It’s pouring outside these days and sometimes you remember certain smells from local food stalls on your way home.  It so happened, the other day, the smell that stuck with me was that of those yummy hot “punugulu” from the roadside vendor.  So, got home and tried these out for my kids and rest assured they were delighted. Oh, the joys of motherhood.  Do try these out and share your experiences…

 

Main ingredients: dosa batter and rice flour.

Prepare time: 15 minutes.

Serves: 2-  3.

PUNUGULU

PUNUGULU

INGREDIENTS:

  1. 1 cup dosa batter.
  2. 2 tsp s rice flour. (to make the punugulu a bit crispy and for not too absorb more oil).
  3. Salt-to taste.
  4. Oil- for deep frying.

TO PREPARE DOSA BATTER:

 Batter for Punugulu

Batter for Punugulu

  • Soak 1 cup raw rice and 1/3 cup black gram skin less) for at least 2 hours. wash and grind them to a smooth paste with a little water. Cover and keep aside for at least 4 hours for fermenting.
  • In a bowl place the dosa batter along with rice flour and salt and mix well. keep aside until use.

METHOD:

Punugulu Preparation

Punugulu Preparation

PREPARATION OF PUNUGULU

PREPARATION OF PUNUGULU

Preparation of Punugulu

Preparation of Punugulu

  1. Heat oil in a frying pan on over medium flame. Apply a little water in your fingers.
  2. Take a lemon sized batter in your fingers and drop slowly into the hot oil.
  3. Drop the punugulu gently one by one without touching and deep fry till they turn to light golden hue.
  4. Drain on a tissue paper and serve immediately with coconut chutney and ginger chutney or green chutney.
    PUNUGULU

    PUNUGULU

    ENJOY 🙂 🙂

    SABITHA..

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