Punugulu is a South Indian snack. It’s not a very well known snack but it’s extremely easy to make and tastes great.
|Preparation time:||30 minutes|
|Servings:||20 small pieces|
|Idli or Uttapam Batter||1 cup|
|Chopped Red Onion||1/2 cup|
|Ginger||1/2 inch piece|
|Cumin Powder||1/4 tsp|
|Vegetable Oil||To Fry|
- For Idli/Uttapam batter: Soak one cup dhuli urad dal and two cups of rice separately for at least 3-4 hours. Grind them coarsely separately with minimum amount of water. Mix the ground dal and rice and keep it in a warm place for fermentation. Depending on the weather, it will rise in 12 to 24 hours.
- Chop onions and green chillies finely. Peel and grate ginger finely.
- Add everything except oil to the batter.
- Mix the batter well. Batter should be thick so that it can be fried like pakodi.
- Heat oil in a wok. Test oil by dropping a pea sized batter in the oil. If it browns immediately, it’s too hot. If it settles at the bottom and does not come up within a few seconds, it’s too cold.
- Once the oil is hot enough, take a spoonful of mixture and drop it in the oil. Repeat a few times.
- Do not touch the punugulu for a minute. Once they puff up and start browning turn over the punugulus.
- Fry till punugulus are golden brown. Drain on paper towel.
- Serve it hot with ginger chutney.
- If you are using mortar and pestle to grind the dal, make sure to whisk it so that it lightens up. If you don’t whisk it, the vadas will not puff up and will taste heavy and dry.