Ingredients:

  • 1 cup mixed millets (such as foxtail millet, little millet, barnyard millet, etc.)
  • 1/4 cup urad dal (black gram dal)
  • 1/4 cup chana dal (split chickpeas)
  • 2-3 green chilies, finely chopped
  • 1-inch piece of ginger, finely grated
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped fresh coriander leaves (cilantro)
  • 1/4 cup finely chopped curry leaves
  • Salt to taste
  • Oil for greasing the ponganalu pan (appe pan)

Instructions:

Preparing the Batter:

  1. Wash the mixed millets, urad dal, and chana dal under running water.
  2. Soak them in water for about 4-5 hours or overnight.
  3. Drain the water and grind the soaked millets and dals into a smooth batter using a little water as needed. The consistency should resemble dosa batter—thick yet pourable.
  4. Transfer the batter to a mixing bowl.

Preparing the Ponganalu Mix:

  1. To the batter, add chopped green chilies, grated ginger, chopped onions, chopped coriander leaves, chopped curry leaves, and salt to taste.
  2. Mix everything well to ensure even distribution of ingredients.

Making the Ponganalu:

  1. Heat the appe pan (pongali pan) on medium heat and grease each mold with a few drops of oil.
  2. Once the pan is hot, pour spoonfuls of batter into each mold, filling them about 3/4 full.
  3. Cover the pan with a lid and allow the ponganalu to cook on medium-low heat for 3-4 minutes or until the bottom side turns golden brown and crispy.
  4. Carefully flip each ponganalu using a skewer or spoon and cook the other side for another 3-4 minutes until golden brown and cooked through.

Serve:

  1. Once both sides are crispy and cooked, remove the ponganalu from the pan and transfer them to a serving plate.
  2. Serve hot with coconut chutney, tomato chutney, or any chutney of your preference.