Ponganalu

Sending this recipie to my dear friend Hari whos is hosting an event on Andhra cuisine

This is one of my fav breakfast.You'll need a special skillet for it.Prestige has a good nonstick pan for this.You can buy it at prestige online Here goes the recipie.

Dosa batter or Idli Batter

Onions finely choppeed

Green Chillies Finely Chopped

pinch of Baking soda

Soaked channadal fistfull

Mix all the ingredients together and add 2 drops of oil in the pits of the skilet.Pour the batter into the pits.Cook on low flame for 5 minutes and cover with a lid.After this turn the ponganulu with backside of the spoon and cook for a minute.Ponganalu is ready serve hot with ground nut chutney.

Uggani

Uggani is mainly eaten in Kadapa,Ananntapur and Kurnool districts for Breakfast.Only in Anantapur district its eaten along with mirchi bajji.My husband said he would eat uggani only if mirchi bajji is there,so finally made mirchi bajji also.

7 Cups Puffed Rice,Borugulu or murmura

1 Onion Cut finely lengthwise and then halved

1 small Tomato chopped finely

3 Green Chillies grinded into a coarse paste

Mustard Seeds

Cumin Seeds

Curry Leaves

1/2 tbsp Lime Juice

1 tbsp Chickpeas powder(roasted and powdered)

Soak the puffed rice in water for 5 minutes athen squeeze the water out and transfer to a collander .Be carefull in squeezing it should not become a paste.Heat 1 tbsp oil in a deep botom skillet and add mustard seeds,cumin seeds,turmeric,Curry Leaves.Saute onions till pinkish and add the green chillie paste and tomatoes.Add the puffed rice and mix well so that this mixture is yellow now.Switch of the stove and add the chickpeas powder and lime juice and mix well.Garnish with Mirchi bajji and enjoy.

Sending it for the Andhra cuisine event hosted by hari