Pesara Punukulu
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.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Soak Dal and Rice
- b.Rinse the whole green moong dal and rice together under cool running water until the water runs clear.
- c.Place them in a large bowl and cover with at least 3 inches of water.
- d.Let them soak for a minimum of 4 hours, or up to 6 hours. Do not over-soak.
- 2
Step 2
- a.Prepare the Batter
- b.Drain the soaked dal and rice completely, reserving a few tablespoons of the soaking water.
- c.Transfer the drained mixture to a blender or wet grinder along with the chopped ginger and green chilies.
- d.Grind into a thick, coarse batter. Avoid adding water initially. If the blender struggles, add 1 tablespoon of the reserved water at a time. The final consistency should be thick and slightly grainy, not a smooth paste.
- 3
Step 3
- a.Flavor the Batter
- b.Scrape the batter into a mixing bowl.
- c.Add the finely chopped onion, cumin seeds, chopped coriander leaves, and salt.
- d.Mix thoroughly with a spoon or your hand until all the ingredients are evenly incorporated.
- 4
Step 4
- a.Deep Fry the Punukulu
- b.Heat oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny bit of batter into it; it should sizzle and rise to the surface without browning too quickly.
- c.Using your fingertips or a small spoon, carefully drop small, round portions of the batter into the hot oil. Fry in batches to avoid overcrowding the pan.
- d.Fry for about 4-5 minutes, stirring them gently for even cooking, until they turn a deep golden brown and are crisp on the outside.
- e.Use a slotted spoon to remove the punukulu and transfer them to a plate lined with paper towels to drain excess oil.
- 5
Step 5
- a.Serve Hot
- b.Serve the Pesara Punukulu immediately while they are hot and crispy.
- c.They pair exceptionally well with traditional Andhra chutneys like Allam Pachadi (ginger chutney) or Verusenaga Pachadi (peanut chutney).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter's consistency is key. It must be thick and coarse. A thin batter will absorb excess oil, making the punukulu greasy.
- 2For an extra crispy texture, you can add 1-2 tablespoons of rice flour to the batter before frying.
- 3Maintain a consistent medium heat while frying. Oil that is too hot will brown the outside quickly, leaving the inside uncooked. Oil that isn't hot enough will result in oily fritters.
- 4Do not overcrowd the pan. Frying in small batches ensures the oil temperature remains stable, yielding crispier results.
- 5For a lighter, fluffier texture, you can add a pinch of baking soda to the batter just before you start frying.
Adapt it for your goals.
Add Vegetables
Incorporate finely grated carrots, chopped spinach, or dill leaves into the batter for added nutrition and flavor.
Spicier VersionSpicier Version
Increase the number of green chilies or add 1/4 teaspoon of red chili powder to the batter for an extra kick.
No Onion VersionNo Onion Version
For a variation suitable for certain festive occasions, you can omit the onion entirely. The punukulu will still be delicious.
Baked PunukuluBaked Punukulu
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.
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 moong dal provides a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Sustained Energy
The combination of complex carbohydrates from dal and rice, along with protein, offers a steady release of energy, making it a fulfilling snack.
Packed with Micronutrients
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.
Frequently asked questions
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.