Here is another variation of ponganalu using left over idli batter. Finely chopped carrots, green beans and onions are added to these two bite morsels. These veggies get slightly steamed in the cooking process, but still retain their bright colors and crunch giving them a fresh taste. They make for a great quick evening snack.
Idli batter - 1 cup
Yellow onion - 1/2 finely chopped
Carrot - 1 finely chopped
Green beans - 6-8 finely chopped
Cilantro - handful finely chopped
Ginger - 1 tsp grated
Green chillies - 1-2 finely chopped according to taste
Whole black pepper - 5 coarsely crushed
Cumin seeds - 1 tsp
Salt to taste
Oil for cooking
Add all ingredients except oil and mix well.
Heat the ponganala penam/ aebleskiver pan on medium heat till it is evenly hot.
Add 2 drops of oil in each slot and add a tablespoon or more of batter in each slot, the batter should not overflow from the slot.
Add a few drops of oil on the top.
Let them cook for a few minutes and start flipping them. I used a skewer, you could use a fork.
After flipping them all, add a few drops of oil along the sides of each slot.
Let them get thoroughly cooked.
The batter made two pans (14) ponganalu.
Enjoy them while they are hot!