Serves – 4
Preparation time – 10 mins
Soaking time – 4 hrs or over night
Cooking time – 30 mins
- Raw Rice — 2 Cups (100ml Cup)
- Bengal Gram — 1/4Cup (100ml Cup)
- Black Gram – 1/4Cup (100ml Cup)
- Green Gram – 1/4Cup (100ml Cup)
- Fenugreek Seeds – 1/2 tsp
- Green Chillies – 20 or to taste
- Cilantro – 3 Tbsp
- Curry Leaves – 1 sprig
- Cumin Seeds – 1 tsp
- Turmeric Powder – 1/2 tsp
- Urid dal – 2 tsp
- Salt – to taste
- Water – as required
- Oil – 4 Tbsp
Step 1 : Wash and drain raw rice, bengal gram, green gram, balckgram, fernugreek seeds and then soak them in fresh water for 10 hrs or if not 4 hrs atleast.
Step 2 : Blend it into a smooth paste adding water as required.
Step 3 : Let this batter ferment for atleast 10hrs. (I usually set my oven to the minimum temperature and turn it off and place the batter vessel inside the oven. I’ll repeat this for every 3 to 4
hrs. People in warm countries like India would place in any warm place at home)
Step 4 : Now add in the green chilli, ginger paste, salt, cumin seeds, turmeic powder, urid dal and water to bring the batter to the right consistancy.
Step 5 : Use any puff pan to fry these ponganalu.
Step 6 : Lightly spray the non stick spray or if u dont have one add oil into all the spaces (1/4 tsp into each hole)
Step 7 : fry them on both the sides till golden brown in color. Serve them with chutney or majjiga charu. Enjoy!!!