Punugulu
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!
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Soak Rice and Lentils (4-6 hours)
- b.Thoroughly rinse the idli rice and urad dal together under cool running water until the water is clear.
- c.Place the rinsed rice and dal in a large bowl and cover with at least 3-4 inches of fresh water. Let them soak for a minimum of 4 to 6 hours.
- d.About 15 minutes before you plan to grind, rinse the poha and soak it in just enough water to cover it.
- 2
Step 2
- a.Grind the Batter (10 minutes)
- b.Drain all the water from the soaked rice and dal. Transfer them to a high-speed blender or wet grinder.
- c.Add the soaked poha (along with its soaking water) to the grinder.
- d.Grind the mixture into a smooth, thick batter. Add water sparingly, 1-2 tablespoons at a time, only as needed to help the blades move. The final consistency should be thick and fluffy, similar to idli batter.
- 3
Step 3
- a.Ferment the Batter (8-12 hours)
- b.Transfer the ground batter to a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
- c.Cover the bowl with a lid (not airtight) and place it in a warm, draft-free spot to ferment for 8 to 12 hours, or overnight.
- d.The batter is ready when it has visibly increased in volume, looks airy, and has a pleasant, slightly sour aroma.
- 4
Step 4
- a.Prepare the Punugulu Mix (5 minutes)
- b.Once fermented, gently stir the batter. Do not overmix, as this will deflate the air pockets.
- c.Add the finely chopped onion, green chillies, grated ginger, cumin seeds, chopped coriander leaves, and salt to the batter.
- d.If using, add the baking soda now. Gently fold all the ingredients together until just combined.
- 5
Step 5
- a.Deep Fry the Punugulu (15-20 minutes)
- b.Heat oil in a kadai or deep pan over medium heat. The oil should be hot enough (around 175°C or 350°F). To test, drop a tiny speck of batter; it should sizzle and rise to the surface immediately.
- c.Wet your fingers with water to prevent sticking. Take small, bite-sized portions of the batter and carefully drop them into the hot oil.
- d.Fry in batches, ensuring not to overcrowd the pan. This helps maintain the oil temperature for even cooking.
- e.Fry for 4-5 minutes, turning them occasionally, until they are an even golden-brown color and crisp on the outside.
- f.Using a slotted spoon, remove the punugulu from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 6
Step 6
- a.Serve Hot
- b.Serve the punugulu immediately while they are hot and crispy.
- c.They pair wonderfully with traditional Andhra chutneys like peanut chutney (palli chutney), ginger chutney (allam chutney), or coconut 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 enough to hold its shape. If it's too runny, add 1-2 tablespoons of rice flour to thicken it.
- 2For best results, fry on consistent medium heat. High heat will brown the outside too quickly, leaving the inside raw, while low heat will make them absorb too much oil.
- 3A popular shortcut is to use leftover idli or dosa batter. Simply add the onions, herbs, and spices, and proceed to frying.
- 4Don't overcrowd the pan. Frying in small batches ensures the oil temperature stays high, resulting in crispier, less oily punugulu.
- 5For faster fermentation in colder climates, place the batter in a preheated (and turned off) oven with the light on, or use the 'Yogurt' setting on an Instant Pot.
Adapt it for your goals.
Vegetable Punugulu
Add 1/4 cup of finely grated vegetables like carrots, cabbage, or finely chopped spinach to the batter for extra nutrition and flavor.
Masala PunuguluMasala Punugulu
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.
Rava PunuguluRava Punugulu
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.
Why this is on our healthy list.
Promotes Gut Health
The fermentation process involved in making the batter introduces beneficial probiotics, which can improve digestion and support a healthy gut microbiome.
Good Source of Protein
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.
Provides Sustained Energy
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.
Frequently asked questions
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.