The batter is not fried so it's a pretty healthy dish too.
Preparation Time: 10 minutes
Batter Soaking & Fermentation Time: 8 hours
Cook Time: 7-8 minutes per batch
Serves : 5-6
Minappappu/Urad Dal : 1 cup
Parboiled Rice : 2 cups
Batter : All of the fermented batter
Green Chilies: 10-12 chopped
Ginger: 3" piece chopped finely
Jeera/Cumin Seeds: 1 teaspoon
Salt to taste
Wash and soak rice and dal with double the water in a large bowl for at least 4 hours.
Grind them into a fine paste adding water as needed like dosa batter. The batter should be smooth but still thick.
Let it ferment for 4-5 hours.
Take out the batter, mix all the ingredients listed for Pongadalu and mix well. Add 1/4 cup of water if needed.
Take the Pongadalu pan, put a drop of oil in each one. Put the pan on top of the stove, add the batter to the pan.
Close lid and cook for 4 minutes. Take the lid off and turn the Pongadalu. Cook for 3-4 minutes.
Serve hot with mango pickle or coconut chutney.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63