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 Carrot and Coriander Ponganalu/Paniyaram is a simple dish made with Idli batter, grated carrot, coriander leaves and tempering. The Ponganalu taste delicious and it’s a good way to serve veggies and 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
Coriander leaves : 1 cup chopped
Carrot : 1 cup grated
Onion : 1 small chopped
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 coriander leaves, grated carrot, chopped onions 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.