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Snacks with leftover pesarattu batter

You can make different recipes with leftover foods. Pesarattu is a popular breakfast / snack item of Andhra Pradesh. However, the batter has to used without storage as it is made of moong daal i.e skinned / skinless green gram.
So when you make pesarattu and the batter is leftover, don't worry. You can use this leftover pesarattu for making few yummy crunchy delicious snack items which is relished by young and old. You can make either paatoli (one of the popular snack item of Andhra Pradesh) with the leftover batter or you can also use it for making pesara punugulu i.e moong dal fritters and relish on a cloudy / rainy evening.

Paatoli with leftover pesarattu batter

Ensure that the leftover batter is not of thin consistency. If the batter is too thin, you can add little rice floor to make the batter slightly thicker.
  • Preheat little edible oil in a pan. Add little mustard seeds (sarson), cumin seeds (jeera) and asafoetida (hing).   
  • Allow it to splutter. Add curry leaves, finely chopped onion and longitudinally slit green chillies as per taste. Stir the mixture well.
  • When the onions are done, add the batter.
  • Keep stirring for a while till everything blends well. Cover with a lid and keep in simmer for 10-15 minutes.
  • Keep stirring from time to time till the food item is done. 
  • When the cooked / baked batter turns into crumbs, patoli is done.
  • You can add little oil while patoli is being cooked. If you are health conscious then no need to add oil. 
  • Turn off the stove and allow the snack item to settle for few minutes. 
  • Garnish with chopped coriander leaves / cilantro and relish the snack.

Punugulu with leftover batter / Fritters

Punugulu are one of the famous / favorite snack item of the Telugu people. Most of them relish this item as a snack and also as breakfast. You can make pesara punugulu with leftover pesarattu batter. You can also make punugulu with leftover idli or dosa batter particularly when the batter turns a bit sour.

For making pesara punugulu with leftover batter, ensure that the batter doesn't turn sour. Here's how you can do punugulu with leftover batter.
  • Ensure that the batter is a bit thick in consistency. If it is too thin, you can add either rice floor or a mix of rice flour and maida.
  • Add a pinch of baking soda in case you add rice flour / maida to thicken the batter.
  • Add chopped onion cubes, finely chopped green chillies.
  • For added flavor, add finely chopped curry leaves and coriander (cilantro) leaves.
  • Blend the batter well.
  • Heat edible oil in a frying pan. Make small balls (pakoras) of the batter and deep fry these.
  • Ensure that punugulu are fried well.
  • Take these in a serving bowl and relish the snack with tomato ketchup or with ginger pickle.


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