Punugulu Recipe with step by step instructions.తెలుగు వెర్షన్.
Punugulu or punukulu is a popular Andhra snack item and a common street food of Andhra usually served with peanut chutney or tomato chutney.with some chopped onions and Karam podi(spice powder).
the outcome of the recipe depends on the consistency of the batter.it should be thick and soft.you need to add enough(very less) water to achieve proper consistency.if something went wrong and the batter became runny, just add rice flour to it and bring it to the correct consistency.if you add excess rice flour to make the batter thick, they turn out hard after deep-frying.so you can also use maida/all purpose flour to adjust the consistency of the batter.
punugulu can also be prepared with leftover dosa batter.for this you need to add rice flour or mashed leftover rice.you can only enjoy the real taste of punugulu when you prepare them with nicely fermented batter.weather plays an important role in fermentation.it takes very long time in cold weather.for better and quick fermentation keep the batter in the oven and leave the light on.you can add a pinch of baking soda to get fluffy punugulu.
they taste even better if you mix few finely chopped onions, green chilies, coriander leaves, cumin seeds to the batter.but you can make them with plain batter also.street food vendors usually serve them with tomato chutney, Karam podi, and chopped onions.hot punugulu are crispy.after some time they lose crispiness.so they need to be served hot.I hope you try and enjoy this beautiful evening snack recipe.
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