Punugulu Recipe(apr 2021)

• 🍴1/2 cup urad dal
• 🍴2 onion
• 🍴refined oil as required
• 🍴1 teaspoon cumin
• 🍴1 1/2 cup rice
• 🍴3 1/2 green chili
• 🍴salt as required

• 🍴Soak urad dal and rice separately

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 the rice in another bowl. Soak rice and urad dal separately for at least 4-5 hours.

• 🍴Prepare urad dal and rice batter separately, then mix them
  

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 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.

• 🍴Add green chili and onions to the batter
  

Then, the next day, chop the green chilies and add them to the batter with cumin and chopped onions. Mix the batter well and check the consistency. The batter should be thick and smooth.

• 🍴Prepare round balls from the batter and deep fry
  

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 color.

• 🍴Once done, extract the extra oil using absorbent paper. The small rounded punugulu are ready and can be served with any chutney.