Punugulu Recipe

Soak

Rinse 1 cup split urad dal and 1/4 cup rice under cold water until water runs clear. Combine in a bowl with 2 cups water and soak for 4–6 hours (or overnight) at room temperature.

Grind batter

Drain most of the soaking water, reserving a little. In a wet grinder or high-speed blender, grind the urad dal and rice to a smooth, thick batter using small amounts of reserved water as needed. Grind to a light, fluffy consistency (not runny) — about 6–10 minutes in a wet grinder, longer in a blender. Batter should be spoonable and slightly thick.

Fermentation (optional)

For a slightly fermented tang and lighter texture, cover bowl and keep in a warm place for 6–8 hours until it increases slightly in volume. If short on time, proceed immediately.

Finely chop 1 cup onion, 2 tablespoons green chilies (or to taste), 1/4 cup cilantro, 8 curry leaves, and grate 1 tsp ginger. Fold these into the batter. Add 2 tablespoons rice flour to improve crispness and bind. Add 1.5 teaspoons salt and, if using, 1/4 teaspoon baking soda just before frying. If batter is too thick to drop from a spoon, add up to 1/4 cup water gradually to reach a scooping but slightly heavy consistency (like a thick pancake batter). Batter should hold shape when dropped.

Heat oil in a deep, heavy saucepan or kadai to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and rise slowly to the surface without burning immediately.

Use a small ice-cream scoop or two spoons to shape small balls (about 1 to 1.25 inches / 2.5–3 cm). Wet the spoons to prevent sticking. Carefully slide 6–8 balls into the hot oil without overcrowding; maintain oil temperature between 320–350°F (160–175°C) while frying in batches.

Fry, turning occasionally, until golden brown and cooked through, about 4–6 minutes per batch depending on size. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter. If batter rested and had baking soda added, fry immediately for maximum puffiness.

In a blender, combine 1/2 cup grated coconut, 1 tablespoon roasted chana dal, 1 tsp green chili (or to taste), 1 tsp tamarind, 1/2 tsp salt and 1/4 cup water. Grind to a smooth or slightly coarse chutney, adding more water if needed to reach desired consistency.

Heat 1 teaspoon oil in a small pan over medium heat. Add 1/4 tsp mustard seeds; when they sputter add 1/2 tsp urad dal and fry until golden. Add 1 dried red chili (broken) and 4 curry leaves, fry briefly until aromatic. Pour the tempering over the chutney and mix. Adjust salt and serve at room temperature.

Serve hot punugulu immediately with fresh coconut chutney and, optionally, a tomato or coriander chutney and lemon wedges. Punugulu are best eaten the same day while crisp outside and soft inside.