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Monday, November 18, 2013

Kuzhi Paniyaram / Guntha Ponganalu


Soft and spongy ponganalu / paniyaram can be a perfect mess-free lunch / snack item for kids since they don't even need a side dish. They happen to be one of my son's favorite lunch box item since his kindergarten days. When he was young, I just used to pack them, cut in halves along with a fork and the box used to come empty. Of course now he is older and I pack a side dish too.
I follow my mother's recipe usually but previously during one of the marathons I had come across this recipe. I was intrigued to see idli rice and sago in the recipe and had tried it immediately. Trust me, this recipe is a keeper. I was so glad that I thought of giving this recipe a try. It yields soft, flavorful and very tasty paniyarams.

1 cup idli rice
1/2 cup raw rice (I used extra long grain rice)
1/4 cup sago / sabudana
1/4 cup skinned black gram / urad dal
1 tsp fenugreek seeds / methi seeds
Salt to taste
2 onions - peeled and finely chopped
2 tbsp minced coriander leaves
For seasoning / tadka:
2 tsp oil, 1 tsp mustard seeds, 1 tbsp chana dal, 1 tbsp urad dal, few minced curry leaves and 2 minced green chillies if not serving kids

* Soak rices, uard dal, sago and fenugreek seeds in sufficient quantity of water for 4 - 5 hours.
* After the soaking period, discard the water, wash the mixture with fresh batch of water. Grind them fine using water as needed to form a thick batter. The batter should not be runny. Add salt and mix well. Allow it to ferment overnight in a warm place or about 8 - 10 hours.
* When ready to prepare paniyarams, heat oil in a small pan. Add mustard seeds, urad and chana dals to the oil. When dals start turning reddish, add the minced curry leaves and green chillies if using.
* Add this tadka, minced onion and cilantro to the fermented batter and mix well.

* Heat the ponganalu skillet and add a few drops of oil in each mould. Then fill them with batter.
* Cover the ponganalu skillet with a lid. Turn down the heat and cook for about 5 minutes or till the ponganalu batter doesn't appear raw.
* Then flip them, add a drop or two of oil and cook till the other side lightly browns as well.
* Repeat the process with the remaining batter. Serve warm paniyarams with chutney.  
They store well in refrigerator for 2- 3 days. And they freeze well too for a handy breakfast on a busy work day.

This is going to be my contribution to "Mess-Free Kids' Snack / Lunch Dishes". Check what other marathoners are cooking at BM #34.



Corporate to Kitchen said...

i love these & they are so easy to make. I always make these with left over dosa batter. Your clicks looks so nice & appetizing.

nandoos Kitchen said...

kuzhi paniyaram looks delicious.

Briju P said...

Looks nice

Vanamala Hebbar said...

Very nice paniyaram..tempting..

Pavani N said...

What a yummy looking paniyarams. I would love to make them.
Some queries - Is idli rice same as parboiled rice? Raw rice is regular rice like sona masoori--right?
Thanks in advance.

Usha said...

Ponganalu puffed up really well. That is one inviting plate of guntha ponganalu

Arjunan Akilandeswari said...

Lovely paniyaram

Chef Mireille said...

look so deliciously soft and fluffy

Suma Gandlur said...

Idli rice and parboiled rice (uppudu biyyam) are different. You find idli rice in Indian grocery stores.
As I mentioned I used ELG rice instead of raw rice and definitely sonamasuri can be used.

Srivalli said...

I love these for breakfast..looks very inviting..

Pavani N said...

Hi Suma, Thank you for the clarification. I'll look out for idli rice when I go to the Indian store next time.

Harini-Jaya R said...

We love ponganalu at home as well and I am now tempted to try out this recipe with sago in it! Refrigerating them is a clever idea shall have to try it!

Padma Rekha said...

Any time for looks so tempting