Punugulu
AI-drafted · awaiting admin review
Crisp, round fritters of rice and urad dal batter, a popular evening snack on the streets of Vijayawada and Guntur.
Region: Andhra Pradesh (Krishna and Guntur districts)Occasion: Evening snackTime: 25 min (with ready batter)Serves: 4Vegetarian
Ingredients
- 2 cups thick, slightly sour idli or dosa batter
- 2 tbsp rice flour
- 1 small onion, finely chopped
- 2 green chillies, chopped
- ½ tsp cumin seeds
- A pinch of baking soda (optional)
- Salt to taste
- Oil for deep frying
Method
- Mix the batter with rice flour, onion, chillies, cumin, salt and baking soda. It should be thick enough to drop from a spoon.
- Heat oil in a kadai on medium heat.
- Drop small spoonfuls of batter into the oil, or pinch off small portions with wet fingers.
- Fry, turning, until golden brown and crisp, about 4–5 minutes.
- Drain and serve hot with peanut chutney or allam pachadi.
History
Punugulu grew out of the habit of using up older, more sour idli or dosa batter, which gives the fritters their tang.
Significance
It is the snack of rainy evenings and roadside carts in coastal Andhra, eaten with tea.