Ingredients
1 cup Foxtail Millet (or any millet of choice)
¼ cup Urad Dal (Black gram)
2 tbsp Poha (Flattened rice) – optional, for softness
1 tbsp Chana Dal (Bengal gram)
1 medium Onion – finely chopped
2 Green Chillies – finely chopped
1 tbsp Ginger – finely chopped
Few Curry Leaves – chopped
2 tbsp Coriander Leaves – chopped
Salt – as required
Oil – for cooking
Execution
Batter Preparation
Wash and soak millet, urad dal, chana dal, and poha for 4–5 hours.
Grind into a smooth batter using little water.
Add salt and let it ferment overnight or 6–8 hours.
Making Ponganalu
Once fermented, mix in chopped onion, green chillies, ginger, curry leaves, and coriander leaves.
Heat a ponganalu pan/appe pan and grease with a few drops of oil.
Pour batter into each cavity, drizzle a little oil along the edges.
Cook on medium flame until the bottom turns golden brown and crisp.
Flip each ponganalu with a skewer/spoon and cook the other side until golden.
Remove and serve hot.
Additional tips
Add grated carrot, beetroot, or cabbage for extra nutrition.
If in a hurry, you can mix millet flour with leftover dosa batter for an instant version.
Cook on medium flame to ensure they turn crispy outside and fluffy inside.
Serve hot with coconut chutney, peanut chutney, tomato chutney, or sambar.