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Rich, spicy ponganalu

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Total Time:
1.5 hours
Serves:6
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

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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

  • 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.