Ponganalu

Crunchy outer layer, easy grip, no mess with chutney and absolutely no need of a plate to stick in one place.... makes Ponganam my all time favorite....just take it and go...once done..come back for another round....until the count fills the tummy. And with the Multipurpose Dosa batter, it's just a matter of preparing tadka(seasoning). 

And all you need is Ponganala pennam (ponganala skillet). I love the traditional stone skillet ...got mine from Tamilnadu.... courtesy of my dear Appa. You can try iron or non-stick skillets too...but food cooked on stone has different flavor ;-).

Ingredients:   

• Dosa batter (for around 20 ponganalu)
• One medium sized Onion
• 10 garlic cloves
• 10 curry laves
• Few springs of Coriander leaves(cilantro)
• 1 or 2 dry chillies
• Salt
• 2 tsp Cumin seeds(jeera) 
• 1/2 tsp turmeric powder
• Soaked Chana daal
• 2 tbsp oil

Preparation:   

Heat oil in a Kadai and then add jeera, finely chopped onion, crushed garlic, curry leaves, dry chillies and chana daal. Fry till onions turn bit brown and then add turmeric powder, salt and finely chopped coriander leaves.

Add seasoning to the batter and mix well.

While preparing the seasoning, heat the Ponganala skillet. Add few drops of oil in each impression and spread it with a spoon. Now add ladleful of the batter in each impression. 

Cover the skillet with lid and cook on low heat for 5 to 10 minutes.

Remove the lid and lift each Ponganam with a spoon and turn it to the opposite side to cook.   

When the Ponganalu are properly cooked, they come out easily and it's more fun to let the kids lift them <be careful with the hot skillet>...and watch them smiling as they pop out :-).   

You can try it with chutney of your choice. But if you are lazy or don't have time...just toss them directly into your mouth ;-).