Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Ponganalu with Spinach and Sara Pappu

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

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Biyyamu (Rice),Charoli (Sara Pappu),Spinach,Urad Dal (Washed) (Tuesday October 31, 2006 at 3:13 pm- permalink)
Comments (33)

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33 comments for Ponganalu with Spinach and Sara Pappu »

  1. They look plump and awesome.. Can I have some.. thats a great twist on the plate.

    Comment by Pavani — October 31, 2006 @ 3:26 pm

  2. Hmm Looks very yummy πŸ™‚

    Comment by Revathi — October 31, 2006 @ 3:54 pm

  3. Hi Indira,

    From past few months i have been visiting your site, this is the first time that i am actually writing a comment.What a splendid job you are doing with your website. I am so amazed to see the beautiful pictures and the recipes you are coming up with. Especially, its so nice to see our andhra recipes. Ponganalu is one of my the favourite foods, it reminds me of my home town Nellore. I remember i use to eat them pretty much everyday, there was a lady who used to make and sell them 4 ponganalu for Rs 1/-

    I just started my own blog, and the inspiration to start that was none other than you. I hope you will check out my website.

    keep up the good job!


    Comment by Madhavi — October 31, 2006 @ 5:02 pm

  4. These look delicious like most of your recipes.

    Comment by krista — October 31, 2006 @ 5:06 pm

  5. Hi Indira,

    I really have to look for sara pappu; for some reason seems extra-appealing to me. The rosematta rice and dal looks great too. I remember now that Inji had posted about that — will go back and read hers as well. Soon I will need another kitchen for all these new things to try! Thanks as always.

    Comment by Linda — October 31, 2006 @ 5:26 pm

  6. bhale vunayi Indira ponganalu

    Comment by lakshmi — October 31, 2006 @ 5:28 pm

  7. wow…they look so nice Indira!

    Comment by Nabeela — October 31, 2006 @ 5:45 pm

  8. cool…what a twist you have there, Indira…good one…

    Comment by Luv2Cook — October 31, 2006 @ 6:03 pm

  9. Hi Indira

    I visit your site everyday at least twice or thrice. I read all your old archives time and again as i find every presentation of yours so wonderful and impressive.
    Every recipe of yours has a natural feel in the method of preparation and also the presentation.
    Ponganalu look to be really nice and am sure they taste yummy too! Your method of preparation of this delicacy is similar to how my mom does…I used to have her make Ponganalu when i was in India. They are simply yummmmmyy!!

    Comment by Deepu — October 31, 2006 @ 8:04 pm

  10. Hi Indira,
    Nice breakfast…the entire breakfast is a twist for me, the skillet being the greatest of all. Being from Eastern Region of India, I am not that familiar with cuisines from the South. My work years in B’lore & my friends have taught to me to like puliyogare,utthapam not to mention all time favs dosa & idly.
    But this skillet, have never seen anything like this. Thanks for sharing , I learnt something totally new πŸ™‚


    Comment by Sandeepa — October 31, 2006 @ 8:37 pm

  11. BTW where do you get these skillets…I mean even in India, is it only in Andhra ?
    Is there water below the skillet ?


    Comment by Sandeepa — October 31, 2006 @ 8:41 pm

  12. ahh..good old left over dosa batter and the experiments i have done with it πŸ˜€
    btw still no fresh spinach in kansas πŸ™ after that ecoli scare and i somehow never liked frozen πŸ™

    Comment by disha — October 31, 2006 @ 9:20 pm

  13. The colors r so beautiful. Can I add you to my blogroll?

    Comment by shankari — October 31, 2006 @ 11:26 pm

  14. Those ponganalu are a real twist in the plate and the palate, Indira. Very tempting pictures!!

    Comment by sailaja — November 1, 2006 @ 1:44 am

  15. Hi Indira,

    Yumm Yumm Ponganalu. We call it “Guntha Ponganalu” at home. And even though I make it here, I still miss the classic touch of my grandmother when she used to make her Ponganalu. Nothing like crispy ponganalu (bite sized), I used to pop one into my mouth as and when I walked by when I was kid πŸ™‚
    Aaah those days! All your posts make me so nostalgic and take me back in India πŸ™‚

    Comment by Latha — November 1, 2006 @ 3:53 am

  16. Now Indira, you are REALLY egging me to buy the ponagalu pan. Whenever I see it in the supermarkets, I think of you. Next time i go, I’ll just buy it. I love these space saucers hahahaha
    And finally thanks for participating in WBB. It feels wonderful to have you around!

    Comment by nandita — November 1, 2006 @ 4:41 am

  17. They look so Delicious and different to me. Since I m from North India, I have never heard about it before. Thanks for the recipe. Will definitely try this one, but do you nees the same kind of skillet for it or it can be cooked in some other pan?

    Comment by Nidhi — November 1, 2006 @ 7:54 am

  18. Hi Indira,
    Ponganalu chaala bagunaayi..However I have never seen my mum using this pan to make these.She normally makes it on the skillet like how we make pancakes.Will get this when i visit india.I tried your rice noodles and also squash burfi.Both turned out good…kp up the good work.

