punugulu

Ingredients:

urad dal-2 cups
Idly rava-4 cups
Cumin seeds-1 teaspoon
Rice flour-2 tablespoons
Maida or plain flour-2 tablespoons
Baking soda-a pinch
Salt-1 teaspoon
Oil for deep fry


Method:

Soak the urad dal for 4-5 hours and wash it. Grind it into a smooth batter.
Meanwhile, soak the ravva in water for fifteen minutes. Drain the water carefully and wash it with water again. Keep it aside to let the rava settle at the bottom.
Repeat it twice or thrice to clean the rava properly.
Squeeze the ravva and add it to the urad dal batter. Mix it well and allow it to ferment overnight.
Separate the batter into two parts. Store the first part in the fridge.

To the second part, add mixed vegetables and salt and prepare idly. Serve them with peanut powder and ghee.
In the evening, I took the batter from the fridge an hour beforehand to prepare the punugulu.
For this, add rice flour, maida, cumin seeds, baking soda and salt to the batter and mix it well.
Heat oil in a wok and make the batter into small ball s with your hand before dropping them gently in the oil. Fry them untill they turn golden brown.

Serve them with peanut chutney or any sauce.