Punugulu facts for kids
Punugulu kept in a shop in West Godavari for sale
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| Place of origin | South India |
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| Region or state | Andhra Pradesh, Telangana Hyderabad |
| Serving temperature | Hot |
| Main ingredients | rice batter |
Punugulu (also called Punukkulu) is a yummy snack from South India. It's a very popular street food, especially in cities like Vijayawada and Hyderabad, and along the coast of Andhra Pradesh. These tasty bites are deep-fried and made from a special batter of rice and urad dal (a type of lentil), mixed with different spices.
People often enjoy Punugulu hot with various dipping sauces called chutneys. Some popular chutneys include peanut chutney (also known as palli chutney or verusanaga chutney), coconut chutney, or toor dal chutney (called Kandhi Pachadi). Sometimes, it's even served with a capsicum peanut chutney!
How to Make Punugulu
Punugulu is made from a special rice batter. This is the same kind of batter used to make other popular South Indian dishes like idly and dosa. The batter can be freshly made or fermented (left to sit for a while). The taste of Punugulu changes a little depending on which type of batter is used.
To make Punugulu, oil is heated in a deep cooking pot. Then, small amounts of the batter are carefully dropped into the hot oil. The batter quickly fries until it turns golden brown and crispy.
When Punugulu is ready, it's usually crispy on the outside but soft and fluffy on the inside. This makes it a delicious and satisfying snack that many people love to eat, especially when it's hot and fresh!
