Authentic Ponganalu Recipe- Urad Dal, Oats & South Indian Savory Pancakes

Last Updated on 2 months by Neha Deshmukh

Authentic Ponganalu Recipe – Urad Dal, Oats & South Indian Savory Pancakes

Introduction

Oh, Ponganalu! Just the name brings back memories of Sankranti celebrations at my grandmother’s house. The aroma of these savory pancakes sizzling on the ponganalu pan (a special mold) is pure nostalgia. If you’ve never had Ponganalu, you’re in for a treat! These aren’t your average pancakes – they’re a delightful blend of textures and flavors, and surprisingly easy to make at home. Let’s get cooking!

Why You’ll Love This Recipe

This Ponganalu recipe is special because it combines traditional flavors with a healthy twist. The addition of oats powder adds a lovely texture and nutritional boost without compromising the authentic taste. It’s a fantastic savory breakfast, snack, or even a light dinner. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to make these delicious Ponganalu:

• ¼ cup black gram dal (urad dal) – about 60g
• ¼ cup bengal gram (chana dal) – about 50g
• 1 cup oats powder – about 80g
• 3 tbsp rice flour – about 25g
• ½ cup thick buttermilk – about 120ml
• 1 small onion, chopped
• 1 ½ tsp green chilli ginger paste
• 1 tsp cumin seeds
• 1 pinch turmeric powder
• 2 tbsp fresh coriander leaves, chopped
• 1 sprig curry leaves
• Oil for shallow frying
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Urad Dal & Chana Dal – The Protein Powerhouse

Urad dal (black gram) and chana dal (bengal gram) are the stars of the show. They create a wonderfully fluffy and flavorful base. Soaking them is crucial – it softens them for a smooth paste.

Oats Powder – A Healthy Twist

I love adding oats powder for extra fiber and a slightly nutty flavor. You can easily make your own by grinding rolled oats in a blender.

Rice Flour – For the Perfect Texture

Rice flour helps bind the batter and gives Ponganalu that lovely crispness. Don’t skip it!

Buttermilk – The Key to Fluffiness

Buttermilk adds a delightful tang and helps create a light and airy texture. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5-10 minutes.

Regional Variations in Spices

While cumin and turmeric are staples, feel free to experiment! Some families add a pinch of asafoetida (hing) for extra flavor, or a dash of red chilli powder for a bit of heat.

Step-By-Step Instructions

Alright, let’s get to the fun part – making the Ponganalu!

1. First, soak the urad dal and chana dal together in water for at least 2 hours. This is important for a smooth batter.
2. Drain the soaked dals and grind them into a thick, smooth paste using minimal water. You want a paste that’s not too runny.
3. In a large bowl, mix the dal paste with chopped onions, green chilli-ginger paste, cumin seeds, turmeric powder, rice flour, oats powder, curry leaves, and coriander leaves.
4. Pour in the buttermilk and mix everything thoroughly. Add a little water at a time to adjust the consistency – you’re aiming for a batter that’s similar to a thick dosa batter.
5. Let the batter rest for 10-15 minutes. This allows the flavors to meld and the batter to thicken slightly.
6. Heat a ponganalu pan over medium-low heat. Add a few drops of oil to each mold.
7. Pour the batter into each cavity of the ponganalu pan. Don’t overfill!
8. Cover the pan and cook for 4-5 minutes, or until the bottom is golden brown.
9. Flip the Ponganalu using a spoon and cook uncovered for another 2-3 minutes, until golden brown and crispy.
10. Serve warm with your favorite chutney or pickle!

Expert Tips

Here are a few tips to help you nail this recipe:

Achieving the Right Batter Consistency

The batter should be thick enough to hold its shape but pourable. If it’s too thick, add a little water. If it’s too thin, add a little rice flour.

Perfecting the Ponganalu Shape

Don’t worry about making them perfectly round! A rustic shape is part of their charm. Just make sure the batter fills each cavity evenly.

Troubleshooting Sticking Issues

Make sure your ponganalu pan is well-seasoned and heated properly. Adding enough oil to each mold is also key. If they still stick, try reducing the heat slightly.

Variations

Let’s get creative!

Vegan Ponganalu

Simply use plant-based buttermilk (almond or soy buttermilk work well) to make this recipe vegan-friendly.

Gluten-Free Ponganalu (Naturally Gluten-Free!)

This recipe is already naturally gluten-free, as long as your oats powder is certified gluten-free.

Spice Level Adjustment – Mild, Medium, Spicy

Adjust the amount of green chilli-ginger paste to your liking. For a milder flavor, use less green chilli. For a spicier kick, add a pinch of red chilli powder.

Festival Adaptations – Sankranti Special

During Sankranti, my family loves to add a sprinkle of sesame seeds to the batter for extra flavor and texture.

Serving Suggestions

Ponganalu are delicious on their own, but they’re even better with a side of:

• Coconut chutney
• Tomato chutney
• Allam Pachadi (ginger pickle)
• Sambar

Storage Instructions

Leftover Ponganalu can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or toaster oven to restore their crispness.

FAQs

Got questions? I’ve got answers!

What is Ponganalu and where does it originate from?

Ponganalu are a traditional South Indian savory pancake, originating from Andhra Pradesh and Telangana. They’re especially popular during the Sankranti festival.

Can I use a different type of flour instead of rice flour?

You can experiment with other flours, like sorghum flour or millet flour, but rice flour gives the best texture.

How can I make the Ponganalu batter ahead of time?

Yes! You can make the batter a day ahead and store it in the refrigerator. You might need to add a little water to adjust the consistency before cooking.

What is the best chutney to serve with Ponganalu?

Coconut chutney is a classic pairing, but tomato chutney and allam pachadi are also fantastic choices.

Can I make Ponganalu in an air fryer?

While traditionally made in a ponganalu pan, you can try baking them in an air fryer at 180°C (350°F) for about 8-10 minutes, flipping halfway through. They won’t be quite as crispy, but it’s a convenient option!