Sooji-Puffed rice Ponganalu

Sooji-Puffed rice Ponganalu/Paniyaram – This is one of the Rayalaseema’s instant version of ponganalu that do not need any grinding batters. This recipe is prepared with sooji, puffed rice (murmure or maramaralu) and yogurt. Yogurt introduces the sourness to this batter. These are crunchy out side and soft inside and with the combination of the chutney makes you want more and more.

A south Indian breakfast recipe which is known as ponganalu in telugu and paniyaram in Tamil. Typically ponganalu recipe is prepared with leftover dosa batter but this an instant version, this recipe does not need dosa or idli batter.

How to make Sooji-Puffed rice Ponganalu

PREP TIME: 10 MINS  SOAK TIME: 5-6 HRS COOK TIME: 25 MINS  TOTAL TIME: 35 MINS  COURSE: MAIN COURSE  CUISINE: INDIAN SERVINGS : 2

Ingredients

  • sooji – 1 cup
  • puffed rice/borugulu/maramaralu – 3 cups
  • curd – 1.5 cups
  • salt – 1/2 tsp/to taste
  • green chilli paste – 1 tsp
  • cilantro
  • curry leaves – a few – chopped
  • onion – 1/4 cup
  • grated carrot – 1/4 cup
  • ginger garlic paste – 1/2 tsp (optional)
  • water – 1.25 cups
  • chana dal – soaked for 30 min – 1 tbsp

Instructions

  1. Take sooji, puffed rice and yogurt in a big mixing bowl.
  2. Mix well until everything is mixed very well. Add more yogurt/curd or water if needed.
  3. Keep it aside for 5-6 hrs or overnight.
  4. Add chopped onion, grated carrot, ginger garlic paste, salt, soaked chana dal, chopped curry leaves, cilantro and water to make to form thick batter before making ponganalu/paniyaram.
  5. Heat the paniyaram pan. Add few drops of oil in each each hole.
  6. Now fill the holes with a tbsp of batter.
  7. Cover and cook for a minute or 2 or until ponganalu gets cooked slightly.
  8. Once the base turns golden, flip it over to the other side, using the tool that comes with paniyaram pan.
  9. Cook on medium heat until it turns golden brown.
  10. Finally, serve Sooji-puffed rice ponganalu/paiyaram with Carrot chutney or tomato or coconut chutney or any chutney of your choice.

Sooji-Puffed rice Ponganalu – Step by step photo instructions

  1. Take sooji, puffed rice and yogurt in a big mixing bowl.
  2. Mix well until everything is mixed very well. Add more yogurt/curd or water if needed.
  3. Keep it aside for 5-6 hrs or overnight.

4. Add chopped onion, grated carrot, ginger garlic paste, salt, soaked chana dal, chopped curry leaves, cilantro and water to make to form thick batter before making ponganalu/paniyaram.

5. Heat the non-stick paniyaram pan. Add few drops of oil in each each hole.

6. Now fill the holes with a tbsp of batter.

7. Cover and cook for a minute or 2 or until ponganalu gets cooked slightly.

8. Once the base turns golden, flip it over to the other side using the tool comes with paniyaram pan or you can just use a spoon.

9. Cover and cook on medium heat until it turns golden brown.

10. Finally, serve Sooji-puffed rice ponganalu/paiyaram with carrot/tomato/coconut chutney or any chutney of your choice.

Ponganalu with Carrot Chutney

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