Punugulu Recipe
Punugulu is a popular deep-fried snack from Andhra Pradesh, India, made with a fermented batter of rice and urad dal.
Ingredients:
- 1 cup rice flour
- 1/2 cup urad dal flour
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/4 tsp asafoetida (hing)
- 1/4 tsp baking soda
- Salt, to taste
- Water, as needed
- Oil for deep frying
Instructions:
- In a mixing bowl, combine rice flour, urad dal flour, cumin seeds, mustard seeds, asafoetida, baking soda, and salt. Mix well.
- Gradually add water and mix until you get a thick and smooth batter. The batter should be of dropping consistency.
- Cover the batter and set aside to ferment for at least 8 hours or overnight.
- Heat oil in a deep frying pan over medium heat.
- Take a small portion of the batter and drop it into the hot oil using your fingers or a spoon.
- Deep fry the punugulu until they are golden brown on both sides.
- Drain the punugulu on a paper towel to remove excess oil.
- Serve the punugulu hot or warm with chutney of your choice.
Enjoy your Punugulu!
Nutrition information
Let me know in the comment box if you have any questions or suggestions.