Punugulu with Peanut Chutney

Name: Punugulu with Peanut Chutney
Cuisine: Indian
Ingredients: 1 cup- Dosa batter (2days old); 2 tbsp Rava; 1 tbsp Rice flour; 1 small- Onion; 1 string- Curry Leaves; 1 - Green Chilli; 3 tbsp - chopped Coriander Leaves; 1 tsp Cumin; 1 pinch - Hing; to taste Salt; 1/4 tsp Baking Powder; Oil for Deep frying; Peanut Chutney; 1 cup Peanut; 1 tsp Oil; 1/2 mustard seeds; 1/2 tsp Cumin seeds; 2 - red chilli; 2 cloves- garlic; 1 small- onion; 1/2 tsp- urad dal; 1/2 tsp- chana dal; For tempering; 1 tsp oil; 1/2 tsp mustard; 1/2 tsp cumin; 2 red chilli; 1 pinch hing

Abhipsa @cook_7837072

Chennai

From the streets of Andhra Pradesh

Abhipsa @cook_7837072

Chennai

From the streets of Andhra Pradesh

Saved

Ingredients

1cup- Dosa batter (2days old)
2 tbspRava
1 tbsp Rice flour
1small- Onion
1string- Curry Leaves
1- Green Chilli
3 tbsp- chopped Coriander Leaves
1 tspCumin
1 pinch- Hing
to tasteSalt
1/4 tsp Baking Powder
Oil for Deep frying
Peanut Chutney
1 cup Peanut
1 tspOil
1/2 mustard seeds
1/2 tsp Cumin seeds
2- red chilli
2cloves- garlic
1small- onion
1/2tsp- urad dal
1/2tsp- chana dal
For tempering
1 tsp oil
1/2 tspmustard
1/2 tsp cumin
2red chilli
1 pinchhing

Saved

Steps

1

Peel and clean the onion and chop it and keep aside. Similarly chop green chilli and curry leaves.
2

Heat oil in a Kadai for Deep Frying
3

In a mixing bowl add everything and mix properly. If it is Very thick add little water.
4

Then put the batter as a droplet in the hot oil and fry it up to golden brown. Serve with peanut chutney
5

For peanut chutney. Heat oil in a kadai, add mustard and Cummins and let it crackle. Then add urad dal and chana dal and fry for a min.
6

Then red chilli and garlic and fry. Then add sliced onion and fry again
7

Then add peanut and fry for 3 to 4 mins. Then switch off the gas and let it cool down. Then grind it with salt to a smooth paste
8

For tempering- heat oil in a kadai and add everything for tempering and let it crackle. Then pour the tempering on the chutney.