I have a special place for punugulu in my food corner.
Me and my family had them on the street,while we were returning back from bhadrachalam,they tasted heavenly. I still remember how we enjoyed those hot punugulu with spicy tomato chutney.
Since then I make it very often and my kids love them too.
Let's note the ingredients: for punugulu
4. Cups thick Dosa batter
1/4 cup sour yougurt or curd
1 green chilli finely chopped
1/4 teaspoon baking soda
2 - 3 tablespoons white flour or maida
1 table spoon cumin seeds
Oil for deep frying
Salt to taste
Mix all the above ingredients and deep fry them until nice and crispy outside and cooked inside.
And serve them with tomato chutney or peanut chutney.
Tomato chutney tastes nice with any breakfast dishes or snacks (pindi vantalu) or rice.
INGREDIENTS : for tomato chutney
5 large tomatoes chopped
Green chillies: 5 - 6
Garlic cloves: 3
Tamarind: size of half a lemon
Cumin seeds: 1 teaspoon
Coriander seeds: 1 teaspoon
Curry leaves: 2 strands
Coriander leaves: 1 fistful
Salt as per taste
Oil: 2 - 3 tablespoons
Take a pan and put 1 table spoon oil and fry all the ingredients except tomato and tamarind.
Soak tamarind in little water,just to make it soft for grinding later.
Now remove all the fried stuff in a plate and let them cool down.
Now fry chopped tomatoes in the same pan with little oil,put a lid and then cook until mushy and all the water in the tomatoes disappear and switch off the flame and let it cool down.
Grind the all the ingredients except tomato.
Once it's grinded well add tomatoes and grind to a fine consistency.
Tempering tomato chutney: take a pan and add little oil and add mustard seeds,cumin seeds,red chillies,asafoetida,curry leaves,turmeric.
And add above tempering to tomato chutney. (Tempering is optional)
Note: pics show peanut chutney but recipe is not here it's in dosa with peanut chutney recipe.
Iam sure you will love this dish,please write to me your experiences,thank you😊😊