Pesara Punugulu
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.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Soak the Dal and Rice (4-6 hours)
- b.Rinse the whole green moong dal and rice thoroughly under running water until the water runs clear.
- c.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
Step 2
- a.Grind the Batter (5 minutes)
- b.Drain all the water from the soaked dal and rice completely. This is crucial for a thick batter.
- c.Transfer the drained mixture to a grinder or blender jar along with the chopped ginger and green chilies.
- d.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).
- e.The final batter should be thick and grainy, not a smooth paste. This texture ensures crispy punugulu.
- 3
Step 3
- a.Prepare the Fritter Mixture (3 minutes)
- b.Transfer the ground batter to a mixing bowl.
- c.Add the finely chopped onion, coriander leaves, cumin seeds, and salt.
- d.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
Step 4
- a.Deep Fry the Punugulu (12-15 minutes)
- b.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.
- c.Using your fingers or a small spoon, carefully drop small, bite-sized portions of the batter into the hot oil.
- d.Fry in batches of 8-10, ensuring not to overcrowd the pan. Overcrowding lowers the oil temperature and results in oily fritters.
- e.Fry for 3-4 minutes, stirring occasionally, until they are an even golden brown and crisp on all sides.
- f.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
Step 5
- a.Serve Hot (1 minute)
- b.Serve the Pesara Punugulu immediately while they are hot and crispy.
- c.They pair best with traditional Andhra chutneys like Allam Pachadi (ginger chutney) or coconut chutney.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is key. It must be thick enough to hold its shape. If it becomes watery, add 1-2 tablespoons of rice flour to thicken it.
- 2For the crispiest texture, ensure the batter is ground coarsely, not into a fine paste.
- 3Maintain a consistent medium heat while frying. If the heat is too high, they will brown quickly on the outside but remain raw inside. If it's too low, they will absorb too much oil.
- 4Fry the punugulu as soon as you mix in the salt and onions to prevent the batter from becoming watery.
- 5For a flavor variation, you can add a pinch of asafoetida (hing) or some finely chopped curry leaves to the batter.
Adapt it for your goals.
Add Vegetables
Mix in 1/4 cup of finely chopped spinach, dill leaves (suva), or grated carrots into the batter for added nutrition and flavor.
Use Split Moong DalUse Split Moong Dal
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.
Air Fryer VersionAir Fryer Version
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.
Why this is on our healthy list.
Rich in Plant-Based Protein
Whole green moong dal is an excellent source of plant-based protein, which is crucial for muscle building, tissue repair, and overall body function.
Good Source of Dietary Fiber
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.
Packed with Nutrients
This snack provides essential micronutrients like potassium, magnesium, folate, and B vitamins from the moong dal, contributing to better heart health and energy metabolism.
Frequently asked questions
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.