Guntha Ponganalu / Paniyaram

Ponganalu is a sought after breakfast / evening snack in my home as majority of us love it. This used to be one of my favorite breakfasts while growing up and now, I see my son and and my nieces showing same enthusiasm towards it. In fact, I haven't come across anyone, whether they are kids / adults who would refuse fluffy ponganalu, when offered. I have 3 specific recipes for ponganalu which I keep rotating and they all yield really super fluffy, yummy ponganalu. However, I keep recycling leftover idli batter now and then to ponganalu as my son and I love prefer those over idli any given day.

Ingredients:

2 cups freshly fermented / left over idli batter

1 onion - peeled and finely chopped
Salt (only if it was not added to the batter before.)

2 tsp. oil

1 tsp. mustard seeds

1 tsp. chana dal / split chickpeas

1 tsp. urad dal / split black gram

Few minced curry leaves 

Method:

* 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.

* Add this tadka and minced onion 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 skillet with a lid. Lower the heat and cook until the batter doesn't appear raw on the surface. Or use a skewer and gently lift to check the bottom to notice if any golden brown spots formed.

* If golden brown spots are formed, add a drop or two of oil on the surface of each of the ponganalu and flip them using a flat spoon/skewer. Cook until the other side lightly browns as well.

* Repeat the process with the remaining batter. Serve them warm with a chutney of your choice.  
* 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 
1. Kids' Delight event under the theme 'Breakfast for Kids', hosted by Nisha.
2. Blogging marathon #67


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