Gunta punukula can be made with left over idly batter or can be instantly made with all purpose flour. Today the below recipe is shown with the idly batter. These can be deep fried in oil or shallow fry in the Punukulu pan. This time I made in the pan but you can use this same recipe for deep frying also, except that batter should be thick for deep frying and little pouring consistency for shallow frying. This can be eaten as breakfast or snack.
- Idli batter (left over one is better) – 2 cups
- Onions – 1 medium
- Green chillies – 5
- Ginger – 1/2 inch
- Corriander leaves – fistful
- Baking soda – 1 tsp
- Chop the onion, chillies, ginger and coriander leaves into small pieces.
- Mix all the above ingredients and check the salt and spiceness. It takes more spice to make this batter.
- Adjust the batter to pouring consistency.
- Heat the “Punukulu Pan” and pour 2 drops of oil in each impression.
- Now pour enough batter in each impression and cover with a lid.
- Batter will rise as it cooks because of baking soda. If not, adjust soda and mix well for the next batches.
- Let it cook covered for a minute or so and when the batter rises up and looks fluffy and done, then turn with a fork to other side and let it cook uncovered for another half a minute. Both sides should turn to light golden brown.
That’s it! Yummy and hot hot punukulu are ready to serve with idly podi or coconut chutney or with Besan chutney made sweet and sour as shown in the above picture.