Punugulu | How to make Punugulu

By Priya Satheesh  |  11th May 2016  |  
1 review Rate It!
  • Punugulu, How to make Punugulu

About Punugulu

Punugulu is one of the famous street snack in Andhra and Telangana which is prepared using rice and urad dal. This will be very crispy and can be served with any variety of chutneys.

Punugulu is an authentic dish which is perfect to serve on all occasions. The Punugulu is delicious and has an amazing aroma. Punugulu by Priya Satheesh will help you to prepare the perfect Punugulu in your kitchen at home. Punugulu needs 720 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Punugulu. This makes it easy to learn how to make the delicious Punugulu. In case you have any questions on how to make the Punugulu you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Priya Satheesh. Punugulu will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time

    12

    Hours
  • Cook Time

    20

    mins
  • Serves

    4

    People




Punugulu

Ingredients to make Punugulu

  • 1 cup urad dal
  • 1/2 cup rice
  • Salt to taste
  • 1 onion, finely chopped
  • 3 green chillies
  • 1 inch Ginger Piece

How to make Punugulu

  1. Wash and soak the rice and urad dal together for 4 hours.
  2. Drain the water and grind into fine paste. ( Add very little water ).
  3. Transfer the batter to a bowl and add salt. (The batter should be thick ).
  4. Cover and let it ferment over night or 6 - 7 hours.
  5. Grind the green chilli and ginger into fine paste and keep aside.
  6. Once done, mix the batter well and add the chopped onion followed by green chilli - ginger paste.
  7. Heat the required amount of oil for frying in a deep pan or kadai.
  8. Using hands or spoon, take a spoon of batter and drop it in a hot oil carefully.
  9. Fry them till it turns golden brown color and gets its crispy texture.
  10. Once done, remove from the flame and drain the excess oil in a kitchen towel.
  11. Serve hot with chutney.

Reviews for Punugulu (1)

Sheeni Singh

2 years ago
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