Punugulu is an Andhra dish made using leftover idli/dosa batter. The fermented batter is mixed with rice flour and semolina to make it a thick batter. Flavoring agents like onion, ginger and green chilies are added and then the batter is deep-fried in oil. This can be served with chutney or it can be eaten as-is. It is one of the easiest tea-time snacks one can make.
Ingredients:
- Idli batter - 2 cups
- Rice flour - 2 tbsp
- Rava/Semolina - 2 tbsp
- Onion - finely chopped - 1/4 cup
- Ginger - grated - 1 tsp
- Green chili - 2 or as per your spice level
- Curry leaves - 1 sprig
- Coriander leaves - 1 tsp
- Salt - to taste
- Oil - for deep frying
Method:
- Take the fermented idli batter in a large mixing bowl and add rice flour and rava.
- Add finely chopped onion, ginger, curry leaves, coriander leaves, and salt.
- Mix well until everything is well combined. Make sure there are no lumps of rice flour and rava.
- Heat oil in medium flame and drop small lemon-sized balls in oil.
- Fry on medium flame until it turns golden brown in color.
Serve hot with a cup of tea.
"Shhhhh Cooking Secretly" is a monthly challenge in the Facebook group. At the beginning of the month, a theme is chosen by one of the participants and all the participants are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are supposed to prepare a dish that matches the theme of that month.
This month's theme was "Monsoon treats" and it was chosen by Shobha Keshwani who blogs at ShobhasFoodMazaa. She made Drumstick leaves soup for this theme. Also, I can't wait to try her Rice and Mixed Dal Dhoklas. My partner for July 2021 is Aruna SarasChandra. She gave me ginger and onions as my secret ingredients. I gave her thuthuvalai(SOLANUM TRILOBATUM) and curry leaves and she made a very popular rasam from Tamil Nadu - Thuthuvalai rasam. Do check her blog for the recipe. Also, I cant wait to try her homemade chocolate recipe and Schezwan chutney.
