Punugulu is a popular South Indian snack made from a fermented batter. Here's a recipe for making it
Ingredients:
- 1 cup rice
- 1/4 cup urad dal (split black gram)
- 1/4 cup poha (flattened rice)
- 1/2 teaspoon fenugreek seeds
- Salt to taste
- 1/2 teaspoon baking soda (optional)
- Oil for deep frying
- Chopped onions, green chilies, curry leaves, and coriander leaves (optional, for flavor)
Instructions:
- Wash the rice and urad dal together. Add fenugreek seeds to the mix and soak them in water for about 4-6 hours.
- In a separate bowl, wash the poha (flattened rice) and soak it in water for about 30 minutes.
- Drain the soaked rice, urad dal, and fenugreek seeds. Blend them along with soaked poha to form a smooth batter. You can add a little water while grinding to achieve the right consistency, similar to that of dosa batter.
- Transfer the batter to a large bowl. Add salt and mix well. Allow the batter to ferment overnight or for about 6-8 hours, depending on the weather conditions.
- Once the batter has fermented, you can add chopped onions, green chilies, curry leaves, and coriander leaves for additional flavor. You can also add a pinch of baking soda for extra crispiness (optional).
- Heat oil in a deep frying pan over medium heat.
- Take spoonfuls of the batter and gently drop them into the hot oil. Fry the punugulu in batches, making sure not to overcrowd the pan.
- Fry the punugulu until they turn golden brown and crispy on all sides. Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.
- Serve the hot and crispy punugulu with coconut chutney, tomato chutney, or any dipping sauce of your choice.
- Enjoy your homemade Punugulu as a delightful snack or appetizer!
Punugulu are savory and crispy fritters that are loved by many. They are perfect for serving at parties, gatherings, or simply enjoying as a tasty treat.