remaining batter.
• Serve with any chutney as breakfast/evening snack.