For the final day of this edition, I am sharing another variety of fritters that can be offered as prasadam. This doesn’t have onions and has Urad dal mixed in to make it more healthy. I already have another version of Moong Dal Fritters, that had onions. While today’s recipe is slightly different. I also ended up making a curd version of the vadas.
This edition things have been slow in happening. I am a day behind with my posts. I am happy that I managed to do all of them. I decided I got to gear myself better for the next edition. Let’s see how things work out.
Moong Dal / Pesara pappu – 3/4 cup
Urad Dal – 1/4 cup
Green Chilies – 2 medium
Ginger – 1″
Cumin Seeds – 1/2 tsp
Salt to taste
Oil for deep frying
How to make the Punukulu
Wash and soak the dals for 1 – 2 hrs.
Drain and along with all the ingredients grind to a smooth paste. Add salt and make a thick paste.
Heat a kadai with oil and drop in balls using a spoon. Cook on both sides and drain.
Since the batter is sticking, it’s always better to handle this with two spoons.
Perugu Pesara Punukulu
Perugu Punukulu – fried 1 cup
Thick Curds – 1 /2 cup
Salt to taste
Water – 1/2 cup
After you make the moong dal fritters, soak them in hot water. Blend the curds to a thick paste by beating it with salt and water. Drain the moong dal fritters and soak in the curds.