Ponganalu recipe

In a large bowl, soak black gram dal, fenugreek seeds for 5-6hours. Drain off the water and blend to smooth paste adding water as required. Now in another bowl take parboiled rice and poha. Rinse with water and soak them separately.

Drain off the water and blend to smooth paste adding water as required. Now mix both the batters. Mix well making sure both are combined well. Now cover and rest in a warm place for 8-10 hours or till the batter ferments and doubles. After 8 hours, the batter doubles indicating well fermented with air pockets present. Add salt and grated carrot to the batter and mix gently without disturbing the air pockets.

To the batter add chopped green chilies, onions, curry leaves, cumin seeds, coriander. Use a whisking spoon to make sure that the batter ingredients are mixed nicely.

Take the paniyaram pan and grease it with a little oil. Pour the batter into the moulds. Do not fill the moulds completely, fill only 3/4th size of the moulds. Place the paniyaram pan on the burner and cook for 5 minutes on each side over low flame.

Serve hot with coconut chutney.