The vegetable ponganalu recipe is a South Indian breakfast recipe. The ponganalu is made from the fermented mixture of rice and lentils combined with some herbs and extra spices. They are soft and fluffy on the inside and crispy on the outer side.
Ingredients for Vegetable Ponganalu Recipe
Idli Batter
Onion (chopped)
Carrot
Green Chillies (chopped)
Curry Leaves
Coriander Leaves
Mustard
a pinch of hing
Oil (for greasing)
Instructions
Heat oil in a pan.
Add mustard to the oil.
When the seeds start crackling, add curry leaves. Sauté for a minute.
Add onion, green chilies, and carrots. Sauté for 3-4 minutes.
At the end, add coriander leaves and hing and turn off the flame.
Let the masala mixture cool down at room temperature.
Mix the idli batter with the prepared mixture.
Grease the Paniyaram pan. Add the batter into the holes.
Cook on low-medium heat for 10 minutes (cook from both sides.)
When the ponganalus turn golden brown, dish out them.
Serve with onion, coconut, or green chutney.
Vegetable Ponganalu Recipe With Leftover Idli Batter
Description
The vegetable ponganalu recipe is a South Indian breakfast recipe. The ponganalu is made from the fermented mixture of rice and lentils combined with some herbs and extra spices. They are soft and fluffy on the inside and crispy on the outer side.
Ingredients
Instructions
- Heat oil in a pan.
- Add mustard to the oil.
- When the seeds start crackling, add curry leaves. Sauté for a minute.
- Add onion, green chilies and carrots. Sauté for 3-4 minutes.
- At the end, add coriander leaves and hing and turn off the flame.
- Let the masala mixture cool down at the room temperature.
- Mix the idli batter with the prepared mixture.
- Grease the Paniyaram pan. Add the batter into the holes.
- Cook on a low-medium heat for 10 minutes (cook from both sides.)
- When the ponganalus turn golden brown, dish out them.
- Serve with onion, coconut or green chutney.
