Pesarattu, also known as Moong Dal Dosa, is a popular and nutritious South Indian dish made from green gram (moong dal). Here's a recipe for making Pesarattu: Ingredients: 1 cup whole green gram (moong dal), soaked for 4-6 hours 2-3 green chili peppers, chopped (adjust to taste) 1 inch ginger, grated 1 small onion, finely chopped A handful of fresh coriander leaves, chopped Salt to taste Oil or ghee for cooking Instructions: Drain the soaked moong dal and rinse it thoroughly. In a blender, grind the soaked moong dal along with chopped green chili peppers and grated ginger. Add a little water as needed to make a smooth batter. The consistency should be slightly thicker than regular dosa batter. Transfer the batter to a mixing bowl. Add chopped onions, chopped coriander leaves, and salt. Mix well. Heat a dosa tava or non-stick skillet over medium heat. Grease it lightly with a few drops of oil or ghee. Pour a...
Punugulu is a popular South Indian snack made from a fermented batter. Here's a recipe for making it
Ingredients:
- 1 cup rice
- 1/4 cup urad dal (split black gram)
- 1/4 cup poha (flattened rice)
- 1/2 teaspoon fenugreek seeds
- Salt to taste
- 1/2 teaspoon baking soda (optional)
- Oil for deep frying
- Chopped onions, green chilies, curry leaves, and coriander leaves (optional, for flavor)
Instructions:
- Wash the rice and urad dal together. Add fenugreek seeds to the mix and soak them in water for about 4-6 hours.
- In a separate bowl, wash the poha (flattened rice) and soak it in water for about 30 minutes.
- Drain the soaked rice, urad dal, and fenugreek seeds. Blend them along with soaked poha to form a smooth batter. You can add a little water while grinding to achieve the right consistency, similar to that of dosa batter.
- Transfer the batter to a large bowl. Add salt and mix well. Allow the batter to ferment overnight or for about 6-8 hours, depending on the weather conditions.
- Once the batter has fermented, you can add chopped onions, green chilies, curry leaves, and coriander leaves for additional flavor. You can also add a pinch of baking soda for extra crispiness (optional).
- Heat oil in a deep frying pan over medium heat.
- Take spoonfuls of the batter and gently drop them into the hot oil. Fry the punugulu in batches, making sure not to overcrowd the pan.
- Fry the punugulu until they turn golden brown and crispy on all sides. Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.
- Serve the hot and crispy punugulu with coconut chutney, tomato chutney, or any dipping sauce of your choice.
- Enjoy your homemade Punugulu as a delightful snack or appetizer!
Punugulu are savory and crispy fritters that are loved by many. They are perfect for serving at parties, gatherings, or simply enjoying as a tasty treat.