Loading...
Crispy, golden-brown fritters made from a savory green moong dal batter. This popular Andhra street food snack is wonderfully spiced with ginger and green chilies, perfect with a side of chutney.
Soak the Dal and Rice (4-6 hours)
Grind the Batter (5 minutes)
Prepare the Fritter Mixture (3 minutes)
Crispy, golden-brown fritters made from a savory green moong dal batter. This popular Andhra street food snack is wonderfully spiced with ginger and green chilies, perfect with a side of chutney.
This andhra recipe takes 275 minutes to prepare and yields 4 servings. At 350.73 calories per serving with 14.16g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Deep Fry the Punugulu (12-15 minutes)
Serve Hot (1 minute)
Mix in 1/4 cup of finely chopped spinach, dill leaves (suva), or grated carrots into the batter for added nutrition and flavor.
If you don't have whole green moong dal, you can use yellow split moong dal (pesara pappu). The soaking time can be reduced to 2-3 hours.
For a healthier option, preheat your air fryer to 180°C (350°F). Place small dollops of batter in the greased basket, spray with oil, and air fry for 12-15 minutes, flipping halfway, until golden and crisp.
Whole green moong dal is an excellent source of plant-based protein, which is crucial for muscle building, tissue repair, and overall body function.
The fiber from the lentils aids in digestion, promotes a healthy gut microbiome, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
This snack provides essential micronutrients like potassium, magnesium, folate, and B vitamins from the moong dal, contributing to better heart health and energy metabolism.
Pesara Punugulu is moderately healthy. The base of moong dal is rich in protein and fiber. However, since it is deep-fried, it contains a significant amount of fat and calories. For a healthier alternative, you can try making them in an air fryer or an appe pan with minimal oil.
One serving of 8 pieces of Pesara Punugulu contains approximately 250-300 calories. The exact amount can vary based on the size of the fritters and the amount of oil absorbed during frying.
If your batter is too thin, it's likely due to excess water during grinding or letting it sit too long after adding salt. You can easily fix this by mixing in 1-2 tablespoons of rice flour or besan (gram flour) to absorb the excess moisture and thicken it.
Yes, you can soak and grind the batter in advance. Store the plain ground batter (without onion, salt, or coriander) in an airtight container in the refrigerator for up to 2 days. Add the remaining ingredients just before you are ready to fry.
Traditionally, Pesara Punugulu is served with Allam Pachadi (a spicy and tangy ginger chutney) which complements it perfectly. Coconut chutney and peanut chutney are also excellent accompaniments.
This recipe goes great with these complete meals
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
