• Punugulu

    July 23rd, 2010MammuTiffins/Breakfast


    For dosa batter (You can use any left over dosa batter you have):

    1. Urad dal – 1/2 cup
    2. Rice – 1 1/2 cup

    For Punugulu:
    1. Dosa batter – 3 cups
    2. Onions – 1/2 cup, finely chopped
    3. Green chilies – 3, finely chopped
    4. Sooji – 3tbl sp
    5. Rice flour – 1 tbl sp (optional)
    6. Yogurt – 2 tbl sp
    7. salt – 1 tbl sp
    8. oil to deep fry

    For tomato chutney:
    1. Tomato – 1, cut into 8 pieces
    2. Green chilies – 3 (add more if you want it spicy)
    3. Jeera – 1/4 tbl sp
    4. Oil – 1/4 tbl sp
    5. salt – 1/4 tbl sp

    Cooking Procedure

    1. Dosa Batter: Soak the urad dal and rice for 10-12 hours. Drain the water and grind it well adding very little water, so that the better is thick. Keep aside for 24 hours to let it ferment. You can also use it instantly, by adding some grated mango or amchur powder to get the sour taste.

    2. Mix together Dosa batter, onions, green chilies, sooji, yogurt and salt. Adjust with rice flour if the batter is not thick. Heat the oil in a deep pan, take about 1tbl spoon of batter and gently put it in the oil in way that they make round balls. You can make about 10-12 punugulu in a batch. Keep mixing in between and fry until golden brown under medium heat.

    Tomato Chutney Preparation:

    1. Add oil to a pan and Saute the tomato and green chilies for 10 minutes. Let it cool. Grind together with cumin seeds and salt. Adjust salt according to the chilies spice level.


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