Crispy and Delicious Punugulu Recipe: A Perfect Snack for Any Occasion

Punugulu Recipe

Punugulu, also known as Bonda or Pakoda, is a popular and irresistible snack from South India. Made from a fermented batter of rice and lentils, Punugulu are small, crispy fritters that are perfect for tea-time or as an appetizer for gatherings. Let’s dive into the recipe and explore the flavors of this delectable dish!

Ingredients:

• 1 cup idli rice
• ½ cup urad dal (split black gram)
• 1 teaspoon fenugreek seeds
• 2 tablespoons finely chopped onions
• 2 green chilies, finely chopped
• 1 tablespoon chopped coriander leaves
• A pinch of asafoetida (hing)
• Salt to taste
• Oil for frying

Instructions:

1. Wash the rice and urad dal separately and soak them in water for about 4–5 hours along with fenugreek seeds.
2. Drain the water and grind the rice and dal together to form a smooth batter. Add a little water if needed.
3. Transfer the batter to a large bowl and let it ferment overnight or for 8–10 hours. The batter should double in volume and become airy.
4. Once the batter is fermented, add chopped onions, green chilies, coriander leaves, asafoetida, and salt. Mix well.
5. Heat oil in a deep pan or kadai on medium heat.
6. Take a small portion of the batter and drop it gently into the hot oil. Repeat this process to make multiple Punugulu.
7. Fry the Punugulu until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel to absorb excess oil.
8. Serve the Punugulu hot with coconut chutney, tomato chutney, or any dipping sauce of your choice.

To read the complete recipe in detail click on: https://swadisht.life/en/punugulu-recipe/