Saturday, January 4, 2014


This is a South Indian breakfast dish usually made from the left over dosa or idli batter by adding onion, chillies and tempering to it. We get a special pan for making these. In Andhra we call them Ponganalu whereas in Tamilnadu & Kerala it is Paniyaram. There is a sweet version of this also made with jaggery. 

Dosa batter ... 2 cups
Baking poswer .. a pinch
Onions .... 2 small ( about 1/4 cup)
Green chillies ... 2
Coriander leaves .. 2 tbsps
Curry leaves .. few ( chopped)
Mustard seeds ... 1 tsp
Asafoetida .... a pinch
Salt .. to taste
Oil ... as needed


1. Heat oil in a small pan and add the mustard seeds and asafoetida. When they crackle, add the onion,
green chillies and saute for a minute until it becomes translucent. Let it cool.

2.Mix the onion, coriander & curry leaves, salt and baking powder to the batter.

3. Grease the ponganalu pan and spoon the batter into the holes. Place it on the gas.

4. Cover with a lid and simmer for 1 & 1/2 to 2 minutes.

5.Open the lid and flip the ponganalu with a pointed spatula ( you get this with the pan) and cook the other side until done.

Serve with coconut chutney or groundnut chutney.

Click here to see the chutney & batter recipes :

Dosa Batter

Coconut Chutney

Groundnut Chutney

1 comment:

Sushma Madhuchandra said...

paniyaram or paddu looks very tempting. It's been a while since I made them :)