Purple Ponganalu: A Vibrant Twist on a South Indian Classic

Food is memory, food is culture, food is also innovation. At Vibrant Living we are constantly finding ways to honor tradition while making it wholesome, plant-based, and exciting for today’s conscious eater. One such creation that brings together color, nutrition, and nostalgia is our Purple Ponganalu,  a dish that looks as festive as it tastes, made with ragi dosa batter, purple cabbage, beetroots, and stuffed with our fresh, in-house made tofu.

Cooked in a traditional kalchetti (soapstone) paniyaram maker, these little round dumplings are not just food; they are a story of how ancient methods and modern sensibilities can dance beautifully together on a plate. Of course, you can make yours in cast iron paniyaram maker as well. I strongly suggest to stay away from a non stick maker. I promise the outcome is world a part. It is shocking how different ponganalu taste though the batter is the same. The power of natural materials and slow cooking!

The Legacy of Ponganalu

Ponganalu, also known as paniyaram in Tamil Nadu or guliappa in Karnataka, is a beloved South Indian snack. Traditionally made with leftover idli or dosa batter, they are crisp on the outside, soft on the inside, and often paired with chutneys or podis.

In Andhra households, ponganalu are a breakfast or evening snack staple, prepared quickly in cast-iron or stone pans with little hollows, giving them their unique round shape. Children would pop them straight off the pan, too impatient to wait, and mothers would add onions, chilies, or coriander for extra flavor.

But at Vibrant Living, we are always finding ways to stuff in more vegetables in everything we do and that is how this recipe was born. We also made it satvic by not adding onion or garlic in this recipe.

Why Purple?

When you think of traditional South Indian food, you may imagine shades of white (idlis, curd rice), golden brown (dosas, vadas), or green (chutneys, avial). But purple? That’s rare.

Purple foods like beetroot, purple cabbage, and even black rice are packed with anthocyanins, powerful antioxidants that support heart health, brain function, and overall vitality.

By weaving purple into our ponganalu, we weren’t just adding color, we were bringing in nutritional depth and turning a humble snack into a feast for the eyes as well as the body.

The Ingredients: Wholesome and Thoughtful

• Ragi Dosa Batter: Instead of the usual rice-urad base, we chose ragi (finger millet) for its earthy flavor and superior nutrition. Ragi is rich in calcium, iron, and fiber, making it one of the most grounding grains. It lends a subtle nuttiness and a slightly dense texture, perfect for a hearty ponganalu. Check out our Youtube for ragi batter recipe.
  
• Purple Cabbage & Beetroot: Purple cabbage and  beetroot give the batter its striking purple hue. These veggies also add crunch, moisture, and that natural sweetness that balances beautifully with the earthy ragi.
  
• In-house Fresh Tofu: At Vibrant Living, we make our tofu fresh, ensuring it is clean, wholesome, and free from preservatives. Stuffing our ponganalu with tofu makes them more protein-rich and filling. The soft tofu contrasts with the crispy outer shell, creating a delightful surprise in every bite.
  
• Seasoning & Herbs: Instead of onion or garlic, we used curry leaves, green chilies,  ginger for flavor. This keeps the dish sattvic yet flavorful, honoring traditional seasoning methods.
  
  

The Kalchetti Magic

Cooking in a kalchetti (soapstone vessel) is a practice that goes back centuries. Unlike non-stick pans, soapstone retains heat evenly and infuses the food with a unique depth. The slow, steady heat allows the ponganalu to cook evenly,  crisp on the outside, soft and airy inside.

There is also something deeply grounding about cooking in natural stone. It connects us to a rhythm of cooking that is slower, gentler, and mindful. Each batch of ponganalu feels like an offering, not just a snack.

The Recipe: Purple Ponganalu

Ingredients

• 2 cups fermented ragi dosa batter
  
• 1 cup finely shredded purple cabbage
  
• ½ cup grated beetroot
  
• ½ cup crumbled in-house tofu (lightly seasoned with salt and curry leaves)
  
• 1 tsp grated ginger
  
• 2 green chilies, finely chopped (optional)
  
• 1 sprig curry leaves, finely chopped
  
• 2 tbsp grated coconut
  
• Rock salt, to taste
  
• Coconut  or sesame oil, for greasing the kalchetti and for tempering the batter
• Chenna dal, urad dal, mustard seeds, cumin and curry leaves for tempering
  
  

Method

1. In a large bowl, mix the ragi dosa batter blend the tempering, add cabbage, beetroot, ginger, chilies, curry leaves, and coconut. Adjust salt if needed. The batter should be thick enough to hold shape when poured into the pan.
   
2. Heat the kalchetti paniyaram maker. Add a drop of coconut or sesame oil into each hollow.
   
3. Pour a spoonful of the batter into each cavity, filling it halfway.
   
4. Add a little crumbled tofu in the center. Cover it with another spoonful of batter to seal.
   
5. Cook covered on medium flame until the bottoms are crisp and golden. Turn each ponganalu gently with a skewer or spoon, and cook until all sides are golden-brown and cooked through.
   
6. Serve hot with coconut chutney, tomato chutney, or a sprinkle of podi.
   

Why We Love This Dish

1. Nutritious and Wholesome: Every ingredient adds value,  ragi for calcium, cabbage and beetroot for antioxidants, tofu for protein. It’s a complete mini-meal in itself.
   
2. Vibrant and Fun: The purple hue makes it instantly eye-catching and exciting, especially for kids who might otherwise turn away from vegetables.
   
3. Traditional Yet Innovative: It respects the roots of South Indian cooking while offering a fresh, modern take.
   
4. Plant-based and Sattvic: No onion, no garlic, no tamarind, just pure, clean flavors that leave you feeling light and energized.
   

Serving Suggestions

Purple Ponganalu are versatile. They make for a:

• Wholesome Breakfast: Paired with coconut chutney and herbal tea.
  
• Snack for Gatherings: A colorful centerpiece for any table, with a variety of chutneys for dipping.
  
• Lunchbox Hero: Kids love the crispy texture and hidden tofu filling. Pack with some chutney.
  
• Festival Special: Their color and uniqueness make them perfect for festive spreads where tradition meets creativity.
  

Beyond the Plate: A Philosophy

At Vibrant Living, every dish is more than just food. It is an invitation to eat consciously, celebrate tradition, and embrace innovation. Purple Ponganalu represent this philosophy beautifully.

They remind us that food doesn’t need to be complicated to be exciting. By using simple, local, and seasonal ingredients thoughtfully, we can create dishes that nourish the body, delight the senses, and keep our cultural roots alive.

When people bite into these ponganalu, they don’t just taste cabbage, beetroot, and ragi. They taste the care of cooking in soapstone, the surprise of tofu, and the joy of food made with love.

Conclusion

Purple Ponganalu are proof that tradition is not rigid; it is alive, breathing, and adaptable. By reimagining a humble South Indian snack, we not only made it more nutritious and colorful but also gave it a new story,  one that connects heritage, health, and creativity.

So, the next time you’re craving something crispy, wholesome, and utterly unique, let these little purple rounds inspire you. Because at Vibrant Living, food is never just about filling your stomach — it’s about filling your life with vibrance.