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.

Ingredients:

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

Method:

* 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.

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