Go Back
Print
Recipe Image
Print
Punugulu Recipe
Course
Snack
Cuisine
Andhra
Prep Time
10
hours
Cook Time
30
minutes
Total Time
10
hours
30
minutes
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
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.
Grinding Batter
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.
Fermenting
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.
Frying
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.
Recipe Notes
serve hot with peanut chutney or coconut chutney or tomato chutney.