Pulibongaralu

This is my final recipe for this week BM with evening snacks. These three snacks are favorite snacks at home,which My mother and grandmother use to make them very offen. Specially this pulibongaralu is my grandmothers recipe. Every summer when we visit our grandmothers place this will be there for evening snack for sure.

                                                             This is a deep fried snack but you can make this in guntapoganalu(paniyaram pan) to avoid deep frying. But deep fried pulibongaralu give a wonderful taste. My grandmother used to add 2 tab. sp of rice flour to the batter, but I realise that rice flour makes the pulibongaralu little hard and so I change this to maida. Maida makes the little soft, so if you want to try with rice flour can try but my choice is maida.

                       Recipe contain soaked chanadal my grandmother used to add chana dal with chopped onions. I change it. Wash dal and add it to the batter so that they will soaked in the batter, you can do either ways, but here I gave the recipe how my grandmother used to make. Let's check the recipe now.....

INGREDIENTS:---
Urad dal   ----  1 cup
Rice   ----   2 cups ( dosa rice raw rice not Idli rice)
Onion  -----  2 medium finely chopped
Green chillies   ----  3 finely chopped
Chana dal   ---  2 tab sp soaked in water for an hour and drained
Curry leaves  ----   20 leaves finely chopped
Coriander leaves  --- 1 tab sp finely chopped
Ginger   ----  1 inch piece finely chopped
Cumin seeds  ---- 1 tab sp
Maida or rice flour --- 2 tab sp
Salt to taste
Oil for deep frying
METHOD:---
1. Wash and soak rice and dal foe 4 to 5 hours and grind in to a very smooth paste, don't add much water this batter should be thick then dosa batter.
2. Take this batter from the blender in to a big bowl cover with a lid and leave it for 24 hours
Leave the batter in room temperature do not keep it in the fridge, so that it will ferment well
3. After 24 hours add channa dal, chopped onion, chopped ginger, chopped green chillis, chopped curry leaves, chopped coriander leaves, cumin seeds, rice flour or maida salt to taste mix well.
4. Heat oil in a deep frying pan.
5. Drop small ball from this batter in to hot oil and deep fry the pulibongaralu till golden
Remove from oil and serve with a cup of hot tea or coffee.
When you drop the batter in to the oil don't bother about exact round shape,because the batter is not in a consistency to make a shape. It will become round when it falls in to the oil, so don’t worry about the shape.
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