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'''Punugulu''' or Punukkulu is a | '''Punugulu''' or Punukkulu is a snack and common street food<ref>{{cite web | url=http://www.thehindu.com/todays-paper/tp-features/tp-metroplus/let-the-magic-unfold/article508490.ece | title=Let the magic unfold | publisher=The Hindu | date=July 10, 2010 | access-date=9 April 2016 | author=RAMYA KRISHNA}}</ref><ref>{{cite web | url=http://www.newindianexpress.com/cities/hyderabad/Tasty-Treats/2013/07/31/article1709976.ece | title=Tasty Treats | publisher=The new Indian express | date=31 July 2013 | access-date=9 April 2016 | author=Kota Saumya}}</ref> in [[Vijayawada]] and a few coastal districts of [[Andhra Pradesh]]. Punugulu is a deep fried snack made with rice, urad dal and other spices.<ref>{{cite web | url=http://vegetarianindianrecipes.com/punugulu-recipe-punugulu-with-dosa-batter-punukulu-urad-dal-bonda/ | title=punugulu-recipe-punugulu-with-dosa-batter-punukulu-urad-dal-bonda | date=22 July 2015 | access-date=9 April 2016 | author=Lisha Aravind | archive-url=https://web.archive.org/web/20160408215729/http://vegetarianindianrecipes.com/punugulu-recipe-punugulu-with-dosa-batter-punukulu-urad-dal-bonda | archive-date=8 April 2016 | url-status=dead }}</ref> They are often served with peanut [[chutney]], known as palli chutney, coconut 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== | ==Preparation== | ||
Latest revision as of 05:56, 4 July 2021
 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 or Punukkulu is a snack and common street food[1][2] in Vijayawada 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, 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[edit | edit source]
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 is heated in a vessel for frying. A small amount of batter in added into the oil and deep fried. Punugulu is generally crispy outside and soft inside.
See also[edit | edit source]
References[edit | edit source]
- ↑ 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. 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.
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