Have you wondered what to do with the bit of dosa batter that’s soured, and definitely not enough to make an entire batch of dosas? Well, the best solution for this situation are ponganalu. Of course, in my house, we specifically sour the batter to make them! πŸ˜‰
The credit for teaching me how to make this amazing snack goes to my sis-in-law. πŸ™‚

To start with, you need a special pan (ponganalu pan) that is available in most Indian markets. You may find them made of alloy, cast iron, or also in non-stick versions!


Dosa batter
2-3 green chillies
1 large onion
3-5tsp chana dal (depending on amount of batter)


  • Soak the chana dal in the dosa batter overnight.
  • Heat the pan on a low flame till completely hot.
  • chop the green chillies and onion into fine pieces and add to the dosa batter
  • Once the pan has heated sufficiently, pour in a tsp of oil in each of the hollows and spread it around using a table-spoon.
  • Pour in the batter into the hollows, and pour some oil around it, not unlike making a dosa.
  • Take care in this step, as the ponganalu will fluff up during the process, and too much batter will make the flipping-over unwieldy and difficult.
  • Once the edges of the batter start turning brown, gently lift from the hollow and turn over. Pour some more oil.
    • You need to exercise a lot of patience for this step, and it takes a lot of practice to be able to flip the ponganalu neatly.
  • Once both sides have been sufficiently browned, take off the pan.

Serve hot with cocnut chutney or kura podi.

This is a really nice snack to make to accompany the evening tea/coffee.


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