Punugulu or punukulu is a street food from Andhra Pradesh . Small bite size fritters usually made from the left over idli / dosa batter. They can also be made from plain urad or moong dal batter. There is no particular recipe that you have to follow for this. These can be made plain or with the addition of anything you prefer like finely chopped onion, ginger, garlic, green chillies, coriander leaves, crushed cumin seeds, asafoetida. etc etc.. choice is yours.. I have made them with moong dal and rice batter and served with spicy coconut chilli chutney.
To make perfect and crispy punugulu make sure the batter is not too thin. If you are using left over batter and need to thicken it just add a spoonful of rice flour / urad dal powder or ground poha. If the batter is thin they tend to soak oil and if it is too thick they become hard.
Ingredients:
Moong dal ......... 1/2 cup
Rice .................. 1/4 cup
Ginger .............. 1 tsp
Garlic ............... 1 tsp
Asafoetida ........ 1 pinch
Crushed cumin seeds .. 1 tsp
Balking powder .... 1/4 tsp
Salt ............. to taste
Oil .......... for frying.
For the chutney:
Grated coconut ... 1/2 cup
Dry red chillies .. 2-3 ( as per your liking)
Garlic ............... 1 tsp
Salt ................ to taste
Mustard seeds ... 1 tsp (for tempering)
Oil ..... 2 tsps (for tempering)
Prepare the chutney by grinding all the ingredients to a smooth paste and add the mustard seed tempering.
Method:
1. Soak the rice and dal separately for 4-5 hours.
2. Grind to a smooth batter adding little water. Mix both the batters together. Let it ferment for 5-6 hours. But if you are using only urad dal or moong dal you need not ferment. It can be fried right away like vadas.
3. When you are ready to fry add the salt, asafoetida, baking powder and crushed cumin seeds. ( and anything else you want to add)
4. Mix the batter well using your hand or a spoon for few minutes. This will make it light and fluffy.
5. meanwhile keep the oil for heating.
6. Drop small quantity of flour to make the fritters.
Serve hot with any chutney you like.
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love the chutney more than fritters.
ReplyDeleteLol Linsy.. you like spicy food like me :)
DeleteI love street food from around the world and these sound great. Also a great way to use up extra batter. The chutney sounds lovely and flavourful as well.
ReplyDeleteThanks Kate :)
DeleteOh these sound right up my street! I love any kind of crispy fritter like this.
ReplyDeleteThanks Becca..
DeleteThis snack is a great treat during the rainy season. The chutney looks really fiery.
ReplyDeleteYes Mayuri.. perfect for the rainy season.. They are so addictive too.
DeleteThanks dear:)
This is very similar to moong dal pakodi, which is famous street food in North India. But ya we didn’t add rice flour in it, by seeing your post I am craving to make some, they looks so crispy and delicious!
ReplyDeleteThank you dear. This is a popular snack from South India
DeletePunglu, I had made them long back and they were tasty. Now, your post reminded me to make them again. Yummy !
ReplyDeleteNow is the time to make.. do that.
DeleteLove this unfortunately I used up all my leftover batter next time will definitely try these delicious deep fried delight.
ReplyDeleteYou must do that dear .. Thanks
DeleteSuch an easy peasy fritters and that it can be made from left over batter. Would love to have with some tea.
ReplyDeleteYes, it is a perfecttea time snack
DeleteI always make with idli dosa batter and this looks too addictive and I will eat extra for that chutney
ReplyDeleteThey really taste good with spicy chutney. Thanks Narmadha
DeleteThese are new to me. I have never heard of them but would love to try them out.
ReplyDeleteYou must try these dear .. so addictive they are.
DeleteCraving for these delicious fritters now in this wet weather here. This is absolutely addictive .
ReplyDeleteThanks dear .. they really are addictive. Can't stop eating.
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