Crispy Punugulu Recipe: Savory South Indian Fritters
12 hours 15 minutes
879 reads
About Crispy Punugulu Recipe: Savory South Indian Fritters
Punugulu are delightful South Indian savory fritters, perfect as a teatime snack or festive appetizer. These bite-sized dumplings are made from a fermented batter of urad dal (split black gram) and rice, creating a uniquely crisp exterior and soft interior.Infused with aromatic onions, green chilies, and fresh coriander, each Punugulu bursts with flavor. The simple recipe comes together quickly, resulting in a satisfyingly crunchy treat that's sure to impress.Serve these golden-brown beauties hot with your favorite chutney – coconut chutney, peanut chutney, or even a spicy tomato chutney are all excellent choices!
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Recipe Time & More
Prep12 hours
Cook15 minutes
Total12 hours 15 minutes
Ingredients
Batter Ingredients
Flavoring Ingredients
- 1/2 medium Onion finely chopped
- 2 Chili Pepper finely chopped, green
- 1/4 cup Coriander finely chopped
- 2 tbsp Semolina sooji
Instructions
Prepare the Batter
- Wash the urad dal and rice thoroughly under cold running water until the water runs clear.
- Soak the urad dal and rice in plenty of water for at least 7-8 hours, or preferably overnight.
- Drain the soaked dal and rice completely.
- Blend the soaked dal and rice into a smooth batter using a little water as needed. The batter should be thick, not thin.
- Transfer the batter to a large bowl and let it ferment in a warm place for 7-8 hours or overnight. The batter should be slightly risen and fluffy.
Mix in Flavorings
- Once fermented, gently mix the batter well to incorporate any air pockets.
- Add salt, cumin seeds, chopped onions, green chilies, coriander leaves, and semolina to the batter. Mix everything thoroughly until well combined.
Fry the Punugulu
- Heat oil in a deep pan or kadai over medium heat.
- Once the oil is hot, drop spoonfuls of the batter into the oil, forming small, round dumplings.
- Deep-fry the Punugulu on low-medium heat, ensuring they turn golden brown on all sides. This will take about 3-4 minutes per batch.
- Remove the golden-brown Punugulu from the oil and place them on a paper towel-lined plate to absorb excess oil.
- Serve hot with your favorite chutney.
Recipe Notes
Expert Tips for Perfect Punugulu
- For extra crispy Punugulu, add a tablespoon of rice flour to the batter.
- Don't overcrowd the pan while frying; this will lower the oil temperature and result in oily Punugulu.
- Adjust the amount of green chilies according to your spice preference. Start with less and add more if needed.
- For a smoother batter, you can strain the batter through a fine-mesh sieve after blending.
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Recipe Nutrition
Calories: 137kcalCarbohydrates: 6gProtein: 1gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mg
Neha Sharma
Articles: 8
4 Comments
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This looks so inviting! I’m eager to try it.
Such a perfect dish! Thank you.
Looks so good! Can’t wait to try it.
Such a tempting dish! Thank you.