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Fibre-rich, spicy ponganalu
Category : Oats, Andhra recipes, Breakfast
Servings : 5
Time Taken : 30-45 mins
Rating :
Method
- Mix all the ingredients (except oil), add water and prepare batter (of idli batter consistency)
- Keep aside for 1 hour.
- Check consistancy of batter (as sooji absorbs more water and batter thickens) and add water if necessary.
- Grease paniyaram pan, pour spoonfuls of batter into the depressions, sprinkle oil over them.
- Cover and cook for 3 to 4 min, till they become golden in colour.
- Turn over and let it cook for another 1 or 2 mins.
- Remove on to a serving plate, repeat the procedure with the remaining batter.
- Serve with any chutney as breakfast/evening snack.
Ingredients:
250g - fine semolina/sooji,dry fried, 150g - oats 2 - onion, chopped fine 6 - green chillies, chopped fine 1 tsp - chopped ginger 1 tbsp - chopped coriander leaves 1 tsp - chopped curry patta leaves 1/2 tsp - jeera, dry roasted Salt 2-3 tbsp - oil 6 tbsp - curds 1/8 tsp - baking soda Haldi, a pinch (optional)
250g - fine semolina/sooji,dry fried, 150g - oats 2 - onion, chopped fine 6 - green chillies, chopped fine 1 tsp - chopped ginger 1 tbsp - chopped coriander leaves 1 tsp - chopped curry patta leaves 1/2 tsp - jeera, dry roasted Salt 2-3 tbsp - oil 6 tbsp - curds 1/8 tsp - baking soda Haldi, a pinch (optional)
RECIPES BY UMA DEVI RAMACHANDRA
