Punugulu / Bonda is a common street food in the coastal regions of Andhra Pradesh. Often served with peanut chutney or Toordal chutney called as Kandhi Pachadi. Some make them sour tasting using fermented batter, while some make them with fresh batter. There is no specific way to follow while preparing batter, except that the batter must not be runny. Can be made with urad dal batter (idli/dosa batter) or whole moong batter. I always make these with fresh batter, since I do not prefer the sour tasting ones. Whether to use the fermented batter or the fresh one is totally an individual’s choice and comfort.
Ingredients
- Idli/Dosa Batter 1 cup
Rava 2 tbsps
Rice flour 4 tbsps
Chopped onion 2 tbsps
Chopped green chillies 1 tbsp
Grated ginger 1/4 tsp
Salt
Coriander leaves
Curry leaves
Oil for frying
Method
- Mix all ingredients well ( except oil).
Keep aside for 20 minutes.
Heat oil in a kadai, drop small balls in the oil and deep fry them till golden brown.
