Saturday, January 9, 2010

Dosa Dumplings - Pongadalu

Dosa Dumplings - aka Pongadalu

For the many years I lived in Andhra Pradesh I am surprised that I never ate pongadalu or for the matter never saw them. Few years ago tasted them at my neighbours home and was so floored by taste and easy of making them especially since these are shallow fried unlike the ones I am used to.

Very easy and versatile to make and can be customized to ones taste very easily, however you would need a special pan to make these not sure if you can replicate in any other way. Let me know if you have ideas to make these without special pan.

serves about 2 makes about (16 pieces)
2 cups dosa batter
1/2 cup red onions finely diced
2 tbsp green chilles finely chopped
1/4 cup grated carrot (optional)
2tbsp curry leaves finely chopped
1/2 turmeric
1 tbsp ginger garlic paste(optional)
3tbsp sour curd/yogurt
salt according to taste

1. Mix all the ingredients well and leave aside for 10 minutes to soak in all the flavors
2. Heat the special pan and when warm add few drops of oil in each crater/hole
3. Spoon the batter into craters and cover with lid
4. Cook for 2-3 minutes and turn the dumplings and allow to cook for 2-3 minutes.
5. Remove from flame and serve hot with your choice of chutney or ketchup.

Makes a quick snack , dosa batter can be substituted with idle batter as well.

3 days into Project 365 and still going strong yay !!


Modified from comments from blog & FB

1. Sra mentions that you don't need a pan to make these , just take some batter in the tips of your fingers, slide it into oil and deep fry it.

2. Rina mentions that you can make a sweet version of this Yum !

3. A friend from FB mentioned that we can use egg poacher to make these dumplings.

4. Another friend mentioned that we could add tomatoes,onions and chilies.

5. These pans in the US can be found at target and are called pancake puffs.

This dish is called Paddu in Karnataka and kuzhi paniyaram in Tamil. So much to learn !!
Thanks guys for your input


sra said...

Sreelu, pan avasaram ledu. Just take some batter in the tips of your fingers, slide it into oil and deep fry it. Freeform. That's how it was always made in our house. But of course, that means a lot more oil.

Srivalli said...

Wow..that plate looks very inviting!

Srivalli said...

Do you mean to say Project 365 involves food posts??> must really be working hard!!!

kitchen queen said...

lovely dumplings like I make the kuzhi paniyaram the same way.

Happy cook said...

Look yumm, pity i dodn't have a pan.

Vanamala Hebbar said...

Nice one...hve to try this :)

Rina said...

Sri, Amma used to frequent pongadalu nearly once a week for breakfast...the pan fried sweet version though..

In Tamil these are called paniyaram..agian they have both spicy and sweet version..and are made in special paniyaram moulds like you used..

Good going Project 365..

Sreelu said...

Thanks Sra updated blog with your input

Srivalli, no I don't intend to post about food everyday , just publishing everything in my drafts :)

KQ thanks !!

HP, no worries check Sra's comments or my updated section you could use egg poacher I belive

Vanamala, If you try let me know how it goes.

Rina, awwwwwww how come I never ate them at your home then.wonder how you make the sweet version ?

Siri said...

I love these.. mummy yeppudu chesevaru. I misss them soo much :)


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