Pesaru Punukulu
Equipment
- Blender
- Food processor
- Frying Pan
- Skillet
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 200 g Moong beans (1 cup) cooked
- 40 g Basmati rice (ΒΌ cup) cooked
- 4 Green chillies de-seeded and coarsely chopped
- 2 Onions chopped
- 2 tablespoons Coriander (Cilantro) leaves roughly chopped
- 1 Sprig curry leaves roughly chopped
- Vegetable oil for deep-frying
- Salt
Instructions
- Put the beans and rice in a blender or food processor.
- Add the chillies and 2-3 tablespoons water and process to a thick coarse batter.
- Stir in the onions, coriander leaves and curry leaves and season with salt.
- Heat enough oil for deep-frying in a kadai or deep frying pan (skillet) to 180 degree C / 350 degree F, or until a cube of bread browns in 30 seconds.
- Then reduce the heat.
- Working in batches, carefully drop spoonfuls of the batter into the hot oil.
- Deep-fry the fritters, turning frequently for about 5 minutes, or until golden brown and crisp.
- Remove with a slotted spoon.
- Drain on kitchen paper (paper towels).
Video
Nutrition
Sodium: 641mgCalcium: 330mgVitamin C: 68mgVitamin A: 324IUSugar: 29gFiber: 43gPotassium: 2863mgCalories: 977kcalSaturated Fat: 1gFat: 3gProtein: 53gCarbohydrates: 190gIron: 14mg
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