Dosa batter: leftover will be great (approximately 3 to 4 cups)
1 big red onion - finely chopped
4 green chillies - finely chopped or grind it into paste
Few springs of cilantro - finely chopped
A fistful of channa dal (soaked overnight)
½ teaspoon of turmeric
1 tbsp Oil
Salt to taste
1) Add the chopped onion, chillies, presoaked channa dal ,finely chopped coriander leaves , turmeric and sufficient salt to the dosa batter. Mix it well.
2) Heat the Gunta ponganalu pan / Paniyaram pan, brush with little oil and add sufficient batter in all holes.
3)You can add oil to the top if required.
4)Put lid on top of it. Put flame in medium heat.
5)Gently lift Ponganalu with Ponganalu lifter or with spoons. If properly cooked they should come out easily without sticking to the pan.
6)After sometime turn them upside down in the pan and wait until they turn golden brown color..
7)Check whether the batter is cooked inside. Once done remove them all to a plate.
8)Season the pan with oil, again repeat the steps to cook another batch .
9)Serve hot with coconut chutney.