. 2 cups Left over dosa batter
. 1 chopped onion
. 1 green chilli (chopped)
. 1 tbsp cumin seeds
. 2 fistfuls channa dal/senaga pappu, soaked in water for an hour
. 1 tbsp chopped coriander leaves
. oil for frying
. salt to taste
1) Add chopped onions, chopped green chilli, soaked channa dal, cumin seeds and coriander leaves to the dosa batter and combine well.
2) Pour few drops of oil into each depression of the ponganalu penam. Place flame on medium high. Pour batter into each depression and allow to cook with lid for 4-5 minutes 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.
3) Remove and serve hot with chutney of your choice.
Here is the image of the pan: