Punugulu Recipe - Ingredients, Step-by-Step Guide & Nutrition info

Punugulu

Ingredients (4 servings)

Ingredient: Rice
Quantity: 1 cup )
Preparation: Soaked for 4-5 hours

Ingredient: Split black gram (Urad dal)
Quantity: 1/4 cup )
Preparation: Soaked for 4-5 hours

Ingredient: Green chilies
Quantity: 2, chopped

Ingredient: Ginger
Quantity: 1/2 inch piece, grated

Ingredient: Curry leaves
Quantity: 1 sprig, chopped

Ingredient: Cilantro
Quantity: 2 tablespoons, chopped

Ingredient: Onion
Quantity: 1 small, finely chopped

Ingredient: Cumin seeds
Quantity: 1/2 teaspoon

Ingredient: Salt
Quantity: To taste

Ingredient: Oil
Quantity: For deep frying

Nutrition / 100 g

Calories: 148
Protein: 3.2g
Carbohydrates: 27.5g
Fat: 2.2g
Cholesterol: 0mg

Preparation

Grind the soaked rice and urad dal together in a blender to make a smooth batter. Add water if needed.

Transfer the batter to a bowl and let it ferment for 6-8 hours or overnight in a warm place.

After fermentation, the batter will rise and become slightly fluffy.

Add green chilies, ginger, curry leaves, cilantro, chopped onions, cumin seeds, and salt to the batter. Mix well.

Heat oil in a deep frying pan or kadai on medium heat.

Once the oil is hot, drop small portions of the batter using your hands or a spoon into the hot oil. Fry in batches.

Fry the punugulu until they turn golden brown and crispy. Remove from oil and drain excess oil on paper towels.

Serve hot Punugulu with coconut chutney or tomato ketchup.