Rava Punugulu

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.

Ingredients required:

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

Preparation method:

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.

       Tasty and crispy Rava Punugulu is ready now

Serving suggestion:

Serve them hot with spicy coconut chutney or peanut chutney as a morning breakfast or as evening snacks.

Nutrition facts:

Serving size: 1 cup (Bombay Rava)

Total fat – 6.5g
Total Carbs – 26.6g
Protein – 5.1g

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