Wednesday, 12 October 2011

Pesara punugulu / Moong daal fritters

These fritters are prepared by the whole green gram. They will be light in texture. Adding the pepper powder will give that extra spicy taste.
Pesara punugulu

Whole moong daal / Green gram – 1 cup
Cumin – 1 tsp
Ground Pepper – ½ tsp
Curry leaves
Oil for deep frying

Wash and soak the moong daal for 4 hours. Drain and grind it into smooth paste. Just add little water if required.
Moon daal batter

Add Cumin, ground pepper, curry leaves and salt to the batter.

Heat the oil in a pan. When it is hot enough, take small amounts of batter and drop it into the oil. You can also use spoon to do this.

Serve them warm with raw onion.

Warm fritters with onion

Tip: Mix the chopped onion with pinch of salt, chat masala and a dash of lemon juice.

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