Wash 1 cup of rice, 1/2 cup urad dal, 1/2 tablespoon of menthi seeds and 2 tablespoons of chenna dal all together, and soak for 4 hours. Grind to prepare the ponganalu batter. It should pour consistently. Cover the batter and keep it aside overnight. Note: the longer the batter is kept aside, the better the taste of the ponganalu, it will be a little sour.
In the mixer, add green chillis and rock salt, grind it, and add this to the ponganalu batter. Then, add jeera, chopped onions, coriander, turmeric and curry leaves, and mix all together very well.Now, take the ponganalu pan and place the pan on stove over a medium flame and put oil in each compartment. When the pan is hot, take a spoon and fill the compartments with the ponganalu batter. When brown spots appear at the edges, gently lift the ponganalu with a spoon, turn the ponganalu, and when both sides turn brown in colour, take them out.Now, your ponganalu is ready serve with peanut chutney!
Preparation for Peanut Chutney
First, take a pan, place it on the stove, add peanuts, fry it over a very slow flame, and keep it aside. In the pan, add half a spoon of oil and add green chillis. Fry it for 2 minutes and keep it aside. Next, take little tamarind and soak it in water for 5 minutes.In the mixer, add all the items (peanuts, green chillis, tamarind, salt, and add some water. Grind it until it becomes smooth. Now, pour it in a bowl. Now, make thadka by adding oil, mustard seeds, jeera, curry leaves and red chillies. Add this thadka to the chutney. Now, your peanut chutney is ready to serve with ponganalu, dosa, or idly!
Indu's Kitchen 