BM #69 Week 4 Day 2 -
On a lazy weekend, I was at my wit's end to make some snack in the late afternoon with tea. My folks rejected all ideas of samosa, pakora and other fried goodies, which came as a surprise to me.
They asked me to make something new and healthy, which I thought was so out of character for them. I was sure they were up to some mischief and so they wanted me to be out of their way :).
Anyway, since I had a little time to plan and make these, I decided to flip through some of my bookmarks and hand written notes. These vermicelli ponganalu caught my eye and so I made these. They were well appreciated by all of them and was promptly added to the 'make again' list :).
Recipe Source TV program
Semiya/Vermicelli 1 cup
Wheat Rava / Godhuma Rava 1 cup
Onion, chopped 1/2 cup
Carrot, grated 3 Tbsp
Green chili + ginger paste 1 tsp
Yogurt 1 cup
Salt to taste
ENO fruit salt 1/4 tsp
Coriander leaves chopped 2 Tbsp
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1/2 tsp, Cumin seeds 1/2 tsp, Asafotida couple pinches)
Method Of Preparation -
Roast semiya and wheat rava separately until they turn golden brown. Set aside.
In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop and the dals are golden brown, saute onions and carrots for a few minutes. Set aside.
In a mixing bowl, add the roasted semiya, wheat rava, the seasoning mixture, salt, green chili-ginger paste and yogurt.
Mix gently adding as much water as needed to make a thick batter (comparable to idli batter). Set aside for 10-15 minutes.
Heat a paniyaram pan and drizzle oil in each of the slots.
Drop 2 teaspoonfuls of batter in each slot, cover and let it cook for a couple minutes. Flip them and cook for a minute or so.
Remove and continue with the rest of the batter.
Serve with any chutney of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 69.
Preparation Time 10 minutes + Cooking time 30 minutes
Makes about 50