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 powder .. 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.
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