Punukulu-2

Punukulu, are very tasty snack. How many you may eat, still you feel to eat. Children like them very much. So good evening snack for kids.
Punukulu-1 are made up of fresh batter whereas punukulu-2 are made up of fermented batter.
First type are crispy and yummy taste whereas the second type are sour and soft.
For dosa batter please look the post 'Urad Dal Dosa'.


Ingredients:

- fermented urad dal batter
-1tbsp chana dal
-1 big onion
-2/5 chilies
-1/2 tsp jeera
-2 curry leaves
-1 tsp red chili powder(opt)
-pinch of turmeric
-salt
-1 tbsp rice flakes(opt)
-oil for deep fry

Procedure:

-when you are grinding urad dal batter dont make it too loose. For punukulu the batter should be in thick consistency so that you can drop balls in the oil. (like mysore bonda).
-for this you need fermented batter so use it next day.
-if you are not using cooked rice or rice flakes in the batter then soak the flakes in 1 tbsp of water for 1 hr and squeeze to make soft.Now add to the batter using for punukulu. 
-soak chana dal for 2-3 hr.
-add chopped onion, chilies,and curry leaves, jeera, chili powder, soaked chana dal , turmeric and salt, and mix thoroughly.
-heat oil in a deep pan till steam starts to come.
-turn the flame low and drop one punuku (ball) for try. It slowly puffs.Turn in between. When it turns golden colour remove it and eat,
-if oil is absorbing mix little more thick batter. If not available add 1-3 tbsp maida. If they are hard add little water. 
-perfect punukulu will be in soft texture.
-if you mix rice flakes the chances of absorbib oil decreases and softness increases.
-now you drop as many as till it fills 3/4 of the pan.When the oil lost its bubbles and look plain again increase the flame till they turn to golden colour. After removing punukulu, again turn the flame low and drop next batch.
-serve them with karapodi or chutney or pickle or even with sauce.