Introduction:

Ponganalu is a traditional snack item of Andhra Pradesh. It is a fluffy and smooth food item made mostly in the Mahbubnagar district of Telangana. It is sometimes stuffed with onions, corn or coriander for taste.

What we need:

• Oniions – 1

• Curry leaves – 2

• Sufficient salt

• Rice – 2 Cups

• Sufficient oil

• Corainder leaves – 3

• Some Black Gram

• Green Chili – 2

• Sufficient – Fenugreek

• Coriander seeds – 1Tsp

• Some Bengal Gram

• Seperate One Cup Black Gram

• Cumin seeds 1/2 Tsp

• Some Eating soda

 

Preparation:

Preparation of Liquid Flour :

Initially one day before two cups of rice and one cup of black gram should be soaked.

Fenugreek, Coriander seeds, Cumin seeds should be fried in oil then should be added in the process of grinding soaked rice and
black gram.

Then the liquid flour will be ready for ponganalu.

For Tempering:

• Heat 3 Tsp oil in Pan

• Now add Cumin Seeds

• Then add Green Chili

• Add Onion

• Add Curry Leaves  and bengal grams, add some black gram and add some coriander leaves

• Finally Sufficient salt

• Try to fry all these things nicely in low flame

Now add the tempered things to previously prepared liquid flour and then Mix it Completely which becomes ready for making Ponganalu

Making of Ponganalu:

• Heat the Ponganalu Pan and Add sufficient oil in each of the units and let the oil gets heated

• Now thoroughly mix the flour again and try to fill each of the units of the pan

• Put the pan cover, slightly increase the flame and allow it for 2 or 3 min

• After 2 mins, now drop some oil on each of the units so that it doesn’t get sticked when it is fliped to other side, again allow it for 2 mins

• After 2 mins, use the special stick and try to reverse all the units slowly in low flame, again allow it for one or two mins

• Now try to remove it carefully with the same ponganalu stick

 

• Now the hot Ponganalu are ready to serve.

• Now Ponganalu can be eaten with pudina or tomato chutney or any chutneys

Video on Making Ponganalu