Urad Dal 1/2 cup
Rice Flour 1 1/4 cup
Salt to taste
Oil for deep frying
Method of preparation:
Soak urad dal in water for 4-6 hrs.
Grind urad dal into smooth paste adding least amount of water.
Mix both rice flour and urad dal paste with sufficient salt.
Leave the batter overnight to ferment.
Heat oil in a wok on medium-high heat.
Test the batter by taking a spoonful of and slowly dropping it into hot oil.
The batter should rise to the top in no time.
Use remaining batter to make more. Stop when wok is almost full.
Once they turn golden brown on all the sides, remove onto absorbent paper.
Serve hot with any chutney.
Notes: If punukulu seems to soak too much oil, then add little bit of rice flour and try again.