|Published||May 12, 2008||Cooking Time||1 hour|
|Recipe Type||Appetizers||Preparation Time||30 min|
|Ingredient||Flour||Standing Time||1 hour|
Recipe of Punukulu
|Self Rising Flour||1||Cup|
Mix yeast with little warm water and leave for 2 min. In a large bowl mix the flours, salt, yogurt along with the yeast liquid. Make a batter of vada consistency or a little looser. Set it aside in a warm place for 6 hours. After 6 hours, mix it along with some cumin seeds or fennel seeds, tiny coconut pieces. check the salt, you can add more according to your taste. Add oil to a deep pan, make sure that you add atleast 2" of oil, else the shape does not turn out round. After wetting your hand, scoop out some moderate amount of batter with your hand and roughly give it a round shape and drop it into the moderately hot oil. With in few sec's it will take a nice round shape if the amount of oil is such that the batter totally sinks in it. Fry till golden brown and take them out on to a paper towel, serve hot with coconut, ginger chutney.
Do not add too much yeast as it give a typical smell and does not taste good. If you do not have self rising flour, you can use maida with a pinch of baking powder and sufficient quantity of salt.
Posted May 12, 2008