pesara punukulu | pesara punugulu recipe

pesara punukulu or pesara punugulu are made using green gram. These are abstruse cooked fritters that are tasty.
Andhra punugulu are frequently made with idli dosa batter and it is a popular street solid food in the coastal regions of Andhra Pradesh. Today's pesara punukulu is a similar one made using green gram (whole moong).

These are crispy, very tasty and can embody made on any festive occasions or as an evening snack. These are very easy to make when compared to the garelu or boorelu .

During the festivals, If you are in a hurry and do non have much time to drench the dal to puddle medu vada , you tail end go ahead exploitation moong dal (pesara pappu), soak it in warm water for at least 1 hour and proceed. This tastes different but still goodish.

Do taste pesara punugulu for ugadi, if you are unable to establish Garelu, you will have intercourse these. Do hot if you want them to beryllium crispy.

you can find the recipe of pesara punugulu Beaver State pesara punukulu below

• ▢ 1 cup green gram or moong dal (pesara pappu)
• ▢ 1/2 inch ginger
• ▢ ¼ tsp cumin
• ▢ 2 to 4 light-green chilies
• ▢ 1 Fistful coriander leaves chopped finely OR groom leaves chopped
• ▢ 1 onion , large , chopped small
• ▢ Salty to taste

• ▢

  Washing and pluck green gram for at any rate 4 to 6 hrs. If using pesara pappu just soak for one hour.

• ▢

  Drain the water and grind it to a smooth batter with salt and very little water system, Eastern Samoa little as 1 to 2 tbsps. The batter must be thick, thicker than the pesarratu consistency. Refer the pic, if the batter is fluid, it will absorb anele.

• ▢

  Lend chilly, onions, cumin, leaves and conform the salt. Mix well

• ▢

  Heat oil, reduce the fire to medium, wait for a min, take small portions of this batter, make balls and drop them in the oil. Make up careful they incline to get burnt faster and the inner set off remains raw, sol do not drop in very hot oil.

• ▢

  Keep stirring and fry till favorable and evenly fried.

• ▢

  Make small batches and fry till your entire batter finishes.

if you make the batsman rattling thick, they will embody rock musi touchy. If the batter is runny they volition absorb lot of anele. Make 1 to 2 first and check. If they are semihard, impartial add little more water and blend again. Do non add H2O and just commingle, they will tour out soggy.

Alternative quantities provided in the recipe card are for 1x only, original formula.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Nutrition Facts

pesara punukulu | pesara punugulu formula

Amount Per Portion

Calories 263

% Unit of time Value*

Sodium 112mg 5%

Potassium 928mg 27%

Carbohydrates 48g 16%

Fiber 12g 50%

Sugar 7g 8%

Protein 16g 32%

Axerophthol 100IU 2%

Vitamin C 11.6mg 14%

Calcium 104mg 10%

Fe 5mg 28%

* Percent Daily Values are settled on a 2000 calorie dieting.

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About swasthi

I'm Swasthi Shreekanth, the recipe developer, food photographer & food author tail end Swasthi's Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in applicable Indian cookery I started this web log to help people cook advisable & more often at dwelling house. Whether you are a novice or an experienced cook I am sure Swasthi's Recipes wish serve you to enhance your cooking skills.
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