Ponganalu

Ingredients:


Rice - 1 cup
Boiled Rice- 1 cup
Urad dal - 50 gms
Soak overnight, After grinding needs 5-6 hrs fermentation

For seasoning:

Onions - 1 medium
Mustard seeds - 1/2 tsp
Bengal Gram - 1 tbsp
Green chillies - 2 long
Ginger - 1"
Curry leaves few
Oil - 1 tsp


Method:

Once the batter is ready, heat the kadai with oil. First add mustard, once it sputters add onions and rest of the ingredients and fry till onions are light brown in colour.

Take the required amount of batter and add the seasoning to the batter.

Heat the skillet(called ponganala pan),add few drops of oli to each hole and pour one spoonful of batter to the holes. Cover with lid and simmer it for 5 mins. Once its cooked, turn it around using a spoon.

Serve it hot with ground nut chutney or coconut chutney.