Punugulu Recipe - Andhra Punugulu from Idli Batter

Punugulu is a Popular Andhra deep fried snack, made with fresh idli batter or left over idli batter. if you like sour taste, use left over idli batter.It is usually served as a Evening Snack with hot cup of chaai. It is made during festive occasions like Ugadi,Varalakshmi Vratham,Navratri & diwali at Andhra homes. Punugulu is crisp outside,soft & fluffy  Inside with Mild hot & Sour taste.As ugadi is Near by planned to post this crispy snack.

Punugulu Recipe

 Prep Time :  10   min. 

Cook Time : 20   minutes.

Recipe Category:Snacks

Recipe Cusine:Andhra

Yield:15 Punugulu

Ingredients

Idli batter  - 2 cups.
Maida - 2 tbsp.
Rice flour - 1 - 2 tbsp.
cumin seeds - 1/2 tsp.
salt - to taste.
Onion (chopped) - 1/2 cup.
Green chillies - 2.
Curry leaves - 2 sprig.
Coriander leaves - 2 tbsp(finely Chopped)
Ginger - 1/2 inch.

Preparation

Chop the onions,Green chillies,curry leaves,Coriander leaves & Ginger finely.

Method

• Take a Mixing bowl  Combine  Idli batter, 2 tbsp of Maida, 1 or 2 tbsp of Rice flour, Chopped onions,Green chillies,Curry leaves,Coriander leaves,Ginger & salt. Mix well. The consistency of batter should be thicker.

• if the batter is runny then  add  few table spoons of Maida or Rice flour.
• if the batter is thick, add  few table spoons of  water. 
• Let  the batter be as such for 15 - 20 minutes.
• Heat the oil in a kadai, when it is hot drop small portion of batter into oil, if it pops up immediately it is an indication that oil is hot.Now keep the flame to Medium.
• Now shape the batter into round tiny balls  with fingers & drop in hot oil.
• Fry them till it turns crisp & Golden Brown colour. Drain it in kitchen tissue.Cook in batches.Don't over crowd the pan.

•  Serve hot the Pungulu with Coconut Chutney, Allam Pachadi, Peanut chutney or Tomato Chutney.

Notes

• While Making Punugulu for festive Occasions exclude onions.
• As a variation instead of Maida you can use powdered Poha also.
• I used fingers to shape the dough, you can use spoon to.
• if you like sour taste, use 2 - 3 days old idli batter.

Masala vada Recipe - Paruppu vadai - Parippu Vada

Masala vada is a popular South Indian Recipe Made with Chana dal and spices like cinnamon and fennel which makes the vadas spicy.Adding mint leaves, curry leaves and coriander leaves gives additional flavour to vada's. This recipe is made during festive occasions in south Indian homes. It is one of the popular street side snack.Chana dal is low in fat and high in fiber content. Now we learn to make masala vada Recipe.

Masala Vada

                                                             Masala Vadai Recipe

Prep Time : 20 minutes. 

Cook Time : 20 minutes .                   
Recipe Category:snackRecipes

Recipe Cuisine:Indian

yield:20

Ingredients

Chana Dal - 1 cup.

Onions - 2 (big).

mint leaves - 2 sprig.

Coriander leaves - fistful.

curry leaves - 1 sprig.

To Grind

Red chillies - 2.

Green chillies - 2.

Garlic - 2 cloves.

fennel seeds - 1/2 tsp.

Ginger - 1/2 inch.

Preparation

• soak the chana dal for minimum  2  hrs.  
• chop onions, mint leaves, coriander leaves, curry leaves very finely.

Method

• Grind Red chillies, Green chillies, Garlic, Ginger,  fennel seeds  in blender/ mixie  coarsely.

• Then drain the water completely from chanadal , add it   to mixie/blender along with coarsely ground items.

• Now Grind  chanadal  into a  coarse paste,  few whole dals, here and there is fine.

• Add finely chopped onions, coriander leaves, mint leaves, curry leaves with salt.Mix well.

