Ingredients needed for Punugulu
2 cup dosa / idli batter
1 tbsp rava
1 tbsp rice flour
2 tbsp onion finely chopped
1 inch ginger finely chopped
1 green chilli finely chopped
2 tbsp coriander finely chopped
1 tsp cumin / jeera
salt to taste
oil for deep frying
How to prepare Punugulu?
In a large mixing bowl, take the left over or fresh Idli / dosa batter. Mix in rice flour and rava.
Then add chopped onion, ginger, green chilli, coriander leaves, cumin seeds and salt to taste.
While adding salt remember that you had already added salt in the Idli batter.
Mix well so that all the ingredients blend and combine well together.
The resulting batter should be tthick in consistency that you should be able to prepare / shape balls.
Wet your hand with water and shape them either in to balls or vadas.
Drop them in hot oil and deep fry them till they are golden.
Keep the flame from low tomedium otherwise you may not get the golden colour.
Serve the Punugulu hot with coconut chutney or tomato sauce.
2 cup dosa / idli batter
1 tbsp rava
1 tbsp rice flour
2 tbsp onion finely chopped
1 inch ginger finely chopped
1 green chilli finely chopped
2 tbsp coriander finely chopped
1 tsp cumin / jeera
salt to taste
oil for deep frying
How to prepare Punugulu?
In a large mixing bowl, take the left over or fresh Idli / dosa batter. Mix in rice flour and rava.
Then add chopped onion, ginger, green chilli, coriander leaves, cumin seeds and salt to taste.
While adding salt remember that you had already added salt in the Idli batter.
Mix well so that all the ingredients blend and combine well together.
The resulting batter should be tthick in consistency that you should be able to prepare / shape balls.
Wet your hand with water and shape them either in to balls or vadas.
Drop them in hot oil and deep fry them till they are golden.
Keep the flame from low tomedium otherwise you may not get the golden colour.
Serve the Punugulu hot with coconut chutney or tomato sauce.
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