Pesara Punukulu

Name: Pesara Punukulu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16 servings
Cuisine: andhra
Ingredients: 1 cup green gram (whole, soaked 4 hours and drained); 2 tbsp rice flour; 1 pcs onion (small, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely chopped); 0.5 tsp cumin seeds; 6 pcs curry leaves (finely chopped); 2 tbsp coriander leaves (finely chopped); 0.5 tsp salt; 2 tbsp water (for grinding); 2 cup oil for deep frying

RATING

4.4/5(68)

TASTE SCORE

8/10

Crisp little fritters made with soaked green gram, onion, green chili, and ginger. This Andhra snack is crunchy outside, soft inside, and tastes best hot with coconut or ginger chutney.

PREP

15m

COOK

20m

SERVES

1 PIECE

78 cal

SERVINGS

METHOD · 5 STEPS

prep · ~240 min
Soak and drain the green gram.
Wash the green gram well, soak it in water for 4 hours, then drain completely. Keep the drained beans ready for grinding.
mix · ~3 min
Grind the batter.
1.Add the soaked green gram to a mixer jar.
2.Add 2 tbsp water and grind to a coarse, thick batter.
3.Keep the batter slightly grainy for better texture.
4.Transfer the batter to a mixing bowl.
TIPDo not add too much water or the punukulu will soak up oil.
mix · ~5 min
Mix in the flavorings.
1.Add onion, green chili, ginger, cumin seeds, curry leaves, and coriander leaves to the batter.
2.Add salt and rice flour.
3.Mix well until the batter is thick and scoopable.
4.If needed, rest the batter for 5 minutes.
fry · ~12 min
Fry the punukulu.
1.Heat oil in a kadai over medium heat.
2.Drop small portions of batter into the hot oil with your fingers or a spoon.
3.Fry in batches, turning now and then, until golden brown and crisp on all sides.
4.Lift them out and let excess oil drip back into the kadai.
TIPKeep the heat medium so the center cooks through before the outside gets too dark.
serve
Serve hot.
Serve the pesara punukulu hot as a snack or side. They pair especially well with coconut chutney or ginger chutney.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked green gram very well before grinding, or the batter will loosen and the punukulu will drink oil.
2
Grind the batter coarse, not smooth; those tiny mung bits give the inside its soft, fluffy bite.
3
Add onion only after grinding so it does not release too much water into the batter.
4
If the batter feels loose after mixing, add a little more rice flour to help the fritters hold shape and crisp up.
5
Fry on medium heat; if the oil is too hot, the outside browns before the mung batter cooks through.
6
Do a test fritter first and adjust salt or chili before frying the full batch.
7
Serve immediately after frying for the best contrast between the crisp shell and tender center.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Shape small portions and cook in a paniyaram/appam pan with a little oil for a lighter version that still stays crisp outside.

no onion

No-onion

Skip the onion for a simpler, fasting-friendly style; increase curry leaves and coriander for extra aroma.

spicier

Spicier

Add more green chili and a pinch of crushed black pepper for a hotter tea-time snack with extra punch.

mixed herb

Mixed-herb

Add a little chopped dill or mint along with coriander for a fresher, more aromatic variation.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Mung Base

Whole green gram brings plant protein and makes these fritters more sustaining than snacks made mostly from refined flour.

✓

Good Source of Fiber

Using whole soaked mung beans, onion, and herbs adds fiber, which helps make the snack feel more filling.

✓

Aromatic Digestive Spices

Ginger, cumin, curry leaves, and green chili add strong flavor while contributing traditional digestive support in a small snack.

QUESTIONS?

Frequently asked questions

The batter is usually 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.