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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 21
Pesara Punukulu | Moong Dal Fritters, Perugu Pesara Punukulu