 Punugulu kept in a shop in West Godavari for sale | |
| Place of origin | South India |
|---|---|
| Region or state | Andhra Pradesh, Telangana Hyderabad |
| Serving temperature | Hot |
| Main ingredients | rice batter |
Punugulu(పునుగులు) or Punukkulu is a snack and common street food[1][2] in Vijayawada, Guntur and a few coastal districts of Andhra Pradesh. Punugulu is a deep-fried snack made with rice, urad dal and other spices.[3] They are often served with peanut chutney, known as palli chutney, coconut chutney, tomato chutney, verusanaga chutney or toordal chutney known as Kandhi Pachadi, or they can be served with capsicum peanut chutney. They are also very popular in Hyderabad.
Preparation
Punugulu is prepared with the rice batter which is used to make idly and dosa. The batter may be fresh or fermented. Accordingly, the taste differs. First, oil is heated in a vessel for frying. Then, a small amount of batter is added to the oil and deep-fried. Punugulu is generally crispy outside and soft inside.
See also
References
- ^ RAMYA KRISHNA (10 July 2010). "Let the magic unfold". The Hindu. Retrieved 9 April 2016.
- ^ Kota Saumya (31 July 2013). "Tasty Treats". The new Indian express. Archived from the original on 21 April 2016. Retrieved 9 April 2016.
- ^ Lisha Aravind (22 July 2015). "punugulu-recipe-punugulu-with-dosa-batter-punukulu-urad-dal-bonda". Archived from the original on 8 April 2016. Retrieved 9 April 2016.
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
This page was last edited on 17 February 2024, at 16:36