This is very popular breakfast item in Andhra Pradesh. It is also known as appey in Maharashtra. You can also serve this item as a appetizer/snack. You can make in advance and warm it in oven. This tasty dish is made with leftover idli batter. (You can also try it with leftover dosa batter if its not very thin).
You need a special pan called ponganalu pan or appey patra..
Leftover Idli batter - 2 cups
2 Tablespoons vegetable Oil
1 Onion finely chopped
4 green chillies (finely chopped)
1 Teaspoon Ginger Garlic paste
1 Teaspoon Mustard Seeds
Few pinches of Asafoetida powder
Chopped cilantro to garnish
Salt as per taste
How to Make:
Dilute the batter with little water (3-4 tablespoons).
Heat the oil in a pan and mustard seeds. When they splutter, add green chillies, ginger garlic paste, asafoetida powder and chopped onion. Fry the onion till they become translucent. Let it cool down and then add it to the idli batter. Add chopped cilantro to the idli batter.
Heat the ponganalu pan on medium heat and apply liitle oil or oil spray the pmganalu pan (I prefer to oil spray the pan). Pour one tablespoon of idli batter into the pan. Cover it and let it cook for 3-4 minutes. Then turn over the ponganalu and cook for another 3-4 minutes. Serve the hot ponganalus with chuteny or sambar.
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