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Punugulu Recipe – popular Andhra snack item

By BINDU 4 Comments

Punugulu Recipe with step by step instructions.తెలుగు వెర్షన్.
Punugulu recipe

Punugulu or punukulu is a popular Andhra snack item and 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 a 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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Punugulu recipe

Text version of Punugulu Recipe

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Punugulu Recipe
Prep Time
10 hrs
Cook Time
30 mins
Total Time
10 hrs 30 mins
 
Course: Snack
Cuisine: Andhra
Author: BINDU
Ingredients
For preparing batter
  • 1 cup peeled black gram/urad dal
  • ½ cup of rice
  • 1 tsp salt
  • ¼ tsp baking soda
  • ¼ cup water or as required
For preparing Punugulu mixture
  • 1 medium onion finely chopped
  • 2 green chilies chopped
  • 1 tsp cumin seeds
  • ¼ cup coriander leaves chopped
Other
  • oil for deep-frying
Instructions
Soaking
  1. take a bowl, add urad dal/peeled black gram, and rice.
  2. pour water and soak for 4-6 hours.
  3. after soaking, rinse thoroughly and keep aside.
Grinding Batter
  1. put them in a grinding jar, add salt and baking soda.
  2. run the grinder for 2 minutes without adding any water first.
  3. Later, add a little water and grind it again until you get thick and soft consistency batter.
Fermenting
  1. take the batter into a bowl and leave it to ferment.
  2. it may take up to 5-6 hours.
  3. Preparing the batter mixture for Punugulu
  4. volume of the batter rises to double after fermentation, so mix the batter until it reaches to its original volume again.
  5. add chopped onions, chopped green chilies, cumin seeds and mix well.
  6. add salt if needed. as we already some salt while grinding the batter.
Frying
  1. heat oil for deep-frying on low flame.
  2. take a small portion of the batter, make round shapes with fingers and drop into oil carefully.
  3. turn the flame to medium-high and cook till they turn into nice golden brown color.
  4. repeat the process.
Recipe Notes

serve hot with peanut chutney or coconut chutney or tomato chutney.

Punugulu recipe

Video version of Punugulu Recipe

Filed Under: Andhra street food, Bonda Recipes, Breakfast, Snacks&Appetizers, Street food

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Reader Interactions

Comments

  1. Silpa

    November 16, 2018 at 11:53 am

    Nice recipe. I love pungulu alot.

    Reply
    • Aparna

      August 22, 2019 at 7:33 am

      Unable to open the recipe link

      Reply
      • BINDU

        August 26, 2019 at 12:09 pm

        Hi Aparna.try it now….

        Reply
  2. Hkaps

    March 5, 2021 at 7:23 pm

    Pls share the spiced karam podi recipe…my daughter loves it

    Reply

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