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Crispy, golden fritters made from a savory green moong dal batter. This popular Andhra street food snack is packed with flavor from ginger, chilies, and onions, perfect with a side of spicy chutney.
Soak Dal and Rice
Prepare the Batter
Flavor the Batter
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Crispy, golden fritters made from a savory green moong dal batter. This popular Andhra street food snack is packed with flavor from ginger, chilies, and onions, perfect with a side of spicy chutney.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 357.84 calories per serving with 13.83g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Deep Fry the Punukulu
Serve Hot
Incorporate finely grated carrots, chopped spinach, or dill leaves into the batter for added nutrition and flavor.
Increase the number of green chilies or add 1/4 teaspoon of red chili powder to the batter for an extra kick.
For a variation suitable for certain festive occasions, you can omit the onion entirely. The punukulu will still be delicious.
For a healthier alternative, drop spoonfuls of the batter into a greased appe (paniyaram) pan and cook on low-medium heat until golden brown on both sides. The texture will be softer than the fried version.
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 moong dal provides a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The combination of complex carbohydrates from dal and rice, along with protein, offers a steady release of energy, making it a fulfilling snack.
This snack is a good source of essential minerals like iron, potassium, and magnesium from the dal, and vitamins from the fresh ginger and coriander.
Both are made from a similar green moong dal batter. Pesara Punukulu are small, deep-fried, round fritters, typically served as a snack. Pesarattu is a thin, crispy crepe or dosa made from the same batter, often served for breakfast.
This usually happens for two reasons: the batter is too thin, or the oil is not hot enough. Ensure your batter is thick and coarse. If it's runny, add a tablespoon of rice flour to thicken it. Also, make sure the oil is at a steady medium heat before you start frying.
Yes, you can grind the batter (without onion and salt) and store it in an airtight container in the refrigerator for up to 2 days. Add the chopped onion, coriander, and salt just before you are ready to fry for the best texture and freshness.
Pesara Punukulu is made from nutritious green moong dal, which is rich in protein and fiber. However, since it is deep-fried, it is high in calories and fat. It's best enjoyed in moderation as a treat. For a healthier version, you can try making them in an appe (paniyaram) pan with minimal oil.
One serving of approximately 6 pieces (115g) contains around 250-300 calories, primarily from the dal and the absorbed oil from deep-frying.
The most authentic and popular pairings are Andhra-style Allam Pachadi (spicy ginger chutney) and Verusenaga Pachadi (peanut chutney). Coconut chutney also works well.