I love using up leftover idli or dosa batter for ponganalu, they make for a great snack or breakfast. There are very few things we can't find on Amazon. I was pleasantly surprised when I found a ponganala penam on Amazon, apparently the Danes use the same pan for pastries called aebleskivers and the pan is called an aebleskiver pan. Amazing isn't it?
I love using this pan and I have used it for making all kinds of things, from ponganalu to masala vada, to vegetable koftas , it is a good replacement for deep frying. The pan that I have is a beautiful cast iron one and can make seven at a time. While it is good for small quantities, I have hesitated to make it when we have company, because it takes a long time to make them. This morning, I experimented using my non stick mini muffiin pan and they turned out awesome. I am super excited to share this recipe. I feel so glad that good sense prevailed on me and I took pictures of my experiment to share with you all!
Dosa batter - 1 and 1/4 cup
Yellow onion - 1/2 medium sized finely chopped
Ginger - 1 tbsp
Green chillies - 2 finely chopped
Cilantro - a handful finely chopped
Cumin seeds - 1/2 tsp
Salt to taste
Oil for coating the muffin tray
Pre heat oven to 350 F.
Take dosa batter and add all the ingredients other than oil.
If the batter is thin, add 2 tbsp of rice flour otherwise add one tablespoon.
Coat the mimi muffin pan with oil, or if you are comfortable using cooking spray, spray the pan.
Fill the pan with the batter.
Bake on bottom rack of oven for 35 minutes.
They slide out of the pan pretty easily.
Serve with a chutney or ketchup.
Since this was an experiment, I tried one after 30 minutes, it needed five more minutes, that's why, one is missing!