Mixed vegetable ponganalu

February 23, 2017

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



  1. Add all ingredients except oil and mix well.

  2. Heat the ponganala penam/ aebleskiver pan on medium heat till it is evenly hot.

  3. 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.

  4. Add a few drops of oil on the top.

  5. Let them cook for a few minutes and start flipping them. I used  a skewer, you could use a fork.

  6. After flipping them all, add a few drops of oil along the sides of each slot.

  7. Let them get thoroughly cooked.

  8. The batter made two pans (14) ponganalu.


Enjoy them while they are hot!
















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Hi There

I'm Sirisha. I cook simple vegetarian food. You will find Indian vegetarian family recipes and will be privy to my experiments. Happy cooking!

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