Pesara Punugulu is a crispy and fluffy Andhra-style snack made with soaked green gram (moong dal). Unlike regular punugulu made from dosa batter, this version uses ground pesara pappu, giving a rich flavor and slightly crunchy texture. These golden fritters are popular as an evening tiffin and are commonly served with coconut chutney or ginger chutney.
They are easy to prepare, protein-rich, and perfect for rainy days or family gatherings.
Ingredients
- Whole green gram (pesara pappu) – 1 cup (soaked 4–5 hours)
- Rice flour – 2 tablespoons (for crispiness)
- Onion – 1 small (finely chopped)
- Green chilies – 2 (finely chopped)
- Ginger – 1 teaspoon (finely chopped)
- Cumin seeds – ½ teaspoon
- Curry leaves – 1 tablespoon (chopped)
- Coriander leaves – 2 tablespoons (chopped)
- Salt – as needed
- Oil – for deep frying
Preparation Process
Soaking the Dal
Wash the green gram thoroughly 2–3 times. Soak it in enough water for 4 to 5 hours. Proper soaking helps in grinding smoothly and makes punugulu soft inside.
Grinding
Drain the water completely. Grind the soaked dal into a smooth but slightly coarse batter.
- Do not add too much water.
- Add 1–2 tablespoons water only if necessary.
The batter should be thick, similar to vada batter.
Mixing Ingredients
Transfer the batter into a mixing bowl. Add:
- Rice flour
- Chopped onion
- Green chilies
- Ginger
- Cumin seeds
- Curry leaves
- Coriander leaves
- Salt
Mix everything well. The batter should be thick enough to drop small balls easily into oil.
Frying
Heat oil in a deep kadai on medium flame.
To check readiness, drop a tiny portion of batter into oil — if it rises slowly, oil is ready.
Now gently drop small portions of batter using your fingers or a spoon.
Do not overcrowd the pan.
Fry on medium flame, turning occasionally, until golden brown and crisp on all sides.
Remove and place on tissue paper to absorb excess oil.
Serving Suggestions
- Serve hot with coconut chutney.
- Pair with ginger chutney for spicy flavor.
- Enjoy with evening tea or filter coffee.
They taste best when served immediately after frying.
Health Benefits
- Rich in Protein – Moong dal is an excellent plant-based protein source.
- Good for Digestion – Easily digestible compared to other lentils.
- Energy Boosting – Provides sustained energy due to complex carbohydrates.
- Fiber Rich – Helps improve gut health.
- Iron Content – Supports hemoglobin levels.
Tips for Perfect Punugulu
- Do not add excess water while grinding. Thick batter gives fluffy texture.
- Add rice flour only for crispiness; avoid adding too much.
- Fry on medium flame — high flame browns outside quickly but leaves inside uncooked.
- If batter becomes thin, add 1 tablespoon rice flour to adjust consistency.
- You can add crushed black pepper for extra spice.