I was very adventurous and decided to make 101 varieties. I believe there even more than this, however, I will be happy when I reach my 101 varieties. Each one has to be different and not just a chance in filling etc. So coming to the post for today, this is something authentic from Andhra, called the Puli Bongaralu / Puli Ponganalu. Trust me the name had me in fix for over the past couple of days.
I never liked the fact about christening a regional dish with English names, be it translating or transliterating. Either way, it loses its charm. So when I got the recipe from Amma, I was bent on getting it right. She said this is from Ananthapur District, however, Athamma didn’t know this dish. Amma asked Daddy who had seen the cookery show from which she made this and he said it’s called Puli Bongaralu. I was having two minds if there would be a dish that’s called as this.
As a final shot, I searched the net and found a reference to this being made in Nellore. Maybe the next time I talk to my Aunt who lives there, I will confirm. Other than the name, the dish really gelled well with our taste buds. There is a different feel to the ponganalu and yes even at the risk of hubby dear saying this is just another dosa, I beg to differ!
Puli Bongaralu | Puli Ponganalu
For the Batter
- 2 cups Raw Rice
- 1 cup Curds /Yogurt
- 1 tsp Fenugreek Seeds /Methi Seeds
- 2 to 3 Green Chillies
- 2 inch Ginger
- Salt to taste
- A pinch Cooking Soda
- Cooking Oil for cooking
- Wash and soak the rice in curds for over 12 - 14 hrs.
- In a mixer, grind the green chillies, ginger and salt to a smooth paste, grind the rice along with curds with enough water to get a dropping consistency.
- Add the masala paste, soda and keep it covered for 30 mins.
- After that grease a kadhai and pour a ladleful of batter and slightly spread. Sprinkle oil around and cover to cook on lower flame.
- Once the bottom is cooked, flip to the other side and cook.
- Serve with Coconut Chutney.