- Take a large bowl, pour urad dal in a bowl and wash it properly with water until the water looks down. In a similar way, wash rice in another bowl. Soak rice and urad dal separately for at least 4-5 hours. Once soaked, add the urad dal in a grinder jar along with salt, and grind into a paste. You can add a little water for a better consistency. Grind the dal until a smooth batter is made. In a similar way, grind rice into a coarse batter. Mix both the batters and make sure that the consistency is thick than before. Let the batter rest for about 8-10 hours or overnight. The, next day, chop the green chillies and add it to the batter with cumin and chopped onions. Mix the batter well and check the consistency. Batter should be thick and smooth. Put a deep-bottomed pan on medium flame and heat oil in it. Meanwhile, with the help of your fingers shape the batter into round balls. Very carefully, drop the balls in oil and deep fry them until they are golden brown in colour. Once done, extract the extra oil using an absorbent paper. Serve Punugulu with chutney.
Punugulu
#myrecipe
By Radha Nelanti
Jan, 24th
638
Servings
2 persons
Cook Time
25 minutes
Ingredients
5
- 7
Ingredients
- Urad dal
- Rice
- Onion
- Green chillies
- Oil
- Salt
- Cumin
Instructions
Other recipes
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