PUNUKULU / BONDA

Punukulu is a simple snack which comes in handy. In Andhra we have different kind of punukulu like bonda, bajji, Mysore bajji, pesara punukulu. Now I want to mention all these here:

1.BONDA:

Method 1:

Urad daal : 1 cup
Plain flour : 1/2 cup
Onion : 1
Green chillies : 2
Ginger : 1/2"
Cooking soda
Salt
Oil

Soak the Gram daal in water for 5 hours and grind it to a smooth thick batter. Keep aside this batter for 4 to 5 hours. Finely chop the onions, chillies, ginger and mix into this batter with salt, soda. Heat oil in a kadai, take a tsp of batter and drop it into the hot oil. Fry until golden brown and eat hot with coconut chutney.

Method 2:

Urad daal flour : 1.5 cup
Rice flour : 1/2 cup
Cooking soda (optional)
Salt
Oil

We can get this flours in Indian shops, otherwise we can make at home with the help of mixi.
Mix the water into urad daal flour and rice flour, and keep aside this for 8 hours . Later mix the salt and soda. Heat oil in a kadai, take a tsp of batter and drop it into the hot oil. Fry until golden brown and eat hot with coconut chutney.
This batter is good for dosa also,but you have to mix more water for dosa.




2.MYSORE BAJJI :

Method 1:

Plain flour/Maida 2 cups
Curd 1 cup
Cooking soda
Salt
Oil

Mix the curd in plain flour, soak for 6 hours. And mix soda and salt in this. Heat oil in a kadai, take a tsp of batter and drop it into the hot oil. Fry until golden brown and eat hot with chutney.

Method 2:

Semolina / Bombai ravva -2 cups
Curd -1 cup
Cooking soda
Salt
Oil

Mix the curd in ravva, soak for 6 hours. And mix soda and salt in this. Heat oil in a kadai, take a tsp of batter and drop it into the hot oil. Fry until golden brown and eat hot with chutney.

3.PUNUKULU:

Mix the plain flour, salt, onion, chilly and ginger in Dosa batter. Heat oil in a kadai, take a tsp of batter and drop it into the hot oil. Fry until golden brown and eat hot with any chutney.

4.PESARA PUNUKULU:

Moong daal / Green gram - 2 cups
Chillies - 4
Ginger - 1/2 "
Salt
Oil

Soak moong daal 1 to 2 hours ( If whole moong means soak nearly 8 hours) in water and grind it past along with chillies, ginger and salt. Heat oil in a kadai, take a tsp of batter and drop it into the hot oil. Fry until golden brown and eat hot with ginger chutney .