Andhra punugulu are often made with idli dosa batter and it is a popular street food in the coastal regions of andhra pradesh. Today's pesara punugulu is a similar one made using split green gram.
Course Appetizer, Snack
Cuisine Indian, south indian
Keyword chat pat snack, cripsy, moong dal, mung bean, punugulu, street food
Prep Time 5 hourshours
Cook Time 15 minutesminutes
Author Sowji'sKitchen
Ingredients
1CupGreen split moong dal
3 or 4Green chilies
1inchGinger
1tspCumin seeds
Salt to taste
OilFor deep frying
Instructions
Wash and soak green moong dal for at least 4 to 6 hrs.
Grind the soaked and drained moong dal, green chillis, ginger and salt to a paste. There is no need to add water while grinding.
The batter must be thick, thicker than the pesarratu consistency.
Remove onto a dish .
Heat oil in a deep frying vessel. Once its piping hot, reduce flame to medium and drop a little mixture (about a tbsp) and fry the fritters to a golden brown color.
Keep stirring and fry till golden and evenly fried.
Serve hot over a cup of masala chai and andhra gun powder