Urad Dal & Rice Punugulu Recipe – Authentic South Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Punugulu Recipe: Authentic South Indian Street Food

Hey everyone! If you’ve ever wandered the bustling streets of South India, chances are you’ve been tempted by the aroma of these golden, crispy delights. Punugulu – those little fried pockets of goodness – are seriously addictive! I remember the first time I tried them, during a trip to Hyderabad… I was instantly hooked. Today, I’m so excited to share my version of this beloved street food with you. It takes a little patience, but trust me, it’s so worth it.

Why You’ll Love This Recipe

These aren’t just tasty; they’re a little piece of South Indian culinary culture. Punugulu are wonderfully crispy on the outside and fluffy on the inside. They’re perfect as a snack, a side dish, or even a light meal. Plus, they’re surprisingly versatile – you can adjust the spice level to your liking!

Ingredients

Here’s what you’ll need to make these amazing punugulu:

• 1 cup urad dal (split black lentils)
• 1 cup rice (any short-grain rice works well)
• 2 tablespoons very finely chopped onions
• 2 tablespoons very finely chopped green chillies (adjust to your spice preference!)
• 2 tablespoons very finely chopped coriander leaves
• Oil for deep frying
• Salt to taste
• A pinch of soda bicarb (baking soda)
• ½ teaspoon cumin seeds (optional)

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make a big difference!

• Urad Dal & Rice – The Core Combination: This is the heart of punugulu. Urad dal gives it that lovely fluffiness, while the rice adds a bit of structure.
• The Role of Fermentation: Don’t skip the fermentation step! It’s what gives punugulu their signature light and airy texture. We’ll talk more about that later.
• Regional Variations in Spices: Some families add a touch of asafoetida (hing) for extra flavour. Feel free to experiment! My aunt always adds a tiny bit.
• Oil for Frying – Choosing the Right Kind: I prefer using groundnut oil for deep frying because of its high smoke point and neutral flavour. Sunflower oil or vegetable oil also work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the urad dal and rice in a bowl. Give them a really good rinse under cold water until the water runs clear. This gets rid of any excess starch.
2. Now, soak the rinsed dal and rice in plenty of water for 7-8 hours, or even overnight. They’ll plump up beautifully.
3. Once soaked, drain the dal and rice completely. Pop them into a blender or food processor and blend into a smooth, thick batter. Add just enough water to help it blend – you want it to be quite thick, almost like a paste.
4. Pour the batter into a large bowl, cover it, and let it ferment in a warm place overnight, or for at least 7-8 hours. You’ll know it’s fermented when it’s bubbly and has a slightly sour smell.
5. Once fermented, it’s time to add the flavour! Mix in the salt, baking soda, chopped onions, green chillies, coriander leaves, and cumin seeds (if using). Mix well until everything is nicely combined.
6. Heat oil in a deep pan or wok over medium heat. To test if the oil is hot enough, drop a tiny bit of batter into it – it should sizzle and rise to the surface immediately.
7. Carefully scoop small portions of the batter (about a tablespoon) and gently drop them into the hot oil. Don’t overcrowd the pan!
8. Fry the punugulu, turning them occasionally, until they’re golden brown and crispy on all sides. This usually takes about 3-4 minutes.
9. Remove the punugulu with a slotted spoon and drain them on paper towels to remove any excess oil.
10. Serve immediately with your favourite chutney!

Expert Tips

Want to make your punugulu even better? Here are a few of my go-to tips:

• Achieving the Perfect Fermentation: The warmer the environment, the faster the fermentation. In colder weather, you can place the bowl near a warm oven (not in the oven!).
• Getting the Right Batter Consistency: The batter should be thick enough to hold its shape when dropped into the oil, but not so thick that it’s difficult to fry. If it’s too thick, add a tiny bit of water.
• Frying for Crispiness: Don’t fry at too high a temperature, or the punugulu will burn on the outside before they’re cooked through. Medium heat is key.

Variations

Punugulu are a blank canvas for flavour! Here are a few ideas to get you started:

• Vegan Punugulu: This recipe is naturally vegan! Just double-check your oil.
• Gluten-Free Punugulu: Punugulu are naturally gluten-free, as they are made with rice and lentils.
• Spice Level Adjustments – Mild to Spicy: Reduce or omit the green chillies for a milder flavour. Or, add a pinch of red chilli powder for extra heat.
• Festival Adaptations – Special Occasion Punugulu: During festivals, some families add a pinch of turmeric powder for a vibrant yellow colour.

Serving Suggestions

Punugulu are best enjoyed hot and fresh! They’re amazing with:

• Coconut chutney (a classic!)
• Tomato chutney
• Mint-coriander chutney
• Sambar

Storage Instructions

Honestly, punugulu are best eaten immediately. But if you have leftovers, you can store them in an airtight container at room temperature for a few hours. They will lose some of their crispiness, though. Reheating in a preheated oven or air fryer can help restore some of the texture.

FAQs

Got questions? I’ve got answers!

• What is the ideal consistency of the punugulu batter? It should be thick and paste-like, similar to a thick pancake batter.
• Can I use a different type of rice for this recipe? Yes, short-grain rice like sona masuri or idli rice works best, but you can experiment with other varieties.
• How do I know when the batter is properly fermented? The batter will be bubbly and slightly increased in volume, and it will have a slightly sour smell.
• What is the best chutney to serve with punugulu? Coconut chutney is the classic pairing, but tomato chutney and mint-coriander chutney are also delicious.
• Can I make the batter ahead of time? You can soak the dal and rice ahead of time, but it’s best to blend and ferment the batter just before you plan to fry the punugulu.