Ponganalu or paniyaram are ball shaped dumplings made with idli or dosa batter. These are one of the breakfast dishes made in South India. These Methi Ponganalu/Paniyaram is a simple made with Idli batter, methi/ fenugreek leaves, tempering. The Ponganalu taste delicious and it’s a good way to serve greens for breakfast.

You can find non stick pans and cast iron pans. I like the non stick pan as there is no need of oil in making this delicious breakfast.

Preparation Time: 5 minutes

Cook Time : 10-12 minutes

Makes : 24


Idli Batter : 1 1/4 cup

Methi leaves : 1 cup chopped

Turmeric : 1 teaspoon

For Tempering:

Jeera : 1/4 teaspoon

Mustard seeds : 1/4 teaspoon

Urad dal : 1/4 teaspoon

Curry leaves : 1 sprig


Take the idli batter in a bowl and add the chopped methi leaves, turmeric and mix well.

Heat oil for tempering, add the ingredients listed under for tempering except curry leaves and let the seeds splatter. Add curry leaves and add tempering to the batter.

Using a spoon, put the batter into the paniyaram pan and place the pan on the stove on medium heat. Close lid and cook for 5 minutes, turn the paniyarams and cook for another 5 minutes or until the outer layer is golden brown and crisp.

Serve hot with coconut chutney, peanut chutney or podi.