    Comment by Deepa kiran — November 1, 2006 @ 8:34 am

  19. Indira,

    That is a great twist to our good old Ponganaalu! They look yummy too!


    Comment by Nav — November 1, 2006 @ 9:18 am

  20. They look delicious!!!
    Is this the same thing as paniyaaram (tamil)?
    It sounds like it, but not sure – I haven’t tasted either one but after looking at all these pictures, I am craving some πŸ™‚
    I’d too would like to know where to get the skillet in the US…

    Comment by @ — November 1, 2006 @ 12:08 pm

  21. Hello Indira,

    I hope you look at my comment, after all the 20 above.
    After seieng your Rosematta post, I wanted to show you some more varieties of rice that we get here in Bangalore. I have made a post in my new blog about it.Please do visit.


    Comment by Tweety — November 1, 2006 @ 12:26 pm

  22. Hello Indira,
    here I am to thank you for the information you regularly provide on your site. Because of you only, I come to know that there is anysuch even being organized online like VCC of mydhaba and WBB of nandita. just after reading about it on your site, I participated in both of the above. The whole credit of this participating goes to you. Thanks for provide this info, which helps to a newbie like me into this greatly expanded cooking loverÒÒҀő¬ÒҀžÂ’s world. I hope you will have no problem if u tag you url on my site.
    (are there any more such competetions or gatherings r being organized online? if yes, then can u please provide me those info or URLs?I would love to know it . )
    Thanks again.

    Comment by Pooja — November 1, 2006 @ 8:11 pm

  23. Hi Indira.You won’t believe but I made something similar called Appe in Marathi for breakfast today.Will blog about it later.Your version looks very nice too and photos are as usual awesome!

    Comment by madhuli — November 1, 2006 @ 9:20 pm

  24. ooh wow, those look absolutely delicious, Indira!

    Comment by shammi — November 2, 2006 @ 3:53 am

  25. A healthful twist that! Now I’m craving these. I bet the seeds give a nice bite when you eat the ponganalu. We call this guntha-panganam or kuzhi panyaram.

    Comment by Faffer — November 2, 2006 @ 4:10 am

  26. Wow..Thats a real twist on the plate..Indira..
    Good one..I can’t wait to give it a try.BTW,I had tried some of your dishes and it all came very good..Will be posting the photoz soon..Thanks again

    Comment by Annita — November 2, 2006 @ 7:13 am

  27. Hi again Indira: question about the
    “aebleskiver” skillet available through
    yr web site. It has no lid; can we
    make these ponaganalu / paniyarams
    in these without a lid, or will I need
    to search for a compatible lid elsewhere?
    Thanks again

    Comment by Milagai — November 2, 2006 @ 9:17 am

  28. Hi Indira,
    Looks yummy!This looks like the kuzhyappam or morappam that we make in kerala.The base is dosa batter for that too, but little difference in other ingredients.
    Also I tried your lime came out very nice.Thanks for the recipe.

    Comment by sowram — November 2, 2006 @ 11:20 am

  29. That’s a very very VERY interesting recipe, Indira. The Ponganalus look so colourful and inviting. Time to take my Ponganalu pan out of the cupboard. πŸ™‚

    Comment by Vaishali — November 2, 2006 @ 11:40 am

  30. I’ve honestly never thought of using Melon seeds. A very novel concept.

    Comment by Scott at Realepicurean — November 2, 2006 @ 12:41 pm

  31. Thanks all for your nice comments on this recipe.

    Hi Madhavi: Congratulations and best wishes on your new food blog.

    Hi Sandeepa: I have added link to the skillet below this post. You can also directly click on Mahanandi selections to find a skillet similar to this ‘ponganala pan’.
    The skillet is directly placed on stove top. No water is added but in round impressions we would add a teaspoon of oil and then the batter. How they cook, it’s really is a magic.:), all clearly described in my previous post about ponganalu. If you are interested, please check it out. thanks.

    Disha: You Manhattans. What a nervous bunch. πŸ™‚

    Shankari: You don’t have to ask, really, after all it’s your blog. But thanks anyway.

    Nanditha: You are a gracious host and I really enjoyed participating in WBB. Thanks!

    Supriya: Informative post on different types of red rice. Beautiful photos too. I will link to it in my weekend post.
    Thanks Tweety!

    Hi Pooja: you are most welcome and thanks.:)

    Hi Annita: glad to hear that. Look forward to reading your post.

    Hi Milagai: Traditional Indian Ponganala skillet also doesn’t have a lid. The lid I used in my post to cover the skillet was from my kitchen collection (from another pot). Covering the skillet with a lid is my ides to speed up the cooking process and also to reduce oil use in this recipe.

    Hi Scott: Like toasted pumpkin seeds, these watermelon seeds also taste quite good.

    Comment by Indira — November 2, 2006 @ 3:08 pm

  32. Hi Indira…… can you make it any other way if we don’t have the special ponganalu pan???

    Comment by Rooma — November 4, 2006 @ 6:44 am

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