Punugulu
By Bhaktivedanta Hospital – Diet
department
•Urad dal-1 cup
•Rice-2 cups
•Salt-1 tsp
•Salt-1 tsp
•Cumin seeds-1 tsp
•Green chili- 2 chopped
•Green chili- 2 chopped
•Curry leaves- 9-10
•Cilantro- ½ cup
•Oil for deep frying
Preparation
Soak urad dal and rice separately in water for 6-7 hrs. Grind urad dal and rice separately in a blender and make a thick batter and mix it well along with salt and cumin seeds and ferment it overnight. Add green chili, curry leaves and cilantro and mix well. Heat plenty of oil for deep frying. Once oil is heated drop the batter like small balls and deep fry them until they turn golden in color. Serve hot with sweet ginger pickle or sweet chili sauce.
** Punugulu can be served as an appetizer or as a breakfast item.
Preparation
Soak urad dal and rice separately in water for 6-7 hrs. Grind urad dal and rice separately in a blender and make a thick batter and mix it well along with salt and cumin seeds and ferment it overnight. Add green chili, curry leaves and cilantro and mix well. Heat plenty of oil for deep frying. Once oil is heated drop the batter like small balls and deep fry them until they turn golden in color. Serve hot with sweet ginger pickle or sweet chili sauce.
** Punugulu can be served as an appetizer or as a breakfast item.
