• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Fibre rich spicy ponganalu

250g – fine semolina/sooji,dry fried,
150g – oats
2 – onion, chopped fine
8 – 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
3 tbsp – oil
6 tbsp – curds
1/8 tsp – baking soda Haldi, a pinch (optional)
Directions
Apart from the oil, mix all the ingredients, add water and prepare batter (of idli batter consistency)
Put to one side until later.
Check consistency 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, and sprinkle oil over them.
Cook covered for 3-4 minutes until they have become golden brown.
Turnover and let it cook for another 1 or 2 mins.
Remove on to a serving plate, repeat the procedure with the remaining batter.