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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

  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.