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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)
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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 276.52 calories per serving with 7.76g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or breakfast.
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.