September 23, 2013

PUNUGLU/PUNUKULU/LEFT OVER DOSA BATTER DEEP FRIED BALLS



PUNKULU OR PUNGULU Is one of the famous deep fried snack which can prepare with Dosa batter..For,this recipe left over dosa batter may works out well instead fresh one..Old batter means which kept in fridge for 2-3 days,suits for this recipes perfectly..In the ingredients also,you can see some differences when compared with another Punugulu recipes..It means have lots of options for this recipe..For example you can add some soaked chanadal to batter or you can add black pepper corns like me..But It`s an optional...If you want very tasty punukulu,then mix all the  ingredients to the batter and keep it in room temperature for 4-5 hrs...Fermenting gives a best taste.Along with this punukulu Iam sharing a Tea recipe which I learned from my mother.She prepares tea only in the morning which is the signature recipe(this one) of her.A must try,If you are Tea lover:) The combination of both these two is simply awesome...Please try next time..


CATEGORY-DEEP FRIES/DOSA BATTER RECIPES/EVENING SNACKS
PREPARATION TIME-15 MNS
COOKING TIME-20 MNS


WHAT YOU NEED
Dosa/idli batter-2 cups(OR)
rice-1cup+urad dal-1/2cup

onion-1 big chop very finely
salt- to taste
green chilli minced-4-5
cumin seeds-1/2 tsp
baking soda-1/4tsp
hing/asafoetida/inguva podi-2-3 pinches
ginger garlic paste-1 tsp
black pepper corns-5-6
oil -for deep as needed


HOW TO MAKE

To the dosa batter add in all above ingredients except oil and mix well..

Heat oil in a kadai/deep pan and turn on.Check the heat by dropping a small drop of batter..

If the oil is very hot,keep flame in low n using a spoon drop the batter into hot oil...

change flame in medium heat and fry well..Once they started changing colour turn other side and fry well..

Don`t crowd the pan with lots of balls,other wise it may difficult to fry..

Change flame according to frying but never put it in high..Deep fry them in batch wise..

Once,complete the frying remove on  a paper/kitchen paper..

Serve with peanut or coconut chutney along with hot cup of Tea..


May be half of the people in world loves Tea I feel.In my school  and college days Iam also a good liker of Tea which AMMA prepares in home..I strongly says no one can prepare the tea like my mom.(Is it over confidence or love on my amma??!!) She prefers to buy pure,fresh buffalo milk instead of packets and without adding water she prefers to make Tea...I saw some people who loves to sip a full glass of tea..Those may satisfy with only half glass If they tasted my mom`s hand Tea..The secret behind her Tea is adding ginger skin and cardamoms..I really love the aroma of ginger and flavour of cardamom while sipping..Huhh!!!! It`s really a unique happy feeling while tasting which cannot express in words..MOMS recipes are always best and Iam feeling very happy to share another recipe of my MOM.. 


WHAT YOU NEED

Full cream milk-1 cup
tea powder-1 sachet or 1 tsp
sugar-1 tsp(depend on ur taste)
dry ginger skin-1 tsp
cardamom skin-4-5


HOW TO MAKE

Heat little bit of water to the tea mug or bowl and turn on..This avoids the sticking of milk in the bottom..

Now add milk and once milk starts boiling add in tea powder and sugar..Mix this well..

Keep flame in low,while boiling tea add in ginger+cardamoms  skin...Boil for 2-3 minutes more..

Turn off and strain...Serve always hot..

This may works for those who suffers with headache or migraine..

** In stead of ginger skin you can add fresh ginger piece(small) too..

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