BM #68 Day 12 -
For today, I tried out the typical south indian breakfast/snack ponganalu. I must say that they were one of the best type of ponganalu I ever ate. The outer layer was crispy and perfectly puffed out with a hollow interior.
But make sure that the batter is well fermented and I am sure they will turn out perfect every time. My family gobbled up their snack without any complaints. So I made these for the next day's breakfast as well.
To Soak, grind and ferment -
Little Millet 1 cup
Urad Dal 1/2 cup
Rice 1/2 cup (I used Sona Masoori variety)
Fenugreek Seeds 1 tsp
Salt as needed
To make Paniyaram -
Yogurt 1/4 cup + water as needed (Yogurt is optional)
Salt and ginger-green chili paste as needed
Onions finely chopped 1 cup
Carrots, shredded as needed
Coriander leaves chopped 2 Tbsp or as needed
Method Of Preparation -
Soak the little millet, urad dal and rice separately for 4-6 hours. Grind them into a fine paste adding as much water as needed.
Set aside in a warm place for a few hours to ferment.
Just before preparing the paniyaram, mix the chopped onions, carrots, 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# 68
Preparation Time 45 min