June 28, 2012

Puli Bongaralu

Rice  - 2 cups
Urad dal - 1 cup
Onions - 1-2
Green chillies - 6 or as per taste
Ginger - small piece
Cumin seeds - 1 tsp
Salt to taste
Coriander leaves -  1 tbsp (chopped)
Oil for frying


  • Soak the rice and urad dal for four hours and grind them by adding little water to make thick batter.
  • Ferment the batter for 24 hours.
  • Grind green chillies and ginger to make paste.
  • Add finely chopped onions, chilli paste, cumin seeds and coriander leaves to the batter.
  • Heat the oil in kadai, drop small balls in to the hot oil, fry them till golden color. 
  • Transfer to paper napkin so the excess oil absorbs.
  • Serve hot with chutney.
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