Skip to main content

Punugulu - 1

Pungulu is one of the simple snack item. They can be made N number of ways. They come in handy when there is any left over batter(like idli or dosa batter) in the fridge. Today I am posting one version of Punuglu which can be served on their own with no chutney or pickle needed.
I made garelu yesterday and had some left over batter. So I decided to make punugulu. Below is the entire process from scratch for making this version.

Ingredients

2 cups Urad dal(Minapapappu)
3 Green Chillies + 4 green chillies chopped
Small piece of Ginger
1 1/2 large onion finely chopped
1 small bunch coriander leaves finely chopped
1 tbsp cumin seeds
Salt per taste
1 tsp baking soda(Optional)
5 tbsp Rice flour
3 tbsp All purpose Flour (Maida)
Oil for deep frying

Method

Soak Urad dal in water over night. In a mixer/grinder grind the urad dal, 3 green chillies, ginger and salt, without adding water to little bit tight/thick paste. Grind in batches.
Take the batter into a bowl and add onions, cumin seeds, chopped green chillies, rice flour, All purpose flour, baking soda and coriander leaves. Mix well.
Heat oil in a thick bottomed pan or kadai. Take a small amount of batter(small lemon sized), form into a ball and drop gently into hot oil and fry till golden brown.

Take them out and drain them on a paper towel. Serve them hot. Yum!! I wish you guys are here to taste these along with me :).

Comments

Popular posts from this blog

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories. This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother. Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients 3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marinati

Baklava

Baklava is a Middle Eastern specialty. Baklava is made in many shapes I decided to make them in rolls. Instead of honey I used combination of sugar and honey to glaze and flavored with cardamom. Baklava is made using phyllo dough ; it is available in frozen section where you can find puff pastries in supermarkets. I bought Athens Pyhllo dough at Target. Recipe will make 24 pieces Ingredients 12 sheets of phyllo dough 1 1/2 cup clarified butter 1 1/2 cup ground almond 1 1/2 cup ground walnuts 3 tbsp pistachios 3/4 cup coconut powder 1 1/2 teaspoon cardamom 3 1/4 cup of sugar Syrup 1 1/2 cup sugar 1 cup water 1/8 cup honey 2 teaspoon lemon juice About 2 tablespoon sliced pistachios for garnish Note Be sure to thaw the phyllo dough using the instruction from the package, phyllo dough should be at room temperature before using. Do not open the package until you are ready to use. Unused sheets roll them in clear plastic wrap and refrigerate . Fo

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa. I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :) Ingredients For Batter 2 cups thick butter milk(majjiga) 2 cups rice 1 tsp methi seeds(menthulu) salt per taste For Dosa finely minced green chillies, chopped onions and minced cilantro Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight. Stick it in the refrigerator the next m