Somehow, I’ve been missing participating in Nandita’s Weekend Breakfast Blogging, an event celebrating the much neglected, overnight fasting breakers - the morning mini meals (breakfast/tiffin). “A twist in the plate” is the theme for this month’s WBB. Taking an old recipe and adding our own touch and improving it a little bit is the idea behind the theme.
Ponganalu, the classic Rayalaseema breakfast, the recipe is fine on its own. Leftover dosa batter, onions, chana dal, green chillies and cilantro, mixed and cooked in a special ponganalu pan. The result is small goblets or space saucer shaped rounds - fun and tasty on their own. My twist to this old classic is adding a bunch of finely chopped spinach and few tablespoons of sara pappu (chironji) and watermelon seeds. Mixed with dosa batter and cooked to crispy, crunchy perfection in ponganalu pan. Less batter, more ingredients and better ponganalu, that’s papa johns pizza, sorry:), that’s my “twist in the plate” ponganalu and my contribution to Weekend Breakfast Blogging.
Spinach, Sara Pappu and Watermelon Seeds in Ponganala Batter
Cooking Spinach Ponganalu in a Special Ponganala Skillet
Spinach Ponganalu with Peanut Chutney ~ For Nandita’s WBB-”Twist in The Plate” Event
Detailed Recipe and images of traditional Ponganalu - Here
To purchase a skillet similar to Ponganala Pennam - Click Here
