Ponganalu (Gunta Ponganalu)

Ingredients:

Fermented dosa batter – 2 cups      

Finely chopped onion – 1 big

Finely chopped green chili – 4

Curry leaves – 1 stalk

Grated carrot – 2 tbs

Semiya – 2 tbs

Mustard – ¼ tsp

Jeera – ½ tsp

Urad dal – 1 tbs

Chana dal – 2 tbs

Cooking soda - pinch

Salt

Oil

Preparation:

1. Add salt and cooking soda with little water to the batter and mix well.
2. Heat ghee in a saucepan; add mustard seeds, jeera, urad dal and chana dal and sauté for 2 min.
3. Add onions, green chili and curry leaves and sauté till the onions become translucent.
4. Now add semiya and sauté till they turn brown in color.  Add grated carrot; mix well and turn off the flame. Transfer this mixture into dosa batter and mix well. Leave it for 10 min.
5. Place the ponganalu skillet on medium heat. When the skillet is hot; add few drops of oil into each impression. Spoon the batter into impressions. Close the lid and let it cook for 5 min.
6. Now gently turn the ponganalu using fork. Close the lid and let it cook for 5 more minutes.
7. Take out and serve hot with palli chutney or coconut chutney.