vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Ponganalu

Ponganalu
semiya paysam

Semiya Paysam

Semiya payasam or kheer is a very common sweet dish prepared in every home and liked by t...

Onion Adai

Onion Adai

Onion Adai is a variation from the normal plain Adai. This dish is commonly known as Veng...

MANGO MOUSSE PIE

Mango Mousse Pie

This is a light and refreshing mousse pie made with mango puree, prepared by using fresh ...

Sapota Ladoo

Sapota Ladoo

A healthy ladoo made with the fresh sapotas is an awesome dessert which can be served ins...

Mint Idiyappam - Mint Rice Noodles

Mint Idiyappam - Mint Rice Noodles

Traditionally famous Idiyappam recipe with cool and refreshing flavors of mint tastes eve...

Cleaning Crab

Cleaning Crab

How to makeCleaning Crab?How to cookCleaning Crab?Learn the recipeCleaning Crabby vahche...

Ponganalu Recipe, How To Make Ponganalu Recipe

Ponganalu is a traditional snack item of Andhra. Learn the recipe of Ponganalu by Vahchef.

Ponganalu is a popular South Indian breakfast recipe also known as Pongadalu. Here I am showing the savoury version with dosa batter. It can be made in both savoury and sweet versions too.

About Recipe

How to make Ponganalu

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Ponganalu
Author : Vahchef
Main Ingredient : Rice
Servings : 0 persons
Published date : November 10, 2016


Ingredients used in Ponganalu
• Rice - 3 cups.
• Urad dal - 1 cup.
• Chana dal - 1 tea spoon.
• Fenugreek seeds (methi) - half tea spoon.
• Onion - 1 number.
• Green chili - 4 numbers.
• Coriander leaves - 1/4 bunch.
• Baking soda - 1 pinch.
• Salt - to taste.
Method:
  • Make a batter out of Urad dal, rice, methi and Chana dal similar to Dosa and ferment it over night by adding a pinch of cooking soda.
  • Take required quantity of the batter, add chopped onion, green chili, coriander leaves and salt to taste.
  • You will need a pan (ponganalu pan - available in Indian markets).
  • Put some ghee in each pit and put the batter.
  • Cook it in medium flame covering with the lid.
  • Turn the ponganalu other side and see that they are cooked.

Crispy ponganalu are good to eat with any chutneys.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter