Ponganalu

Ingredients:

Urad Dal 1 cup
Rice 2 1/2 cups
Chana Dal 3/4 cup
Onion 1
Green Chiles 3
Cilantro few sprigs
Salt to taste
Oil as required

Method of preparation:

Peel, remove ends and finely chop onion.
Remove stems, wash and finely chop green chiles.
Clean, wash and finely chop cilantro.
Soak chana dal in few cups of water for an hour.

Soak rice and urad dal in sufficient water for 4-6 hrs.
Grind the soaked rice and urad dal into smooth thick paste adding sufficient water.
Leave the batter overnight to ferment.

Heat aebleskiver pan or appam pan on medium heat.
Grease the moulds with little oil and let the pan heat a bit.

Take few scoops of fermented batter, add soaked chana dal, onion, green chile, cilantro and salt.
Mix thoroughly and fill in the moulds of the aebleskiver pan.
Once the bottom starts to brown, carefully turn on other side and let it cook for a minute.
Remove from the pan and repeat the same with remaining batter.
Serve ponganalu with coconut chutney or with any other chutney and sambar.

Notes: For instant ponganalu, use leftover dosa batter and thicken it if necessary with rice flour.