Directions

Preparation For Punugulu

1. Skip the steps from 1 to 4 if you are directly using the idli dosa batter. Cleanly wash rice and urad dal separately 2 to 3 times till the water looks transparent and clear. 

2. Separately soak them both atleast for 4 hours.

3. Grind the urad da; to a smooth batter with enough salt and water just without making it runny in consistency. Transfer this batter into a bowl.

4. Grind the rice coarsely into a fine powder and mix it with the dal batter. The consistency of the batter should be thicker than the pouring consistency.

5. If you feel that the batter is runny, you can add rice flour or powdered atukulu / poha or semolina (semya). Put it aside for 10 minutes and now the batter becomes thicker after soaking them. 

6. Adjust the consistency if required by adding a little amount of water or you can proceed with the batter as it is.

7. Add the chopped onions, chillies and cumin.

Procedure To Make Punugulu

1. Heat oil and after it's hot, adjust the flame to medium high.

2. Add a small portion of batter to the oil. The batter should rise but not sink. this is the right temperature to proceed.

3. Shape the batter to round balls and place them in the oil.

4. Fry till they turn into golden colour and then drop them in a paper napkin to absorb any excess oil.

5. Serve the punugulu hot with any of your favourite chutney or pickle.

Process To Make Maida Punugulu

1. Mix 3 tbsp rice flour, 3/4 cup maida, 1 slit green chilli, 3 tbsp curd, 1/2 tsp chopped ginger, 1 small sized chopped onion, 1/2 tsp cooking soda and salt to taste. Set this mixture aside for 30 to 45 minutes.

2. Heat oil, place small portions of the batter in the oil and fry till they turn into golden colour.