This recipe needs two main ingredients - ragi flour and idli batter. Finely chopped veggies add both flavor and texture the dish. These are perfect to serve with your favorite chutney for breakfast or snack.
About the Recipe
Idli and dosa are a staple in South Indian cuisine. Many households have idli/ dosa batter in the fridge all the time. If you have leftover idli batter and want to make something other than idli or uthappam, then try these Ragi gunta ponganalu aka paniyaram or appe. These are made in a special pan called appe pan or ponganala pan. It is very similar to Danish aebliskiver pan. These little lentil balls have various names based on the region - appe, ponganalu, gunta punugulu, paniyaram, paddu and so on. This is a pretty quick and easy to make recipe. Since you are using leftover idli batter, you are already halfway to making these. This is a perfect dish to make for breakfast, quick lunch or snack. They are also great to pack for kids lunchboxes. Serve with your favorite chutney like this peanut chutney or podi or sambar and enjoy!!
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are ingredients you need to make ragi paddu/ ponganalu recipe:
Instructions
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here is how to make gunta ponganalu recipe with ragi flour:
Make the batter
In a mixing bowl, combine idli batter with ragi flour, salt and enough water to make a thick pourable batter. Cover and set aside for 20~30 minutes.
Cook Veggies
Heat oil in a medium size pan on medium heat. Add mustard & cumin seeds and cook till they start to pop. Stir in ginger, green chilies and curry leaves. Next add the veggies and cook on medium flame until the veggies are crisp tender. Season with salt. Turn off the heat and cool the veggie mixture for a few minutes. Add the veggies to the batter and mix until well combined.
Make Paniyaram
Heat the ponganalu/ appe pan on medium heat. Add about ½~1 teaspoon of into each hole and pour 1~2 tablespoons of batter into each. Cover until lightly browned. Carefully flip each paniyaram and cook until golden brown and cooked through. Serve hot with any chutney or sambar or podi.
Expert Tips
If using refrigerated idli, then take it out about an hour before making the paniyaram.Feel free to use your favorite veggies. Some of my favorites are onions, cabbage, carrot, green beans etc. Make sure to finely chop the veggies before adding to the batter.I sometimes use store bought coleslaw mix. It is very convenient and easy.You can totally skip the veggies or add whatever you have on hand. I sneak in a few veggies because they hide well and my kids haven’t noticed them as of yet.Ponganalu are best served hot. But if you have a few leftover, then refrigerate them in an airtight container for up to 2 days. Make sure to warm them in the microwave until heated through before serving.
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If you happen to buy the Aebleskiver pan to make these paniyaram, then here are some more recipe ideas for you: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
