PUNUGULU - RICE AND URAD BEAN DUMPLINGS

Punugulu A simple and all time fav. tea time snack in ANDHRA PRADESHINGREDIENTS:---
Uard dal--- 1 cup (ulundu,uddina bele, minapappu split blackgram)
Raw rice --- 2 cups(don't use basmathi or boild or idli rice
Salt to taste
oil for deep frying
METHOD:---
Soak rice and dal togather in water for 3-4 hours then grind in to a smooth paste add salt and mix well.
This dough should be like vada batter don't add much water while grinding
Heat oil in a deep frying pan and make small balls out of the batter and drop in to the hot oil and fry till golden colour
Remove from oil and serve with coconut chutney and curryleaf powder(karivepaku kaaram)
Amma(my mom) use to make a dry powder with 1 cup of urad dal and 2cups rice in mill and when ever guest came instently she mix this dry powder with enough water to make vada batter and leave for 5 min and then make punugulu.
If you are not able to drop punugulu batter in to hot oil with hand then you can use a spoon for this.
soft, spongy yummy punugulu is ready for tea time.



If you like a sour taste then just leave the batter for 5-6 hours and then make punugulu but traditionaly we make them with fresh batter only
some people make punugulu with leftover idli batter but in Andhra we call them pulibongaralu and in Andhra we make idli batter with idli rava so if we make with that idli batter that pulubongaralu will be crispy and sour in taste
And this punugulu will be sopngy and not in sour taste
And you have a leftover batter of punugulu batter can make dosa s with that batter
Ihope you all enjoy this snake.