Sprouts Ponganalu

  1. Dosa/Idli Batter - 2 cups
  2. Sprouts - 1/2 cup
  3. Diced Onion - 1/2 cup
  4. 1 Chilli/ to taste

  1. Add chopped onions, green chilli, sprouts(mung and desi chana) to the batter.
  2. 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. 
  3. 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.
  4. Turn over with help of a spoon or fork and allow to cook on medium for 2-3 mts without lid.
  5. Serve hot as is or with chutney/sauce.

  1. 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.
  2. 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.

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