Andhra Special Crispy Punugulu| Punukulu , often made with idli dosa batter is a popular street food in the coastal regions of Andhra Pradesh. Today’s pesara punukulu is a similar one made using green gram (whole moong). These are crispy, very tasty and can be made on any festive occasions or as an evening snack.These are very easy to make when compared to the Garelu | medhu vada . Since we are heading towards Ugadi or gudi pawda, thought of sharing my version of this recipe. If you are in a hurry and do not have much time to soak the dal, you can go ahead using moong dal (pesara pappu), soak it in warm water for atleast 1 hour and proceed. This tastes different but still good.Do try this for ugadi, if you are unable to make Garelu, you will love it. Serve hot if yo want them to be crispy.
1 cup of whole moong | pesara pappu
1 /2 inch piece of ginger
¼ tsp cumin
2 to 4 green chilies
Fistful of coriander leaves chopped finely or curry leaves chopped (curry leaves adds flavor)
1 large onion chopped small
salt to taste
Method to make Pesara Punukulu
1. Wash and soak moong for atleast 4 to 6 hrs, I usually do for 8 hrs overnight
2. Drain the water and grind it to a smooth batter with salt and very little water, as little as 1 to 2 tbsps. The batter must be thick, thicker than the pesarratu consistency. refer the pic, if the batter is runny, it will absorb oil
3. Add chili, onions, cumin, leaves and adjust the salt. mix well
4. Heat oil to smoky hot, reduce the flame to medium, wait for a min, take small portions of this batter, make balls and drop them in the oil. Be careful they tend to get burnt faster and the inner part remains uncooked, so do not drop in very hot oil.
5. keep stirring and fry till golden and evenly fried
6. Make small batches and fry till your entire batter finishes
|Moong dal fritters|
1. if you make the batter very thick, they will be rock hard. if the batter is runny they will absorb lot of oil. Make 1 to 2 first and check. If they are hard, just add little more water and blend again. do not add water and just mix, they will turn out soggy.
2. I soaked for overnight, grinded in the morning, then i found my little son was sick, i had to leave the batter on the platform for about 2 hours, but still they came out well. but usually it is said that, they must be made with in 30 mins of grinding, else they will turn out soggy. So grind just before you fry the fritters