Pesara Punugulu

Instructions

1. 1

   Soak the Dal and Rice (4-6 hours)

   • Rinse the whole green moong dal and rice thoroughly under running water until the water runs clear.
   • Place them in a large bowl and cover with ample water. Let them soak for at least 4 hours, or up to 6 hours.
2. 2

   Grind the Batter (5 minutes)

   • Drain all the water from the soaked dal and rice completely. This is crucial for a thick batter.
   • Transfer the drained mixture to a grinder or blender jar along with the chopped ginger and green chilies.
   • Grind to a coarse, thick batter without adding any water at first. If the grinder struggles, add water 1 teaspoon at a time (up to 2 tablespoons total).
   • The final batter should be thick and grainy, not a smooth paste. This texture ensures crispy punugulu.
3. 3

   Prepare the Fritter Mixture (3 minutes)

   • Transfer the ground batter to a mixing bowl.
   • Add the finely chopped onion, coriander leaves, cumin seeds, and salt.
   • Mix gently until everything is just combined. Avoid over-mixing. Do not let the batter rest for long after adding salt, as the onions will release water and make it thin.
4. 4

   Deep Fry the Punugulu (12-15 minutes)

   • Heat oil in a kadai or deep pan over medium flame. To test if the oil is ready, drop a tiny speck of batter into it; it should sizzle and rise to the surface immediately without browning too quickly.
   • Using your fingers or a small spoon, carefully drop small, bite-sized portions of the batter into the hot oil.
   • Fry in batches of 8-10, ensuring not to overcrowd the pan. Overcrowding lowers the oil temperature and results in oily fritters.
   • Fry for 3-4 minutes, stirring occasionally, until they are an even golden brown and crisp on all sides.
   • Using a slotted spoon, remove the punugulu from the oil and place them on a plate lined with paper towels to absorb any excess oil.
5. 5

   Serve Hot (1 minute)

   • Serve the Pesara Punugulu immediately while they are hot and crispy.
   • They pair best with traditional Andhra chutneys like Allam Pachadi (ginger chutney) or coconut chutney.