Lentil Rounds (a.k.a Ponganalu)

By: Esther Vasa


To be soaked in sufficient water:
Black Gram – ½ cup
Rice – 2 cups
Bengal Gram – 2 tbsp
Red Gram – 2 tbsp
Fenugreek seeds – 1/8th tsp

To be mixed in the batter:
Onion – 1 finely diced
Green Chillies – 2 finely diced
Grated Carrot – 1/4th cup
Diced Ginger – 1 tbsp
Diced Curry Leaves – 6
Diced Cilantro – 2 tbsp
Salt to taste
Olive oil

This dish is a very common dish for breakfast from my hometown Anantapur in South India. You could use this as an entrée. Very light and delicious!

Soak the ingredients listed under “To be soaked in sufficient water” at least for six hours. Blend the soaked ingredients to get a thick paste with pancake consistency. Allow it to ferment for about four hours. Then when you are ready to make your “Lentil Rounds”, mix the ingredients listed under “To be mixed in batter”.

The skillet you will use for this recipe resembles a donut pan with round impressions. If you do not have such a pan, just use a pancake pan and make lentil pancakes. Lentil Pancakes taste just as good as the lentil rounds, anyways. My son enjoys the Lentil Rounds and so I make them quite often for his sake.

Heat up the skillet and grease your each rounded impression with olive oil. Then, using a rounded ladle, fill each round with the batter and cover the skillet with an easily removable lid. It takes about 3-5 minutes to cook on one side. Turn around the lentil rounds and let them cook on the reverse side for another three minutes. Transfer them onto a serving plate and serve with a nice chutney or pachadi.

Preparation Time: 1 hour (excluding the soak time)

Serves: 4-5 (you get around 20 lentil rounds)