Chitti Ponugulu Recipe

Name: Mirchi Indian Cuisines Chitti Ponugulu Recipe
Cook time: 7 h
Total time: 7 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cups raw rice (short-grain or idli rice); 1 cups urad dal (split black gram, husked); 3 cups water (for soaking); 1 tsp salt; 0.25 tsp baking soda (optional, for extra puff); 0.5 cups finely chopped onion; 1 tbs finely chopped green chili; 2 tbs finely chopped fresh coriander (cilantro); 0.25 cups finely grated carrot (optional); 1 tbs finely chopped curry leaves; 0.5 tsp roasted cumin powder; 0.25 tsp black pepper (freshly ground); 3 cups vegetable oil (or peanut/sunflower) for deep frying; 0.5 cups coconut chutney; 0.5 cups tamarind chutney or upma

Inspired by Mirchi Indian Cuisine

Time7h

Serves4

Make Chitti Ponugulu Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Batter

1 cups raw rice (short-grain or idli rice)

1 cups urad dal (split black gram, husked)

3 cups water (for soaking)

1 tsp Celtic sea salt

1/4 tsp baking soda (optional, for extra puff)

Seasoning & Mix-ins

1/2 cups finely chopped onion

1 tbs finely chopped green chili

2 tbs finely chopped fresh coriander (cilantro)

1/4 cups finely grated carrot (optional)

1 tbs finely chopped curry leaves

1/2 tsp roasted cumin powder

1/4 tsp black pepper (freshly ground)

Frying

3 cups vegetable oil (or peanut/sunflower) for deep frying

Accompaniments (optional)

1/2 cups coconut chutney

1/2 cups tamarind chutney or upma

Method

Preparing the batter

Soak

Rinse the rice and urad dal separately until the water runs clear. Combine in a bowl, cover with about 3 cups of water and soak for 4–6 hours (or overnight).

Grind

Drain the soaked rice and urad dal. Grind them together with just enough fresh water to make a coarse, slightly grainy thick batter (similar to idli batter but a bit thicker). Pause and scrape down sides as needed; total grinding time ~8–10 minutes in a wet grinder or high-speed blender with short pulses.

Ferment

Transfer batter to a clean bowl, cover, and leave in a warm place for 6–10 hours until slightly fermented and bubbly. Stir once after fermentation. If using immediately (no fermentation), add 0.25 tsp baking soda just before frying and proceed.

Adjust consistency & salt

After fermentation, the batter should be thick but scoopable (like muffin batter). Add 1 tsp salt and mix. If too thick, add 1–2 tbs water; if too thin, add a tablespoon of rice flour to tighten.

Mixing flavorings

Fold in 1/2 cup finely chopped onion, chopped green chili, chopped coriander, grated carrot (if using), chopped curry leaves, 1/2 tsp roasted cumin powder, and 1/4 tsp freshly ground black pepper into the batter until evenly distributed. Taste a small spoonful and adjust salt or spice if needed.

Frying Chitti Ponugulu

Heat 2–3 cups of oil in a deep kadai or heavy-bottomed pan over medium heat. To check readiness, drop a small pinch of batter into the oil — it should sizzle and slowly rise to the surface, turning golden in about 1–2 minutes.

Using a tablespoon or two spoons, drop small rounded spoonfuls (about 1 tbs each) of batter into the hot oil. Avoid overcrowding; fry in batches of 8–10 depending on pan size. Keep the oil temperature steady — medium heat so the centers cook without over-browning the exterior.

Fry, stirring gently and turning occasionally, until the ponugulu are evenly golden brown and crisp, about 3–5 minutes per batch. Remove with a slotted spoon and drain on paper towels.

If batter was fermented and slightly airy, the ponugulu will be light and porous. If using baking soda, add it to batter just before frying and mix gently; fry immediately.

Serving

Serve hot Chitti Ponugulu immediately with coconut chutney or tamarind chutney. They can also be enjoyed with upma or a spicy chutney powder. Leftovers can be reheated in a 180°C (350°F) oven for 6–8 minutes to crisp.