Punugulu - My grandma used to make punugulu, fried dumplings made out of fermented rice and urad dal batter. After marriage, I learnt to make paniyaram with leftover idli dosa batter. In the course of time, I learnt that there is not much difference between them and that punugulu can be made using the paniyarakal instead of deep frying which is the authentic way of making them. Here in this recipe, I'm making punugulu with leftover idli dosa batter in a paniyarakal which is a mould with several cavities available in clay, iron as well as in non-stick. You can deep fry the punugulus if you want to with the same batter the photos for which I'll be sharing soon. Punugulus can be had as a snack or made for breakfast but are not suited for dinner as they absorb more oil. Punugulus can also be prepared with fresh batter which I'll share soon.
What is required:
Leftover idli dosa batter: I'm using millet idli dosa batter any idli dosa batter can be used.
Cereals: Rava, Rice flour.
Lentils: white urad dal, chana dal
Seeds: Mustard seeds and cumin seeds.
Spices- Ginger, Green chillies, hing, salt
Veggies: Onion, Curry leaves, coconut. I'm using Bellary onion.
Oils and fats: Sesame oil is used. Any oil can be used. Refined oil can also be used.
Method:
Add rice flour and rava to the idli-dosa batter.
Saute onion, green chillies, ginger, coconut in the seasoned oil.
Add to the batter and mix well.
Fill half of the mould with oil.
Pour the batter into the moulds.
Cook till golden on both sides.
Accompaniments: It can be served with kara chutney alone or with red coconut chutney and sambar.
Substitutions:
Shallots can be used instead of Bellary onions. Add a handful of chopped shallots to the batter.
You may also try:
Variation:
You can prepare paniyaram in the same way. Omit cumin seeds, add rice flour alone, if you have tapioca flour or javvarisi flour use it along with rice flour.
Equipment used: Paniyarakal, pan/kadai
Recipe
Total time taken: 30 minutes.
No. of servings - 24
1 cup = 240 ml
Ingredients with measurements:
Idli-Dosa batter - 1/2 bowl or 2 cups
Rice flour - 2 spoons
Rava - 2 spoons.
Water - to adjust the consistency.
Tempering:
Sesame oil - 1/4 cup
Mustard seeds - 1/2 spoon
Cumin seeds - 1/2 spoon
Urad dal - 1/2 spoon
Chana dal - 1/2 spoon
Green chillies - 4/5
Ginger - 1/2 "
Hing - 1/4 spoon
Curry leaves -1 sprig
Onion - 1 big
Directions:
1. Add rice flour, rava to the batter.
2. Mix well and set aside for 30 minutes. Check for the salt.
3. Chop the onions, chillies, ginger and curry leaves.
4. Heat oil in a pan, add the seeds, lentils, hing.
5. When they turn golden, add chopped ingredients.
6. Saute till the onion becomes pink.
7. Add grated coconut and switch off the flame.
8. Add this seasoning mix to the batter.
9. Mix well. Add water if the batter becomes very thick.
10. Heat the oil after poring them in the cavities of the mould.
11. Add a drop of batter, if it sizzles with a "sh" sound then the oil is hot enough for the batter to cook.
12. Pour the batter into the moulds with the help of a small-headed ladle or a big spoon.
13. Cook for a few minutes on a medium flame.
14. Flip over and cook again for a few minutes.
15. Cook till all the punugulus are golden in colour on all sides.
16. Remove the cooked punugulus in tissue paper.
17. Repeat with the rest of the batter.
Deep Frying Method:
For this method, the batter should not be of pouring consistency. It has to be thicker. you should be able to make a ball out of the batter. For this seasoning with seeds and lentils is not required. Simply add chopped onions, chillies, ginger, cumin seeds, curry leaves, hing to the batter. Mix well and rest for 30 minutes.
Directions:
1. Heat oil in a kadai.
2. Add a drop of batter, if it sizzles with a "sh" sound then the oil is hot enough for the batter to cook.
3. Pinch a small lemon sized batter and add to the oil 3 or 4 at a time.
4. Cook till golden on all sides.
Comments
Post a Comment