Thursday, 11 November 2010

Semiya Ponganalu / Vermicelli pan cakes

Semiya Ponganam

This is one of the favourite breakfast of my family including the two years old little one. He always call them as ball due to the funny shape. I personally like it due to the crispy nature outside and soft inside.


Dosa Batter – 1 ½ cup
Boiled Vermicelli – ½ cup
Onion – 1 Chopped into small pieces
Green chilli chopped - 1 tbsp
Roasted pea nuts or roasted channa dal in oil
Curry leaves
Cumin seeds
Curry leaves chopped - 1 tbsp
Corriander chopped - 1 tbsp

Dosa batter, Boiled Vermicelli / Semiya

Mix all the above ingredients. Heat the special pan (Ponganala penam) with little oil and pour the batter to full length and cover it with lid for two minutes.

When you see the light golden colour outside turn the ponganam / Pan cake with spoon and allow it to fry for another two minutes until it turns to gold shade with out covering.

Enjoy ponganalu with spicy coconut powder

Ponganalu with Coconut powder
Instead of boiled vermicelli you can also use left over semiya upma or even rava upma. The rava or vermicelli gives extra crispiness.

 You can also prepare ponganalu with out vermicelli and by just adding onion, chilli, cumin, curry leaves.

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