Craving a crunchy, fluffy snack that’s pure Andhra street‑food magic?
Dive into Punugulu—golden-brown fritters made from fermented rice and urad dal batter. With every bite, you get a crisp exterior giving way to a soft, tangy interior.
Ready in minutes and perfect with coconut chutney, Punugulu will have you re‑creating Vijayawada’s bustling evening‑snack scene right in your kitchen.
A Bite of Andhra Street‑Food History
Punugulu traces its roots to the bustling streets of Vijayawada, where vendors ladle fermented batter into hot oil, creating pockets of airy goodness.
Traditionally enjoyed with hot chai or tangy chutneys, these fritters became synonymous with after‑school treats and late‑evening chatter among friends.
Why Punugulu Wins Every Time
- Fermented Flavor: Overnight fermentation adds a subtle tang and boosts digestibility.
- Textural Contrast: Crispy shell meets chewy, pillowy center—every mouthful is an adventure.
- Simple Ingredients: Rice and urad dal form the base, while onions, chilies, and curry leaves build layers of aroma.
- Kid‑Friendly & Crowd‑Pleasing: Even picky eaters can’t resist these golden bites.
Ingredient Breakdown
- Raw Rice & Urad Dal: Equal parts form the classic South‑Indian batter—rice for body, urad for fluff.
- Onion & Green Chili: Offer sweetness, spice, and crunchy specks throughout.
- Curry Leaves: Impart a signature South‑Indian fragrance with a citrusy edge.
- Salt & Fermentation: Salt kick‑starts natural yeasts; 12‑hour rest time develops flavor and lightness.
- Oil for Frying: Hot enough to seal in the batter’s moisture, creating a crisp exterior.
Cooking Punugulu—A Kitchen Conversation
Imagine whisking fermented batter until it flows in gentle ribbons. You stir in chopped onions, diced green chilies, and curry leaves—watch those aromatic oils release.
Now, heat oil in a deep pan until shimmering. Carefully drop spoonfuls of batter into the oil; listen to that satisfying sizzle as each ball puffs and turns golden. Scoop them out, drain on paper towels, and toss with a sprinkle of idli podi (spiced lentil powder), chopped onions, and a squeeze of lemon juice for an authentic Vijayawada finish.
💡 Pro Tip: Test oil temperature by dropping a tiny batter bit—if it sizzles and rises quickly, you’re ready. Too hot? Punugulu will brown too fast without cooking through.
What Goes Along
- Fresh Coconut Chutney: Ground coconut, green chilies, and tempered mustard seeds make the perfect dip.
- Hot Masala Chai or Filter Coffee: Keeps the evening nostalgia alive.
- Idli Podi & Lemon: Tossing your Punugulu in podi and lemon juice adds tang and spice.
How to Serve
Arrange Punugulu on a platter, sprinkle idli podi over them, top with chopped onions, and serve immediately alongside coconut chutney and lemon wedges. Let guests dunk or toss as they please.
Packing & Make‑Ahead
- Refrigerate Batter: Ferment and store batter for up to 2 days; just stir well before frying.
- Keep Fritters Crispy: Store cooked Punugulu in a warm oven (100 °C) on a wire rack for up to 30 minutes—maintains crunch until serving.
Party & Bulk Preparation
For larger crowds, use two deep pans side by side to fry simultaneously. Keep finished Punugulu warm in insulated trays or chafing dishes. Set out chutneys and podi for a self‑serve snack station.
Ready to bring Vijayawada’s evening‑snack culture into your home? Whip up a batch of Punugulu tonight—your taste buds (and guests) will thank you!
Punugulu
Description
Punugulu are crispy, golden fritters from Andhra, especially popular in Vijayawada as a street-side tea-time snack. Made from a simple fermented batter of rice and urad dal, these little bites are flavored with chopped onions, green chillies, and curry leaves, then deep-fried to perfection. Light on prep and big on crunch, punugulu are best enjoyed hot with a side of coconut chutney, a sprinkle of idli podi, and a dash of lemon. Whether you’re new to South Indian snacks or a long-time fan, this recipe is easy, delicious, and perfect for sharing.
Ingredients
Instructions
Prep Work
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Soak grains
Rinse rice and urad dal separately until water runs clear, then soak both with fresh water for 4 hours
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Chop aromatics
Finely chop green chillies, onion, and curry leaves; set aside.
Method
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Grind the batter
Drain the soaked rice and dal. In a blender, add them with a little water and grind to a smooth, thick batter.
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Ferment the batter
Transfer batter to a large bowl, cover, and let stand in a warm spot for 12 hours or overnight until slightly risen.
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Season the batter
Stir salt, chopped chillies, onion, and curry leaves into the fermented batter until evenly combined.
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Heat oil
Pour oil into a deep pan and heat until shimmering and hot enough that a drop of batter sizzles and rises quickly. -
Fry the punugulu
Drop small spoonfuls of batter in ball shape into the hot oil. Fry, turning occasionally, until each punugulu is golden and crisp.
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Drain and serve
Use a slotted spoon to transfer punugulu to paper towels to drain. Plate with idli powder, chopped onion, and lemon juice; serve with coconut chutney.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Sodium 300mg13%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.