Traditional Punugulu Recipe You Cannot Miss Out On

A traditional deep-fried snack, punugulu is also a popular street food item in Andhra Pradesh and Telangana. Punugulu are light, crispy and absolutely delicious fritters which are a favourite in South India. Punugulu recipe is usually prepared from leftover idli or dosa batter, however, you can always prepare a fresh batch of this delightful snack at home. With a slightly sour taste, due to the fermented batter, punugulu dish has an extremely unique flavour. Pair it up with coconut chutney and peanut chutney, and there you have the perfect snack ready! Here’s how to prepare a traditional punugulu recipe at home with a few simple punugulu ingredients and steps.

All about punugulu

The traditional punugulu recipe is native to the coastal regions of Andhra Pradesh. Although a punugulu dish is often prepared from leftover dosa and idli batter, the conventional way to prepare it is from a thick batter that is created from lentils and rice, which are soaked and grinded. A number of spices such as cumin seeds, green chillies and ginger, which are a part of the punugulu ingredients further add a flavourful touch to the dish. A quick and easy snack to prepare, punugulu are crispy, deep fried balls which are not only delicious but addictive as well.

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How are punugulu and goli baje different?

Punugulu is a dish originating from Andhra Pradesh which is prepared from a batter made out of lentils and rice. Goli baje, also known as Mysore bonda is a dish native to Karnataka and is different from punugulu in terms of the batter itself, since the batter for goli baje is prepared from maida.

Ingredients for punugulu

You will require the following punugulu ingredients to prepare this delightful dish at home: 

1. ¼ cup of urad dal
2. ¾ cup raw rice
3. 2 tbsp poha
4. ¼ cup onion, chopped
5. ¾ tsp ginger, grated
6. 2 green chillies, chopped
7. ½ tsp cumin seeds
8. Salt
9. Oil

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Punugulu recipe

Follow the given step-by-step guide to prepare punugulu recipe: 

1. Rinse the urad dal and rice separately a number of times, till the water starts to run clear.
2. Soak the urad dal and rice separately for up to 4 hours, and then rinse and drain both the ingredients again after soaking. 
3. Add the urad dal along with 3-4 tbsp of water in a grinder and grind it into a smooth, thick batter and then transfer it to a mixing bowl. 
4. Grind the rice into a coarse batter, and add water when required.
5. Mix both the rice and the dal batter, into a thick consistency. 
6. Ferment the rice and dal batter that you have prepared for up to 6-4 hours. 
7. If the prepared batter turns runny, add in the poha and set aside for 10 minutes. Once the batter turns thicker, add water as per requirement till it reaches the right consistency. 
8. Add the cumin seeds, chopped chillies, ginger and onions to the batter. 
9. Heat up oil in a pan, on medium flame. 
10. Shape the batter into round balls and drop them to the hot oil. 
11. Let it cook for a while, undisturbed and then stir and fry the balls until they turn golden and crisp. Once cooked completely, remove the punugulu from the pan and serve hot with your preferred chutney.

Pro tip: If you are using a dosa batter to prepare the punugulu, you may skip the entire procedure of preparing the punugulu batter from the urad dal and rice.

Disclaimer: The details mentioned throughout this blog are sourced from publicly accessible platforms. At Zeezest, we intend to share factual and verified information. Should there be any inconsistencies or variances in the information provided, please understand that these are entirely unintentional and not meant to mislead.