How To Make Rava Punugulu
Rava Punugulu is a savory snack, which is a popular street food in some cities of Andhra. These crunchy bites are often served with tomato chutney. Punugulu can also be made with idly / dosa batter and this is an easy snack to make.
• Bombay rava – 1 cup (200grams)
• Maida flour – 50grams
• Curd – 1 cup (100ml)
• Cooking soda – ¼ teaspoon
• Salt to taste
• Oil for deep fry
• Coriander leaves – small bunch
• Curry – 2 bunches
• Ginger – ½ inch piece
• Onion – 1 (small size)
• Green chilies – 3
• In a blender add chopped green chilies and ginger (peeled and chopped).
• Grind it to a coarse paste and keep it aside on a plate.
• Now chop the onion into small pieces and chop the coriander leaves.
• In a mixing bowl add a cup of Bombay rava, ¼ cup of Maida flour, ¼ teaspoon of cooking soda and salt as per taste.
• Mix all the ingredients with a spoon and then add chopped onions, a coarse paste of green chilies and ginger, finely chopped coriander leaves and curry leaves.
• Then mix it once again with a spoon.
• Now add a cup of curd into the mixture and mix all the ingredients evenly with hands.
• Adjust the consistency of the batter and add water gradually.
• Make a paste which is neither too thick nor too thin and ensure that no lumps either.
• Then leave it aside for 15 minutes.
• Then add water if required because the Bombay rava observes the moisture.
• Once you get the right consistency of the batter then surely you will get the right texture and crispiness of the fritter.
• Now switch on the stove and heat a pan.
• Pour enough oil for deep fry and heat it.
• Then shape the batter into round balls and drop them into the hot oil.
• Don’t crowd the vessel with too many fritters.
• Fry them on medium flame.
• Once one side of the fritters turn to golden color, then turn over the fritters to the other side and fry them.
• Fry them until they change to the golden color on both sides.
• Scoop them using a drainer or spatula to drain the excess oil.
• Spread a paper napkin on a plate and then transfer the fried fritters into a paper napkin which absorbs the extra oil.
• Repeat the same process and fry them until golden color.
• Transfer the Punugulu to a serving plate.
• Serve them hot with spicy coconut chutney or peanut chutney as a morning breakfast or as evening snacks.
Serving size: 1 cup (Bombay Rava)
• Total fat – 6.5g
• Total Carbs – 26.6g
• Protein – 5.1g