Crispy and Tasty Punugulu A South Indian Delight

Punugulu, also known as punukkulu, is a popular South Indian snack made from fermented rice and urad dal batter. These deep-fried fritters are known for their crisp outer texture and soft interior. Typically served with spicy chutneys or sambar, punugulu are a perfect tea-time companion or a delightful rainy day treat. Originating mainly from Andhra Pradesh and Telangana, this dish is both easy to prepare and immensely satisfying.
Here’s a simple recipe to make crispy punugulu at home.

Ingredients:
●    1 cup urad dal (black gram split and skinned)

●    3 cups rice

●    Salt to taste

●    2 tablespoons rice flour (optional, for extra crispiness)

●    2 tablespoons chopped onions

●    2 tablespoons chopped fresh coriander leaves

●    1-2 chopped green chillies (adjust to taste)

●    1 teaspoon cumin seeds

●    A pinch of baking soda (optional)

●    Oil for deep frying


Preparation:
1.    Soak and Grind the Batter:

○    Soak urad dal and rice separately for 4-6 hours or overnight.

○    Grind the urad dal into a fluffy and smooth batter.

○    Grind the rice into a slightly coarse paste.

○    Mix both together, add salt, and ferment overnight in a warm place.

2.    Mix the Ingredients:

○    After fermentation, beat the batter slightly to aerate it.

○    Add chopped onions, green chillies, coriander leaves, cumin seeds, and rice flour.

○    Mix everything well. If the batter is too watery, you can add more rice flour to adjust the consistency. It should be thick enough to scoop with a spoon.

3.    Optional Tip for Extra Fluffiness:

○    Add a pinch of baking soda just before frying if you want softer punugulu inside.

4.    Frying:

○    Heat oil in a deep frying pan over medium heat.

○    Drop small spoonfuls of the batter into the hot oil.

○    Fry until golden brown and crispy on all sides. Stir occasionally to ensure even cooking.

○    Remove with a slotted spoon and place on a kitchen towel to absorb excess oil.


Serving Suggestions:
Punugulu pairs well with coconut chutney, peanut chutney, or spicy tomato chutney. You can also serve them with piping hot sambar for a more filling experience. They’re best enjoyed hot and fresh.

Tips:
●    The batter should be neither too runny nor too thick.

●    You can also add grated ginger or curry leaves for an extra layer of flavor.

●    If you don’t have leftover idli or dosa batter, freshly ground and fermented batter will also do the trick.


Conclusion:
Punugulu is one of those delightful snacks that brings back memories of home and comfort. Whether you’re hosting guests or simply craving something crispy with your tea, this recipe is sure to satisfy. Try it once, and it might just become a regular in your snack rotation.

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