Added to 4 cookbooks   This recipe has been viewed 6131 times

Ponganalu, a variation to appam.

Add your private note

Preparation Time:    Cooking Time:     Makes 2 to 3 servings
Show me for servings

  1. Soak the rice and urad dal in sufficient water for 4-6 hrs.
  2. Grind the soaked rice and urad dal into smooth thick paste adding sufficient water.
  3. Leave the batter overnight to ferment.
  4. Soak the chana dal in little water in a bowl for an hour.
  5. Grease the appam pan and heat it on a medium flame.
  6. Combine the fermented batter, soaked chana dal, green chillies, coriander and salt in a bowl, mix well.
  7. Pour the spoon full of batter in each mould of the appam pan and fill the moulds completely.
  8. 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.
  9. Remove the ponganalu from the pan and repeat the same with remaining batterto make more ponganalu.
  10. Serve ponganalu with coconut chutney or with any other chutney of your choice.

Member Photo
This recipe was contributed by Palak Rajput on 18 Feb 2011

Know more about this member, Click Here
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Cook It Up With Exotic Veggies

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Your Rating

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.