Punugulu with Dosa batter
Ingredients
- Dosa Batter - 2 cups
- Rice flour - 1 - 2 tbsps
- Semolina - 2 tbsps (semolina/cream of wheat)
- Onions - 1/2, finely chopped
- Green chili paste - 1 tsp or 2 finely chopped green chilies
- Cumin seeds - 1/2 tsp
- Curry leaves - 1 sprig, finely chopped
- Coriander leaves - 2 tbsps, finely chopped
- Salt to taste
Method
- Combine all the above ingredients except oil. Mix well. Leave aside for half an hour.
- Heat oil for deep frying. Once the oil gets hot, reduce flame to medium. Place a tablespoon for batter into the hot oil. (You can use your hand instead of a spoon to drop small balls of the batter into the hot oil) Place 7-8 punugulu in the first batch. Do not crowd the vessel.
- Turn the punugulu as they change color and cook till golden brown.
- Remove onto absorbent paper. Serve with chutney of your choice.
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