Punugulu with Palli Pachadi

Instructions

1. 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. 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. 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. 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. 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. 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.