ஆந்திரா ஸ்பெஷல் புனுகுலு / Andra punugulu/ punugulu with idli batter / இட்லி மாவு போண்டா/ Punugulu

Ingredients

• Idli Batter – 1 Cup
• Rava – 2 Tbsp
• Rice Flour – 2 Tbsp (adjust as needed)
• Onion – 1 no (finely chopped)
• Carrot – 1 no (grated)
• Green chilies – 3 nos (finely chopped)
• Ginger – small piece ( finely chopped)
• Curry leaves (finely chopped)
• Coriander leaves (finely chopped)
• Cumin seeds – 1 tsp
• Salt – 1 pinch
• Oil – for frying

Instructions

1. Take the idli batter in a mixing bowl and add all the other listed ingredients to the bowl, except the oil. Mix well to form the batter.

2. Heat oil in a kadai for frying.wet your hand to avoid stick batter. Using your fingers take a small portion of the
batter, shape it into a rough ball and drop it gently in the hot oil.

3. Fry in medium flame and in batches until the punugulu is nicely golden. Transfer to a tissue paper to remove excess oil.

4. Serve hot along with any chutney.

Notes
– The punugulu will taste best when the batter is a few days old and tastes slightly sour.
– Always fry in batches. If you drop too many in the hot oil, it will quickly reduce the temperature of oil and the punugulu will not come out good.
– Quantity of the rice flour added would purely depend on how thick your idli batter is. So add a little initially and then add more if needed. You may also use less if your batter is already thick.
– If the batter ends up thick, the bonda will turn out hard. If the batter ends up thin, the bonda will absorb more oil while frying. The batter consistency can be adjusted accordingly.