Deep Fried Lentil Dough Balls (Punugu)
Punugu are small savory fritters from Andhra cooking, made from a fermented batter of urad dal, rice rava and flour. The dal is ground into a loose batter, while the soaked rava adds a coarse, grainy bite that plain flour would not give. Chopped onion and chile go straight into the batter, so every ball is seasoned all the way through. The fermentation gives the dough lift and a mild tang before frying.
Instructions
Soak the urad dal in water for several hours. In a separate bowl, soak the rice rava in water.
Grind the soaked urad dal into a somewhat loose batter. Stir the soaked rava into the ground dal.
Mix in the all-purpose flour. If the batter feels too thick, add enough water to thin it.
Stir in the chopped onions, chopped chiles and salt to taste. Leave the batter to ferment and rise.
Shape the batter into small balls and deep fry them in hot oil until cooked through.
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