Sprouts sneaked inside the dosa batter for the ponganalu for a quick nutrition boost. I had used a combination of moong, masoor and kala chana. Moong and Masoor cooked well but channa sprouts needed some more cooking time. Will omit them next time.
Mix 1/2 cup of sprouts into the dosa batter. Proceed making ponganalu as given in details in this post .
Packed with tomato chutney they make a yummy lunchbox option.