punugulu with step by step photos. Punugulu are my favorite snack. Punugulu / punukulu are one of the famous Andhra street food recipes. These punugulu are instant crispy deep fried snack which are made by urad dal and rice flours. Check notes for the recipe of urad dal and rice flour. If you want other instant recipe by this flour then check instant dosa recipe.
Regularly I will keep this punugulu flour in bulk quantity, so that we can do instant recipes like instant dosa, punukulu. And you can store this flour for long time like 2 – 3 months too. Particularly any chutney is not required for these punugulu / fritters. Every one enjoys its taste as these fritters are deep fried.
To prepare these punukulu just we need very few ingredients. To enhance the taste of these punugulu we need little bit sour curd, make sure the curd should be little bit sour, like may be 1 or 2 days old curd is good enough. As we are adding chilly powder into the batter so we don’t need any punugulu chutney. In case you want any chutney then you have with tomato pickle they goes excellent with tomato pickle.
The important step in this recipe is preparing the batter because batter should be very thick not thinner. Add little by little curd while preparing the punugulu batter. In case your punugulu batter became thin just add little by little flour to make the batter thick. Make sure the oil should be hot other wise these fritters will observe oil while deep frying them. And one more thing is drop little punukulu into the oil so that they will cook fast. Serve these fritters when they are warm.
We can prepare this punugulu recipe for snacks or as well as for break fast. We can make a delicious curry too with these pungulu. We will mix the dough with sour curd so obviously these are so yummy. If you want more instant & quick recipes then check instant wheat flourdosa, instant cooked rice dosa, instant rava dosa recipe, wheat and rice flour dosa.
how to make punugulu recipe with step by step photos (these punukulu measurment suits for 2 people)
- Take a bowl add urad dal and rice flour, jeera, salt & chilly powder.
- Now mix all the ingredients.
- Add curd or thick butter milk and mix like medium thick (between soft and thick) Now taste a pinch of batter, so that you can adjust if any thing required like salt or chilly powder.
- In case your batter became thin then add little flour to adjust the batter.
- After your batter is ready keep it aside for 15 min.
- Heat a kadai and oil for deep frying and heat it.
- Now test the oil is in correct temperature or not for frying fritters/punukulu by adding a small pinch of dough, if that comes up in 2-3 seconds means oil is perfect for frying.
- Fry these punukulu on above medium flame (middle to medium and high flame).
- After oil gets heated, take small dough into your hand and leave small small dumplings of the batter (fry 10-15 punugulu at a time) into the oil. Don’t worry about the shape there is no particular shape for the punugulu.
- While these are deep frying just rotate the oil with spatula so that very fritter will get nice even color.
- Fry those punugulu until they gets golden color.
- Repeat same for the rest of the batter.
- Serve hot punugulu as it is or serve with tomato pickle.
- These punugulu are my all time favorite snack and try this punugulu recipe and share your thoughts.
find punugulu / punukulu recipe below: (1 cup = 250 ml)