Vegetable Ponganalu Recipe With Leftover Idli Batter

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

Author: Tim Baker Cooking Method:Stove-top Cuisine:South Indian Courses:Breakfast, Snacks

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesRest time: 5 minutesTotal time: 25 minutesServings:4 servings Best Season:Suitable throughout the year

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

• 1.5 cups Idli Batter
• 1 medium Onion (chopped)
• 1 tbsp Carrot
• 2 Green Chillies (chopped)
• 6 Curry Leaves
• 2 tbsp Coriander Leaves
• 1/2 tbsp Mustard
• a pinch of hing
• Oil (for greasing)

Instructions

1. Heat oil in a pan.
2. Add mustard to the oil.
3. When the seeds start crackling, add curry leaves. Sauté for a minute.
4. Add onion, green chilies and carrots. Sauté for 3-4 minutes.
5. At the end, add coriander leaves and hing and turn off the flame.
6. Let the masala mixture cool down at the room temperature.
7. Mix the idli batter with the prepared mixture.
8. Grease the Paniyaram pan. Add the batter into the holes.
9. Cook on a low-medium heat for 10 minutes (cook from both sides.)
10. When the ponganalus turn golden brown, dish out them.
11. Serve with onion, coconut or green chutney.

Keywords:Easy vegetable ponganalu recipe, Vegetable paniyaram, Best vegetable ponganalu recipe, Paniyaram recipe