Pesara Punugulu
Golden, crisp little fritters made with soaked green gram, ginger, chilies, and onions. These Andhra-style punugulu are crunchy outside, soft inside, and perfect as a tea-time snack with coconut or ginger chutney.
For 16 servings
- prep · ~360 min
Soak and drain the green gram.
Wash the green gram well, soak it in enough water for 6 hours, then drain completely before grinding.
- mix · ~5 min
Grind the batter.
1.Add the soaked green gram to a mixer jar.2.Add green chili, ginger, cumin seeds, and salt.3.Sprinkle in a little water and grind to a thick, slightly coarse batter.4.Move the batter to a mixing bowl.TIPKeep the batter thick. A loose batter will soak up more oil and spread in the pan. - mix · ~3 min
Add the onions and herbs.
1.Add onion, curry leaves, and coriander leaves to the batter.2.Add rice flour for extra crispness.3.Mix well until everything is evenly combined.4.Check that the batter is thick enough to drop from a spoon. - fry · ~15 min
Fry the punugulu.
1.Heat oil in a deep pan over medium heat.2.Drop small portions of batter into the hot oil with your fingers or a spoon.3.Fry in batches, turning often, until golden brown and crisp on all sides.4.Lift them out and drain briefly before frying the next batch.TIPUse medium heat so the punugulu cook through without turning dark too quickly. - serve · ~1 min
Serve the pesara punugulu hot.
Serve right away while crisp, preferably with coconut chutney or ginger chutney.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked green gram very well before grinding, or the batter will turn loose and fry oily.
- 2Grind the batter slightly coarse, not fully smooth, so the punugulu stay light inside with a better bite.
- 3Mix in the onions only after grinding; if blended in, they release water and thin the batter.
- 4If the batter feels slack after resting, add a little more rice flour before frying the next batch.
- 5Keep the oil at medium heat; if it browns too fast, the center can stay undercooked.
- 6Fry small portions and avoid crowding the pan so each punugulu turns evenly crisp on all sides.
- 7Serve immediately after frying, since onion-rich punugulu lose their crunch as they sit.
Adapt it for your goals.
Low-oil
Use an appe pan instead of deep frying for a lighter version that still gives crisp edges with much less oil.
spicierSpicier
Add extra green chilies and a pinch of crushed black pepper for a hotter tea-time snack with more kick.
no onionNo-onion
Skip the onion for a simpler version that keeps longer and is useful when cooking for onion-free meals.
mixed herbMixed-herb
Add a little chopped dill or mint along with coriander for a fresher aroma and a slightly different regional-style taste.
Why this is on our healthy list.
Plant-Based Protein
Whole green gram brings satisfying plant protein, making these fritters more filling than many flour-heavy snacks.
Fiber From Whole Mung
Using soaked whole green gram adds fiber that supports satiety and gives the punugulu a hearty texture.
Digestive Aromatics
Ginger, cumin, curry leaves, and green chili contribute strong flavor while also being traditional digestive-friendly ingredients.
Frequently asked questions
This usually happens when the batter is too thin or the oil is not hot enough. Drain the soaked mung well, use very little water while grinding, and fry on medium heat.
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