Oats Ponganalu

andhra style oats ponganalu
Oats Ponganalu with Coconut Coriander Chutney

Oats Ponganalu

It has been a busy yet fun filled holiday season for me and my family this Dusshera. If its quiet here at my blog space, you now know why. :)I have a few Indian style oats recipes in my drafts that I want to post this week before I move on to some festive recipes for Diwali that is round the corner.

You can find an authentic traditional Andhra style Ponganalu recipe at Kids Zone. An absolutely tasty, healthy Indian style breakfast recipe, Oats Ponganalu, is a variation of the same using oats and chana dal. Another variation that you can try when you have less time on hand is to mix left over idli or dosa batter to a mixture of oats powder and yogurt (omit the soaked dals) and follow the rest of the ponganalu recipe.

indian oats ponganalu
Oats Ponganalu – Indian breakfast recipe

Use a Ponganalu/Paniyaram pan aka Aebleskiver pan to make the

Oats Ponganalu

  Prepare time:
 Serves: 3

 Main Ingredients:

  •  oats
  •   dal


  •   Black gram dal - 1/4 cup (minappa pappu/urad dal) dal, soak for 2 hrs
  •   Bengal gram - 1/4 cup (senaga pappu/channa dal), soak for 2 hrs
  •   Oats powder - 1 cup (grind quick cooking oats to a fine powder)
  •   Rice flour - 3 tbsps
  •   Thick Buttermilk - 1/2 cup (or thick yogurt)
  •   Onion - 1, chopped (small)
  •   Green chilli-ginger paste - 1 1/2 tsps
  •   Cumin seeds - 1 tsp
  •   Turmeric powder - pinch
  •   Fresh coriander leaves - 2 tbsps, finely chopped
  •   Curry leaves - 1 sprig, roughly tear
  •   oil for shallow frying
  •   salt to taste

Method for making Oats Ponganalu

Soak urad dal and chana dal for 2 hrs. Strain and grind the soaked dals to a fine thick paste adding very little water.. Add salt to taste and mix well. (Alternately you can use left over dosa or idli batter)
Add chopped onions, green chilli-ginger paste, cumin seeds, turmeric powder, rice flour, oats powder, curry leaves and coriander leaves to the batter and mix well. Add buttermilk and mix. If required add a little water for a thick batter consistency (similar to thick dosa batter).
Keep aside the batter for 10-15 mts.
Pour two drops of oil into each depression of the ponganalu penam. Place flame on medium high for a mt. Pour approx 2 tbsps of batter into each depression and allow to cook with lid for 4-5 mts undisturbed and cook on low to medium flame. It will cook to a golden brown shade. Flip over with help of a spoon or fork and allow to cook for 2-3 mts without lid.
Remove onto serving plate and serve warm with chutney or pickle of your choice.


  •   Grated carrot or shredded coconut can be added to the batter for added flavor.
  •   Vegans can omit yogurt/buttermilk and use just water .


Oats Ponganalu, a low fat, protein rich Indian style savory oats dish. An oats breakfast recipe that goes well with any South Indian chutney or pickle.
  • http://arundati.wordpress.com/ arundati

    yummy they look like savoury muffins!

  • Veena Theagarajan

    yummy and great looking Savoury muffins

  • LM

    Wow!!! No bounds to your creativity.Traditional variety of this my favourite. This is a healthier version. I wonder if it is easy to turn with this batter. I don’t have a non-stick pan for this. Will give it a try. Always a pleasure to visit your site, thanks for wonderful recipes.

  • Varsha Naik

    I tried these, turned out nice. Usually we make appo (sorry the Telugu name is a mouthful for me) with uttapa/idli batter. They are granular from inside. These appe on the other hand were rather smooth inside. Thats how they turn out right? Although I loved that these needed little oil, unlike the rice dal ones and also came off the pan easier (I have a cast iron pan)

    These I will make often, thanks for such a wonderful recipe

  • Gnana T

    very nice and healthy breakfast! Thanks for sharing.