Crispy, golden-brown fritters made from fermented rice and lentil batter. These popular Andhra street food snacks are delightfully soft on the inside and perfect for dipping into spicy chutney. A great way to use up leftover dosa or idli batter!
Prep15 min
Cook20 min
Soak240 min
Ferment480 min
Servings4
Serving size: 1 serving
394cal
10gprotein
57gcarbs
Ingredients
1 cup Idli Rice (Parboiled rice works best)
0.5 cup Urad Dal (Skinned and split)
2 tbsp Poha (Thick variety)
1 medium Onion (Finely chopped)
2 piece Green Chilli (Finely chopped, adjust to taste)
1 inch Ginger (Finely grated)
1 tsp Cumin Seeds
2 tbsp Coriander Leaves (Freshly chopped)
0.25 tsp Baking Soda (Optional, for extra fluffiness)
A classic Andhra chutney with a unique tangy and spicy flavor. Made from sorrel leaves, red chilies, and garlic, this vibrant pachadi is the perfect fiery accompaniment to hot rice.
Crispy Punugulu with tangy Gongura Chutney – an aromatic, energy-giving snack that's truly soul-satisfying!
This andhra dish is perfect for snack. With 588.51 calories and 12.34g of protein per serving, it's a high-fiber, gut-friendly option for your meal plan.
14gfat
1 tsp Salt (Adjust to taste)
0.5 cup Water (As needed for grinding)
2 cup Oil (For deep frying)
Instructions
1
Soak Rice and Lentils (4-6 hours)
Thoroughly rinse the idli rice and urad dal together under cool running water until the water is clear.
Place the rinsed rice and dal in a large bowl and cover with at least 3-4 inches of fresh water. Let them soak for a minimum of 4 to 6 hours.
About 15 minutes before you plan to grind, rinse the poha and soak it in just enough water to cover it.
2
Grind the Batter (10 minutes)
Drain all the water from the soaked rice and dal. Transfer them to a high-speed blender or wet grinder.
Add the soaked poha (along with its soaking water) to the grinder.
Grind the mixture into a smooth, thick batter. Add water sparingly, 1-2 tablespoons at a time, only as needed to help the blades move. The final consistency should be thick and fluffy, similar to idli batter.
3
Ferment the Batter (8-12 hours)
Transfer the ground batter to a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
Cover the bowl with a lid (not airtight) and place it in a warm, draft-free spot to ferment for 8 to 12 hours, or overnight.
The batter is ready when it has visibly increased in volume, looks airy, and has a pleasant, slightly sour aroma.
4
Prepare the Punugulu Mix (5 minutes)
Once fermented, gently stir the batter. Do not overmix, as this will deflate the air pockets.
Add the finely chopped onion, green chillies, grated ginger, cumin seeds, chopped coriander leaves, and salt to the batter.
If using, add the baking soda now. Gently fold all the ingredients together until just combined.
5
Deep Fry the Punugulu (15-20 minutes)
Heat oil in a kadai or deep pan over medium heat. The oil should be hot enough (around 175°C or 350°F). To test, drop a tiny speck of batter; it should sizzle and rise to the surface immediately.
Wet your fingers with water to prevent sticking. Take small, bite-sized portions of the batter and carefully drop them into the hot oil.
Fry in batches, ensuring not to overcrowd the pan. This helps maintain the oil temperature for even cooking.
Fry for 4-5 minutes, turning them occasionally, until they are an even golden-brown color and crisp on the outside.
Using a slotted spoon, remove the punugulu from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
6
Serve Hot
Serve the punugulu immediately while they are hot and crispy.
They pair wonderfully with traditional Andhra chutneys like peanut chutney (palli chutney), ginger chutney (allam chutney), or coconut chutney.
195cal
2gprotein
7gcarbs
18gfat
Ingredients
200 g Gongura Leaves (About 1 large bunch, stems removed)
12 pcs Dried Red Chilies (Use Guntur or Byadgi for authentic flavor)
8 cloves Garlic (Peeled)
5 tbsp Sesame Oil (Also known as gingelly oil)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Chana Dal
1 tsp Urad Dal
0.25 tsp Hing (Asafoetida)
0.25 tsp Turmeric Powder
1 tsp Salt (Adjust to taste)
2 tbsp Water (For grinding, use as needed)
Instructions
1
Prepare the Gongura Leaves
Separate the gongura leaves from the thick stems; discard the stems.
Wash the leaves thoroughly in a large bowl of water 2-3 times to remove any dirt or grit.
Spread the leaves on a clean kitchen towel or colander and let them air dry completely. This step is crucial to prevent splattering and achieve the right texture.
2
Sauté the Gongura
Heat 3 tablespoons of sesame oil in a wide pan (kadai) over medium heat.
Once the oil is hot, add the completely dried gongura leaves and turmeric powder.
Sauté for 8-10 minutes, stirring continuously. The leaves will wilt, release water, and eventually cook down into a dark, thick, mushy paste.
Remove the cooked gongura paste from the pan and set it aside in a bowl to cool down completely.
3
Roast Spices and Grind the Chutney
In the same pan, dry roast the dried red chilies over low-medium heat for 1-2 minutes until they become crisp and aromatic. Be careful not to burn them.
Transfer the roasted chilies, cooled gongura paste, peeled garlic cloves, and salt to a blender or mixie jar.
Grind the mixture to a coarse paste without adding any water first. If the mixture is too thick to grind, add 1-2 tablespoons of water and blend again until you get a thick, coarse paste.
4
Prepare the Tempering (Tadka)
Heat the remaining 2 tablespoons of sesame oil in a small tadka pan over medium heat.
Add the mustard seeds and allow them to splutter completely.
Add the cumin seeds, chana dal, and urad dal. Sauté until the dals turn golden brown and fragrant.
Turn off the heat and immediately add the hing. Give it a quick stir.
5
Combine and Serve
Pour the hot tempering over the ground gongura chutney.
Mix everything thoroughly until the tempering is well incorporated.
Let the chutney rest for at least 20-30 minutes to allow the flavors to meld together.
Serve this authentic Andhra Gongura Pachadi with hot steamed rice and a dollop of ghee.