Ingredients :
Urad dal : 1 cup
raw rice : 2 cups
salt : to taste
First wast the rice and dal and soak in water for about 6 hours. Grind it into a fine paste and add the salt. Now allow it to ferment for about 8 hours in a warm place. Next heat the ponganala pennam / mould. When hot pour the batter into the holes and keep it covered for a while. Then invert them and let it cook for some more time. Remove onto plates and serve hot with peanut chutney.
Note : Some of them like to add the chopped onions, green chilies and coriander leaves to the batter and then make these so that they can be eaten without the chutney.
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