Monsoons are here. The exciting season of rains and romantic thoughts also brings to mind some of the delicious crispy food preparations. If you are from Andhra, the list is further shortened to two of the most preferred suspects – Mirapakay Bajji and Punugulu. Even though these two culprits rule the target market irrespective of seasons and time, rainy day gives them more business. Forget the diet and chuck the cholesterol concern for a brief moment here – why waste the moment and not endure the delightful manifestations of these crispies with a homemade approach?
Punugulu are the most preferred snacking delights during the monsoon season. Contrary to the popular myth that only ‘market’ made versions bear that taste and flavour, we take things up the notch. Let us look at the instant homemade Punugulu recipe that is not only easy to make, but safe from the loaded oils in the market. You can make them ‘heart healthy’ using olive oil, for a change!! This also proves useful for the people who have cholesterol and heart related issues.
Our mothers and grandmothers know the recipe. Let us follow the legacy and inherit the same. Punugulu can be made either with fermented idli/dosa batter or with maida and rice flour combination. Both choices are easy and convenient. Let us look at the instant punugulu that are made with the batter.
Instant Punugulu Recipe with Idli/Dosa Batter
Idli/Dosa batter – 2 to 3 cups (based on the number to be served)
Onions – 1 chopped finely
Green chillies – 1 chopped finely (some use paste)
Curry leaves – handful
Coriander leaves – 2 tsp chopped finely
Olive oil – for deep frying
Cumin seeds – ½ tsp
Take the batter, onions, green chillies, curry leaves, coriander leaves, cumin seeds and the salt. Mix them together finely until a solid consistency is reached. Leave the mixture aside for 20 to 30 minutes for the flavours to settle in.
Heat oil in a frying pan/Kadai. Reduce the flame once the oil is hot enough. Start adding spoonful of mixed batter to the oil and fry simultaneously. Do not let the Punugulu stay in the oil longer than they turn golden brown. Take them out before they turn all black.
Place the fried Punugulu on a bowl that has a kitchen towel on top. This soaks up the excess oil. Serve the hot homemade Punugulu with a delicious peanut or Kandi chutney.
Watch the rain as you gorge on your delicious Punugulu.