Wednesday, December 04, 2013

Masala Ponganalu(Stuffed Paniyaram)

for batter:
Rice 1cup
Urad dal/Black gram dal/ minapappu 1/2cup
                      Wash and soak rice and dal for 3-4 hrs. Grind as a dosa batter. It should be pouring consistency. cover and keep aside over night or 6-7hrs.note: Left over dosa batter is great for this ponganalu. it should be little sour.
Add little salt and red chilli powder to batter(adjust).

for stuffing:
Potato(boiled and mashed) 1cup
Onion finely chopped 1
Green chilli finely chopped 3
Curry leaves finely chopped 10
Corn 1/4cup
Green peas 1/4cupGinger finely chopped 1/2inch piece
Salt to taste
Turmeric powder 1/2-1tsp
coriander powder 1/4tsp

Popu:Cumin seeds 1/2tsp
Mustard seeds 1/2tspChanna dal 2tsp

1. Heat 2tsp oil in a pan add popu items one by one and fry.
2. Add onion, ginger, curry leaves fry for one minute.
3. Now add corn and green peas fry for 1minute.
4. Add green chilli, salt, turmeric powder mix well.
5. Now add mashed potato mix well and fry.
6. Finally add coriander powder mix well and remove from stove.

Stuffeing is ready.... now heat paniyaram pan.

 Take a bowl add batter little salt, red chilli powder mix well.
 Place the pan on stove and keep it medium to high flame and put oil in each impression.
   when the skillet is hot then take a spoon or small laddle pour batter about 1/2 level to each impression, add 2tsp Potato masala filling now and pour the batter to cover the stuffing.
  Keep the stove on medium flame, sprinkle little oil on top of ponganalu  cover and cook for 1 minute.

 Gently lift ponganalu with spoon/ponganalu lifter/ fork, they cooked completely then should come out easily with out sticking to the pan. Otherwise cook some more time.
         Turn/flip each one and cook for 2minutes and take out from the pan, completely cooked then should come out easily. 
  Again Pour/season with oil and do the next batch by following the same steps.

       Serve hot with curry leaves powder/ coriander spice powder or as it is.. or of your choice of sause


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