Punugulu / Punukulu / Pulibongaralu

Punukulu are a traditional Andhra breakfast / snack item. Even though they are prepared at homes, they are one of the popular street snacks there and can be prepared in two ways either using a batter specially meant to prepare punukulu or can be made using leftover rice / idli batters. Both ways they taste great and are prefect along with tea / coffee on a cold, rainy evening like we have today.

Ingredients: (3 servings)
1.5 cups fermented thick dosa batter
2 - 4 Tbsp rice flour
1 big onion finely chopped
2 green chillies, finely chopped
Few curry leaves, roughly chopped
Salt to taste (only if needed / if dosa batter is unsalted.)
Oil to fry

Method:
* Heat oil in a frying pan.
* Mean while, combine all the other ingredients in a mixing bowl.
* When the oil is hot enough to fry, drop about a tablespoonful of batter into the oil using your fingers or a spoon. Repeat the step and drop the batter balls as many as the pan can fit, without overcrowding. 
* Fry the punugulu on medium flame until they turn golden brown and are cooked through.
* Serve them with peanut or roasted chickpeas chutney.

Check what other marathoners are cooking during this month long marathon.

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