- Dosa/Idli Batter - 2 cups
- Sprouts - 1/2 cup
- Diced Onion - 1/2 cup
- 1 Chilli/ to taste
- Add chopped onions, green chilli, sprouts(mung and desi chana) to the batter.
- Pour few drops of oil into each depression of the ponganalu penam. For the first serving, add a few drops more oil, otherwise they tend to stick. Heat the pan on medium for a minute.
- Spoon batter into each depression. The batter should be just below the level of the pan as the batter will expand on cooking. Cook on medium flame with lid for 2-3 mts undisturbed. You can see the ends leaving the pan and the top of the batter just cooked. The crust should be crsip and golden brown.
- Turn over with help of a spoon or fork and allow to cook on medium for 2-3 mts without lid.
- Serve hot as is or with chutney/sauce.
- I used a mix of mung and kala channa sprouts.Raw sprouts can be added as they get cooked along with the batter. Both channa and mung sprouts were cooked thru. I have stopped using channa and mainly use moth and mung sprouts now with ponganalu.
- Onions and sprouts are optional. Ponganalu with plain batter are tasty too.
Verdict: Healthy/crispy and sprouty too. Though some nutrition is lost when sprouts are cooked, I would prefer eating them cooked than not eating at all. Not many people would like to eat raw sprouts. My son loves them and calls them mini fried idli.