|Place of origin||South India|
|Region or state||Andhra Pradesh, Telangana|
|Main ingredients||rice batter|
|Cookbook: Punugulu Media: Punugulu|
Punugulu / Punukkulu is a Andhra snack and common street food in Vijayawada and few coastal districts of Andhra Pradesh. Punugulu is a deep fried snack made with rice, urad dal and other spices. They are often served with peanut chutney called as palli chutney or coconut chutney or verusanaga chutney or Toordal chutney called as Kandhi Pachadi or they can be served with capsicum peanut chutney. They are also very popular in Hyderabad.
Punugulu is prepared with rice batter which is used to make idly, dosa. The batter may be fresh or fermented. Accordingly the taste differs. First oil is heated in a vessel for frying. A small amount of batter in added into the oil and deep fried. Punugulu is generally crispy outside and soft inside.
- RAMYA KRISHNA (July 10, 2010). "Let the magic unfold". The Hindu. Retrieved 9 April 2016.
- Kota Saumya (31 July 2013). "Tasty Treats". The new Indian express. Retrieved 9 April 2016.
- Lisha Aravind (22 July 2015). "punugulu-recipe-punugulu-with-dosa-batter-punukulu-urad-dal-bonda". Retrieved 9 April 2016.
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