Jowar Punugulu

Batter balls in appe pan

So, I heard about Punugulu for the first time today from Ram. Looked it up and seemed like it was basically Bondas made of Idli batter. I recently bought some Jowar (sorghum) flour so decided to refurbish this recipe. It’s the appe pan to the rescue again and this is very similar to the oats appe recipe. Serve with Radish pachadi which is a variant of the Beet leaves chutney but using white radish instead which we bought at the farmers market last weekend.

1 cup jowar flour

1/2 cup rava/semolina/sooji/cream of wheat

3-4 tbsp flax seed powder

For blending:

1/2 cup carrots (optional)

1/2 cup peas

1/2 cup onions

Salt to taste

1 tbsp ginger paste

Handful of Cilantro or spinach or arugula

Juice from 1 lime

2 tbsp tamarind paste

1 tsp red chili or cayenne pepper powder or 1-2 green chillies

1/2 tsp each of cumin and coriander powder

1 tbsp garlic powder or 3-4 garlic cloves

1/4 tsp turmeric

1. Blend the above ingredients.

2. Mix everything with the flour and make balls of the dough

3. Load appam/appe pan and cook covered on low heat for 10 minutes

4. Turn the appams over and cook covered for 5-10 more minutes