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Ponganalu, a variation to appam.
- Soak the rice and urad dal in sufficient water for 4-6 hrs.
- Grind the soaked rice and urad dal into smooth thick paste adding sufficient water.
- Leave the batter overnight to ferment.
- Soak the chana dal in little water in a bowl for an hour.
- Grease the appam pan and heat it on a medium flame.
- Combine the fermented batter, soaked chana dal, green chillies, coriander and salt in a bowl, mix well.
- Pour the spoon full of batter in each mould of the appam pan and fill the moulds completely.
- Once the bottom starts to brown, carefully turn on other side and let it cook till the other sides also turns to brown in colour.
- Remove the ponganalu from the pan and repeat the same with remaining batterto make more ponganalu.
- Serve ponganalu with coconut chutney or with any other chutney of your choice.
This recipe was contributed by Palak Rajput on 18 Feb 2011
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