• Heat the oil, to check it is hot, place a small portion of batter  into the oil, when it pops immediately, it is an indication that oil is hot. 

• Now, Make small lemon sized balls, and pat it into a circular disc of medium thickness. Dip in a bowl of water in between while making vadas.

• Then deep fry it, till it turns golden brown on both the sides.

Notes

• Cook the vadas in a medium flame.
• Grinding it to a coarse paste, is important.
• while grinding if you feel, batter is too thick, drizzle some water while grinding.
•  if the you feel the batter is somewhat runny, add 1 tbsp of rice flour for substitution.
• Adding more onions gives extra taste and crispness to vada's.
• if you are  not confident in making vadas in hand, you could use ziplog covers or banana leaves. wet your hands in between with water.
• Adding Mint leaves gives extra flavour to Vada.

Also check out my: Medu Vadai or Ulundu Vadai

Onion Pakoda - Pyaz ke Pakore - Step Wise Pictures - Ulli Pakodi

Onion Pakodi(pyaz ke Pakode) is a savoury Indian snack made with Gram flour and Onions as Main Ingredients. Pakoras are usually served as snacks or appetizers. Pyaaz fritters(onion pakoda)   is an Evening snack. It is very good to have in Rainy  season.

Ingredients

Rice flour - 1/2 cup.

besan flour/gram flour - 1 cup.

salt - for taste.

water - to sprinkle.

red chilly powder - 1 tsp.

butter  - 1  tsp.

onion -1.

curry leaves - 10.

baking soda - 1 pinch.

Preparation

• cut the onion length wise  and keep it aside .

Method

• Take a mixing bowl add besan flour,rice flour,red chilly powder,onion,curry leaves,Melted butter, baking soda and  salt. mix well
• later sprinkle some water to it to prepare a dough, as shown in the picture.
• if it is watery, you won't get good pakoda's , so take care while sprinkling water.

• Heat the oil,when it is hot, Keep the stove in medium flame,  then  crumble the dough into oil, as you wish in a form of fritters.
• Deep fry it, until it turns golden brown colour.
• when it cools down, store it in a air tight container.

• you can have it as a evening snack, with cup of coffee or tea.

Quick Onion Murukku - Onion jantikalu - Vengaya Murukku- chakli

Onion murukku is a simple and easy snack recipe made with rice flour, roasted gram flour and pearl onions. Aroma of pearl onions gives nice flavour to murukku. This recipe is taught by my aunt. i tried it and it tasted awesome. so i wanted to share it with you. 

Ingredients

Rice flour - 1 cup.
Roasted gram Powder/Pottukadalai powder   - 1/2  cup (chutney dal).
Hot oil - 2 tbsp.
salt - as required.
cumin seeds - 1/2 tsp.

Pearl onions - 20.

Preparation 

• Grind Roasted gram in a mixie to make a fine powder.(if you ground 1/3 cup of roasted gram, you get 1/2 cup of its powder).
• Grind pearl onions in a blender or mixie into a fine puree.

Method

• Take a mixing bowl, add  Rice flour, roasted gram Powder,hot oil,salt and onion paste mix well.Add water little by little to make a soft dough.

• In Mean while, heat the oil.[To check whether oil is hot, put a small piece of dough into an oil, when it pops out immediately,it is an indication that oil is hot].

• When the oil is hot, keep it in a moderate flame. Take murukku(jantikalu) press, use a  plate with three holes.

•  Fill the murukku press  with required quantity of dough and rotate it in a circular motion.fry the murukku till it  turns golden brown colour. Drain it and place it in a  kitchen towel.

• Repeat the cycle for remaining dough.Then place it in a air tight container.

Note

• Consistency should be like soft  dough,should  not too hard or soft, if  dough is hard, murukku will be hard, if it is so soft, it may absorb oil.
• if u you use large quantity of flour, divide the dough into equal portions to prepare the dough.
• it is Good to use pearl onion, than the bigger one.