Punugulu/Punukulu

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.

• 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!!

Bobbaarlu dosa/Dosa with Cowpeaes

Bobbarlu dosa is almost like pesarattu...We can also make vada with these.as usual love this dosa....

Ingredients

Bobbarlu/cowpeas - 2cups

Bengal gram/Chenagapappu - 2tsp

Methi seeds - 1/4tsp

Green chili

Ginger

Cumin seeds

salt

Oil

Procedure

1. Soak cowpeas,Bengal gram(chenagapappu),methi seeds in water for overnight or 3-4hrs.Dal should be break when you pinch with hand(if you use whole)If split its k...It is ready to grind. 

 

 2. Drain water add soaked dal ,4-5 green chilies,ginger and blend them to make a smooth batter by adding little water and batter look like this(not too thin).add required salt to the batter.Chop onions,Green chilies finely set aside.

3. Heat an iron flat pan(pan should be hot) Pour one ladle full of batter into the center of pan and spread it around in a circular fashion (from inside out) shaping the batter into a thin round.

4. Top finely chopped onions,green chilies,cumin seeds spray oil.Cook until it turns golden brown in colour.

5. Fold the dosa and serve with coconut/ginger/peanut chutney.

Happy Cooking!!

Minapappu/black gram Idli/Andhra Idli with peanut chutney

Idli is one of the best breakfast which is very easy to make with few tips,is very healthy too..but making soft idlis is really challenging for beginners.I would like to share all the tips related to it.

Ingredients

Minapappu/Urad dal/Split Black gram -1cup

(here i using split Urad dal with skin.)

Idli ravva - 1 1/2cup

here the measure differs depending on the quality of ravva.(1 1/2 or 2cups)

salt

Ghee/oil(optional)

Procedure

1.Soak the urad dal/minapappu and idly ravva overnight. or 5-6hrs seperately

2.Wash and Grind the urad dal/minapappu.(You can remove skin while washing)No need to remove all the skin it is good for health.I let it remain some.

3.Drain the water from ravva by squeezing with hand or drain the water using thin colander.Mix the idly ravva to the grinded urad dal/minapappu with hand.Then the batter have bit loose consistency.

After mixing let it sit for overnight or 4-5hrs in a warm place to get ferment.The batter becomes more in quantity and batter looks very light when handling.Add salt and give a mix.Now ready to put in plates.

4.Take idli plates,apply ghee/oil or (you can just wet the plates with water before adding batter)to the moulds of the idli plates.pour enough batter into the plate with a laddle.Finish all the plates filling with the batter.

apply ghee to the mould or wet the moulds

slowly pour batter into the moulds

arrange all the plates one by one.

5. Add 1 glass of water at the bottom of the cooker/cooking vessel,put all the batter filled plates in it.Let it cook for 5mins high and 10min in low-medium flame.Switch off the flame let it sit for few minutes and then serve idli's.

or

when you are filling plates meanwhile you can add water to the cooker/cooking vessel and switch on the flame in high(so that water boil and ready to provide steam) after filling the batter you can place all the plates and let it cook for 10min in low medium and switch off the flame.(according to ur comfort level)

If they are warm you can remove with hand or-else if you are in hurry take with wet spoon on rotating the plate.

• I always suggest to remove idlis in warm condition.If not you can wet your hand not to make your hand burn.
• To know whether idli is cooked or not just touch the idli with your finger if the batter sticks to your finger that means you need to cook for few more mins.
• You can right away make idli's with fresh batter all depends on your taste.i personally like idlis after fermented.

Idli's are ready to serve with peanut chutney

Peanut chutney

Peanuts - 1/2cup

Green chilies - 4-5

Tamarind - gooseberry size

cumin seeds - 1/4tsp

Coriander seeds - 1/4tsp

Garlic pod - 2

thalimpu/tadka/popu

red chili -1

cumin seeds

urad dal

chana dal

hing

curry leaves

1. Take a pan add 1tsp of oil,add garlic pods,green chilies,coriander seeds,cumin seeds..saute then for a while.apprx 2mins.

2. Add the peanuts,gooseberry size tamarind and saute them until they are fried.

 3.Cool the mixture and then grind to a paste.add required salt,water to required consistency for the idli get dipped.
4.Finally tadka/popu/thalimpu -  Take a small pan add oil after heating add mustard seeds after they splutter add urad dal,chana dal and saute them for a while and add dry red chili,curry leaves a finally hing.After 30sec add the whole tempering to the paste.

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Andhra Ulli Pesarattu/Whole moong dal dosa

Ulli Pesarattu is one of the famous traditional breakfast in Andhra..pesarattu with upma combo tastes heavenly...
This is prepared with whole/split moong dal.

Ingredients
Whole moong dal 
Salt
Green chilies
Ginger - 2" piece 
Cumin seeds
Onions 


Procedure
1. Soak whole moong dal in water for overnight or 3-4hrs.Dal should be break when you pinch with hand.It is ready to grind.

2. Drain water add soaked dal ,4-5 green chilies,ginger and blend them to make a smooth batter by adding little water and batter look like this(not too thin).add required salt to the batter.Chop onions,Green chilies finely set aside.

3. Heat an iron flat pan(pan should be hot) Pour one ladle full of batter into the center of pan and spread it around in a circular fashion (from inside out) shaping the batter into a thin round.

4. Top finely chopped onions,green chilies,cumin seeds spray oil.Cook until it turns golden brown in colour.

5. Fold the dosa and serve with coconut/ginger/peanut chutney.

• You can use split/whole.but whole moong dal takes time to get soaked.
• When the batter is soft,thin and when it turns brown no need to flip over it.When we add chopped onion it is difficult to flip over.When you fold the onions also get cooked due to the heat of dosa.

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Andhra Pullattu/Sour Dosa

"A friend is someone who reaches for your hand, but touches your heart." 
                 "Happy Friendship day"


This is an instant dosa recipe and can be served as breakfast or snack.They are so light, crispy.

Ingredients
Rice Flour/Biyyam pindi  - 1 Cup
Maida/All purpose flour - 1/2 cup
Sour curd - 1 Cup
Green chilies - 3
Carrot shredded/chopped
Onion finely chopped - 1(small)
Cumin / Jeera  -1 tsp
Salt to taste


Procedure
1. Mix all the above ingredients to a pouring consistency and let it sit for atleast 30 min.

2. Heat a flat griddle (Dosa Pan) and scoop one laddle of batter and spread outside in (regular dosas we scoop batter in the middle and spread it inside out, since the batter isin puring consistency, we should pour the batter from outside in). Put some oil on the edges and in the holes that are formed on top of dosa (this dosa may not be perfectly round)

3.Let it cook till it becomes golden brown and crunchy at the edges.
4.After 2 mins reverse to the other side and fry for for 30 sec. Make sure that the heat is on Med flame for these dosas.

Serve hot with pickle and they will be eaten in no time.

• You can mix the flours,curd and let it sit for overnight and mix other ingredients in the mrng.

Thanq for watching the blog,any comments/feedback are appreciated.
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