PUNUGULU WITH DOSA BATTER :


Posted by-Kalki Team



Punugulu are quick and easy to make crispy snacks, especially for a rainy day, with a cup of warm chai. Crispy on the outside, savory and tangy on the inside, these fritters are great snack on anytime of the day!

MAIN INGREDIENTS:

urad dal

rice

INGREDIENTS :

Dosa Batter - 2 cups

Rice flour - 1 - 2 tbsps

Semolina - 2 tbsps (semolina/cream of wheat)

Onions - 1/2, finely chopped

Green chili paste - 1 tsp or 2 finely chopped green chilies

Cumin seeds - 1/2 tsp

Curry leaves - 1 sprig, finely chopped

Coriander leaves - 2 tbsps, finely chopped

Salt to taste

Oil for deep frying

METHOD FOR MAKING PUNUGULU WITH DOSA BATTER :

Combine all the above ingredients except oil. Mix well. Leave aside for half an hour.

Heat oil for deep frying. Once the oil gets hot, reduce flame to medium. Place a tablespoon for batter into the hot oil. (You can use your hand instead of a spoon to drop small balls of the batter into the hot oil) Place 7-8 punugulu in the first batch. Do not crowd the vessel.

Turn the punugulu as they change color and cook till golden brown.

Remove onto absorbent paper. Serve with chutney of your choice.

TIPS :

Add more rice flour if the batter is too thin. It should be a slightly thick batter.

You can use fermented fresh dosa batter or 2-3 days old dosa batter which gives a nice sour flavor to the punugulu.

Have left over dosa batter? Make this perfect snack - Punugulu.



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