pesara punukulu | pesara punugulu recipe

pesara punukulu or pesara punugulu are made using green gram. These are deep fried fritters that are tasty.
pesara punukulu pesara punuguluAndhra 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 punukulu is a similar one made using green gram (whole moong).
These are crispy, very tasty and can be 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 not have much time to soak the dal to make medu vada , you can go ahead using moong dal (pesara pappu), soak it in warm water for at least 1 hour and proceed. This tastes different but still good.
Do try pesara punugulu for ugadi, if you are unable to make Garelu, you will love these. Serve hot if you want them to be crispy.
step by step photos on pesara punugulu

you can find the recipe of pesara punugulu or pesara punukulu below

pesara punukulu | pesara punugulu recipe
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Andhra
Yield / Serves: 3
Ingredients (240 ml cup used)
  • 1 cup of green gram or moong dal (pesara pappu)
  • 1 /2 inch piece of ginger
  • ¼ tsp cumin
  • 2 to 4 green chilies
  • Fistful of coriander leaves chopped finely or curry leaves chopped
  • 1 large onion chopped small
  • Salt to taste
  1. Wash and soak green gram for at least 4 to 6 hrs. If using pesara pappu just soak for one hour.
  2. Drain the water and grind it to a smooth batter with salt and very little water, as little as 1 to 2 tbsps. The batter must be thick, thicker than the pesarratu consistency. Refer the pic, if the batter is runny, it will absorb oil.
  3. Add chili, onions, cumin, leaves and adjust the salt. Mix well
  4. Heat oil, reduce the flame to medium, wait for a min, take small portions of this batter, make balls and drop them in the oil. Be careful they tend to get burnt faster and the inner part remains uncooked, so do not drop in very hot oil.
  5. Keep stirring and fry till golden and evenly fried.
  6. Make small batches and fry till your entire batter finishes.
if you make the batter very thick, they will be rock hard. If the batter is runny they will absorb lot of oil. Make 1 to 2 first and check. If they are hard, just add little more water and blend again. Do not add water and just mix, they will turn out soggy.


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