Table of Contents
Which flour is used for Punugulu?
all purpose flour
Punugulu, an instant version with all purpose flour or self rising flour that you can whip up within 20 minutes for your guests.
How do you make Punugulu batter?
Ingredients for punugulu
- 2 cups idli dosa batter thick or ¼ cup urad dal and ¾ cup rice.
- 2 tbsps poha or attukulu or rice flour or rava.
- Salt to taste.
- oil to deep fry as needed.
- 2 green chilies chopped.
- 1 medium onion chopped.
- ½ tsp cumin or jeera.
What is Punugulu made of?
Punugulu is a deep fried snack made with rice, urad dal and other spices. They are often served with peanut chutney, known as palli chutney, coconut chutney, verusanaga chutney or toordal chutney known as Kandhi Pachadi, or they can be served with capsicum peanut chutney.
How do you make Purugulu?
Ingredients
- 1 cup Idli Batter or dosa batter or uttapam batter.
- 1 tablespoon rava (semolina) – optional.
- 1 small onion, chopped or ¼ cup chopped onion.
- 5 to 6 curry leaves, chopped or 1 teaspoon chopped curry leaves.
- ½ inch ginger, finely chopped.
- 1 or 2 green chilies, chopped.
- 2 to 3 teaspoon chopped coriander leaves.
What can I do with sour dosa batter?
If it is too sour but thick enough add fresh milk, say half a cup. This brings down the sourness. If it is too watery and sour add half a cup of rice flour or semolina (rava), mix and let soak for 15 mins. Then pour into idlies or dosas.
How can we remove sourness from dosa batter?
What is idli called in English?
Idli has several variations, including rava idli, which is made from semolina….Idli.
| Alternative names | Idly |
|---|---|
| Main ingredients | Black lentils (de-husked), rice |
| Variations | Button idli, tatte idli, sanna, sambar idli, rava idli, masala idli, shell idli |
Why my dosa batter is sour?
This comes from the regular fermentation process. But if the batter is already over fermented, your dosas will taste extremely sour. You might have experienced the same taste with dosas made out of the store-bought batter. Well, it happens because of over fermentation.
Who invented idli?
But this life-affirming staple of the Indian palate may not have originated in South India, after all. While both Karnataka and Tamil Nadu claim to have invented the recipe, food historian K T Achaya believes the idli probably arrived in India from present-day Indonesia around 800-1200 CE.