Punugulu/Punukulu is an Andhra Savory snack or breakfast.The main ingredient used is Dosa batter but with more thickness not watery consistency.which is fermented gives spongy light weight punugulu.To this batter we add some cumin seeds,curry leaves etc...of your own choice..
Ingredients
Urad dal - 1cup
Raw rice 2 cups
salt
Chopped Onions
Curry leaves few
Cumin seeds - 1tbsp
Green chili 3-4(depends on your taste)
Oil - for deep frying
Procedure
1. Soak urad dal and rice for 5-6hrs.Make a smooth batter and set aside to ferment(apprx 5-6hrs).
2. Add pinch of salt,cumin seeds,chopped curry leaves ,chopped onions and green chilies give a mix.
3. Heat oil in a heavy bottom vessel for deep fry.
4. When the oil is hot reduce to medium flame and drop a batter to test if it comes up then it ready to make punukulu.
5. Wet your hand take a small lemon sized batter and drop in the oil.Prepare a batch of punukulu according to your size of vessel.
6. Deep fry to a golden brown and remove on a paper towel to leave excess oil.
7. They are ready to serve with any chutney(peanut,Tomato,etc).But the chutney should be loose to dip in it.
Ingredients
Urad dal - 1cup
Raw rice 2 cups
salt
Chopped Onions
Curry leaves few
Cumin seeds - 1tbsp
Green chili 3-4(depends on your taste)
Oil - for deep frying
Procedure
1. Soak urad dal and rice for 5-6hrs.Make a smooth batter and set aside to ferment(apprx 5-6hrs).
2. Add pinch of salt,cumin seeds,chopped curry leaves ,chopped onions and green chilies give a mix.
4. When the oil is hot reduce to medium flame and drop a batter to test if it comes up then it ready to make punukulu.
5. Wet your hand take a small lemon sized batter and drop in the oil.Prepare a batch of punukulu according to your size of vessel.
6. Deep fry to a golden brown and remove on a paper towel to leave excess oil.
- Here i used urad dal with skin so i get bit brown shade.
- If you have no much time still you can prepare these with fresh batter.But personally like to get fermented.
- When you want to use fermented batter make sure your batter should be thick when you grind it bcoz after fermentation your batter will become loose.
Thanq!Happy cooking!!
