Punugulu Recipe with step by step instructions.తెలుగు వెర్షన్.
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.
you may also like
Mirchi pakoda/Mirapakaya Bajjilu
Chicken Majestic Recipe
Leftover Pancake Recipe
Malai Paneer Tikka Recipe
Flax Seeds laddu Recipe
Banana Balls Recipe
Veg Cutlets Recipe
Masala Vada Recipe
Veg Manchurian Recipe
Text version of Punugulu Recipe
- 1 cup peeled black gram/urad dal
- ½ cup of rice
- 1 tsp salt
- ¼ tsp baking soda
- ¼ cup water or as required
- 1 medium onion finely chopped
- 2 green chilies chopped
- 1 tsp cumin seeds
- ¼ cup coriander leaves chopped
- oil for deep-frying
- take a bowl, add urad dal/peeled black gram, and rice.
- pour water and soak for 4-6 hours.
- after soaking, rinse thoroughly and keep aside.
- put them in a grinding jar, add salt and baking soda.
- run the grinder for 2 minutes without adding any water first.
- Later, add a little water and grind it again until you get thick and soft consistency batter.
- take the batter into a bowl and leave it to ferment.
- it may take up to 5-6 hours.
- Preparing the batter mixture for Punugulu
- volume of the batter rises to double after fermentation, so mix the batter until it reaches to its original volume again.
- add chopped onions, chopped green chilies, cumin seeds and mix well.
- add salt if needed. as we already some salt while grinding the batter.
- heat oil for deep-frying on low flame.
- take a small portion of the batter, make round shapes with fingers and drop into oil carefully.
- turn the flame to medium-high and cook till they turn into nice golden brown color.
- repeat the process.
serve hot with peanut chutney or coconut chutney or tomato chutney.