For Week 4 Day 2 of BM #36, I had bookmarked this recipe from Suma's Veggie platter. I prepared them at least 3 times since then. This has become one of our family favorites.
I agree that this requires planning ahead but trust me it is worth every minute spent.
Typically ponganalu are made with left over dosa/idli batter dressed up with some onions and green chillies. Here the addition of sago was very new and interesting and I am so glad for having tried these.
Idli Rice 1 cup
Raw Rice / Sona Masoori Rice 1/2 cup
Sago / Sabudana 1/4 cup
Urad Dal 1/4 cup
Fenugreek seeds 1 tsp
Salt to taste
Onions, finely chopped 1 cup
Coriander leaves, finely chopped
Green Chillies, Ginger as needed (Optional)
Oil as needed for cooking the paniyarams/ponganalu
Method Of Preparation -
Soak the different types of rice, sago and urad dal for 4-5 hours. Drain and wash them.
Grind into a fine batter adding as little water as possible.
Add salt and set aside for 8-10 hours in a warm place for fermentation.
Just before preparing the paniyaram, mix the chopped onions, coriander leaves, green chilies and ginger (if using) into the batter.
Heat the ponganala penam/paniyaram pan/abelskiver pan and add half a teaspoon of oil in each of the moulds.
Pour the batter in each of the moulds upto the brim, cover, turn down the heat and let it cook until the undersides are golden brown.
Flip them and cook for a couple more minutes. Remove them and continue with the rest of the batter.
Serve them warm with any chutney.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.
Preparation Time 30 min (if the batter is ready)