Poha (Rice flakes) Pongadalu

Today my recipe is yummy poha ( rice flakes) pongadalu.This is very ideal snack for evening.This is made by poha (rice flakes), rice, curd and some vegetables like carrot.I used raw rice to make pongadalu. You can use rice flour also.This is a combination of carbohydrates, proteins,fiber,some vitamins and minerals. I think this is complete food for everyone. We can eat it with coconut chutney or tomato chutney. I added carrots, onions and soaked moong dal to this batter. You can use your favourite vegetables.This is very spongy and tasty to eat. I hope you follow my recipe and enjoy cooking.........

Ingredients:

Poha (rice flakes) - 1 cup

Par-boiled rice - 2 cups

Curd - 1 cup

Ginger, finely chopped - 1 tsp

Green chilli ,finely chopped - 2 tsp

Onions, finely chopped - 1/4 cup

Jeera - 1 tsp

Grated carrot - 2 tbsp

Coriander leaves,finely chopped - 1 tbsp

Soaked moong dal - 2 tbsp

Salt to taste

Oil - 2 tsp

Method of preparation:

1. Soak par-boiled rice in water for 4 hours. Soak poha (rice flakes) in curd(yougart) for 30 minutes.
2. Soak moong dal in water for 15 minutes and keep it aside.
3. If you use rice flour instead of rice you can add 4 cups of  rice flour for 1 cup of poha.
4. Grind rice and poha in wet grinder/food processor to make batter like normal dosa batter.Don't add more water.
5. Now add onions, carrots, jeera, ginger, green chilli, soaked moong dal and coriander leaves and mix well. Finally add salt and mix well.
6. Allow the batter to ferment for 2 hours or use instantly also. 
7. Heat cast –iron pan with slots (guntalu) add few drops of oil and heat it on a medium flame. 
8. Take a spoon full of dough and add it to the mould as shown above. Once they turn golden brown on one side with a knife turn them to the other side. Let them cook for a while and take them out into a plate.
9. Now yummy and healthy poha (pongadulu) is ready to eat with coconut chutney or tomato chutney.

Multi Grain Pongadalu

 

Ingredients:

Boiled Rice-1 cup

Chana dal-1/2 cup

Urad dal-1/2 cup

Tuar dal-1/2 cup

Moong dal-1/2 cup

Soya beans-1/4 cup

Horse Gram-1/4 cup

Masoor dal-1/4 cup

Finger Millet-1/4 cup

Pearl Millet-1/4 cup

Wheat-1/4cup

Onions-2

Green chilli-4

Ginger-small piece

Black pepper-1 tsp

Cumin seeds-2 tsp

Oil-4 tbsp

Chopped Curry leaves-3 tbsp

Coriander leaves -2 tbsp

Salt to taste

Method of preparation:

• Take a bowl and add above mentioned grains to it.  Add water to the bowl and wash the ingredients.
• Fill the ingredients with water and soak them for 6 hours or preferably soak overnight.
• Grind the soaked ingredients in a wet grinder or mixer grinder to a smooth batter.
• The batter should be of Idly batter consistency. Transfer the batter to a bowl and add salt. Mix the batter well and place this bowl in a plate and partially cover it with a plate.
• Allow the batter to ferment. It may take 4 to 6 hours or use instantly also.
• The same dough is used for making gunta pongadalu or dosa
•  Peel the onions and chop them finely. 
• Crush black pepper to a coarse powder using mortar & pestle and keep it aside.
•  Wash and clean green chilies and ginger.
•  Grind green chilies, ginger and cumin seeds to a coarse paste.
•  Add onions, black pepper powder, above green chilli paste, chopped curry leave and coriander leaves to batter and mix well.
•  Heat cast –iron pan with slots (guntalu) add few drops of oil and heat it on a medium flame.
• Take a spoon full of dough and add it to the mould as shown above.
•   Once they turn golden brown on one side with a knife turn them to the other side.
•  Let them cook for a while and take them out into a plate.
• Serve them hot with peanuts chutney and sambar for breakfast or as an evening snack.