Loading...
Crispy, golden-brown fritters made from fermented rice and lentil batter. These popular Andhra street food snacks are delightfully soft on the inside and perfect for dipping into spicy chutney. A great way to use up leftover dosa or idli batter!
Soak Rice and Lentils (4-6 hours)
Grind the Batter (10 minutes)
Ferment the Batter (8-12 hours)
Crispy, golden-brown fritters made from fermented rice and lentil batter. These popular Andhra street food snacks are delightfully soft on the inside and perfect for dipping into spicy chutney. A great way to use up leftover dosa or idli batter!
This andhra recipe takes 35 minutes to prepare and yields 4 servings. At 393.93 calories per serving with 10.22g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or breakfast.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Prepare the Punugulu Mix (5 minutes)
Deep Fry the Punugulu (15-20 minutes)
Serve Hot
Add 1/4 cup of finely grated vegetables like carrots, cabbage, or finely chopped spinach to the batter for extra nutrition and flavor.
For a spicier kick, add 1/4 teaspoon of turmeric powder and 1/2 teaspoon of garam masala to the batter along with the other spices.
Add 2 tablespoons of fine semolina (rava/sooji) to the batter just before frying. Let it rest for 5 minutes. This will make the punugulu extra crispy.
The fermentation process involved in making the batter introduces beneficial probiotics, which can improve digestion and support a healthy gut microbiome.
Urad dal is a key ingredient and is rich in plant-based protein, which is vital for muscle building, tissue repair, and overall body function.
The combination of rice and lentils offers a good balance of complex carbohydrates, providing a steady release of energy rather than a quick sugar spike.
A single serving of approximately 6 pieces of Punugulu contains around 290-320 calories. The exact number can vary based on the amount of oil absorbed during frying and the size of the fritters.
Punugulu can be part of a balanced diet. The fermented batter is good for gut health and provides protein and carbohydrates. However, since they are deep-fried, they are high in calories and fat. Enjoy them in moderation.
Oily punugulu are typically a result of two things: the oil temperature was too low, or the pan was overcrowded. Frying at a low temperature allows the batter to absorb oil before it can cook and form a crispy crust. Overcrowding the pan causes a significant drop in oil temperature, leading to the same result.
Yes, you can make a healthier version in an air fryer. Preheat your air fryer to 190°C (375°F). Place small dollops of the batter on a greased parchment liner, spray them with a little oil, and air fry for 10-12 minutes, flipping halfway through, until golden and crisp. The texture will be slightly different from the deep-fried version but still delicious.
Punugulu are best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an air fryer or a preheated oven at 180°C (350°F) for 5-7 minutes to restore their crispiness. Microwaving is not recommended as it will make them soggy.
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.
