Punugulu

Punugulu

Punugulu kept in a shop in West Godavari for sale
Place of origin South India
Region or state Andhra Pradesh, Telangana
Serving temperature Hot
Main ingredients rice batter
Cookbook: Punugulu  Media: Punugulu

Punugulu / Punukkulu is a Andhra snack and common street food[1][2] in Vijayawada and 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 called as verusanaga chutney or coconut chutney or palli chutney or Toordal chutney called as Kandhi Pachadi or they can be served with capsicum peanut chutney. They are also very popular in Hyderabad.

Punugulu served with Coconut chutney and chilly chutney

Preparation

Punugulu is prepared with rice batter which is used to make idly, dosa. The batter may be fresh or fermented. Accordingly the taste differs. First oil to be heated in a vessel for deep frying. A little amount of batter in added into the oil and deep fried. Punugulu is generally crispy outside and soft inside.

See also

References

  1. ↑ RAMYA KRISHNA (July 10, 2010). "Let the magic unfold". The Hindu. Retrieved 9 April 2016.
  2. ↑ Kota Saumya (31 July 2013). "Tasty Treats". The new Indian express. Retrieved 9 April 2016.
  3. ↑ Lisha Aravind (22 July 2015). "punugulu-recipe-punugulu-with-dosa-batter-punukulu-urad-dal-bonda". Retrieved 9 April 2016.
This article is issued from Wikipedia - version of the Thursday, April 14, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.