CARROT PONGANALU / CARROT DOSA BALLS

INGREDIENTS: Rice flour, Soar curd, Salt, Onions, Carrot, Green chilly paste, Avalu (mustard seeds), Jeera (cumin seeds), Coriander, Curry leaves


PREPARATION:

• Mix rice flour and soar curd ina n bowl as thick batter 
• Let this ferment for 7-8 hours or 1 night
• In another bowl, add chopped onions, coriander, curry leaves, grated carrot, salt, green chilly paste, t spn avalu, jerra, prepared batter and mix finely
• Place ponganala panam or semi balls shaped pan on flame
• Add little oil and pour the batter into the semi circles
• Simmer in low flame, by closing the lid
• Roast it on both sides
• Dish out and serve
• Tastes good with onion red chilly chutney or kobberakaram
• Good snack item for kids also..

Along with few leafy vegetables like palak can be added when preparing for kids