Thursday, December 30, 2010
These are made with leftover dosa batter. One can make a great breakfast in much less time.
Ginger Garlic Paste 1/2 tbsp
Chana dal 2 tbsp (Soak in water for 10 minutes)
Pich of baking soda and turmeric
1. Mix all the ingredients together.
2. Heat Guntha Ponganala pennam on a medium heat. Brush some oil on each immersion. Pour batter in each immersion and let it cook for 3 to 4 minutes with the lid closed.
3. Turn over each ponganam with a spoon, add some oil. Let it fry for a while and take them out. Serve hot.