Punukulu are little crispy fritters from Andhra region, often had as a tea time snack or even as a breakfast item in some parts. These are kind of inbetween bhaji and bonda, as the exterior looks golden and crispy, the inner portion tastes soft and chevy. Would be right to call it Moong Methu Pakora. (Moong Dal Fritters / Pesara Punukulu / Moong Dal Pakodi / Moong Dal Bhaji )
|½ cup||Green gram (whole or split)|
|1 no||Onion (finely chopped)|
|½ tsp||Ginger (finely minced)|
|3 nos||Green chili (small)|
|½ tsp||Cumin seeds|
|1 pinch||Baking soda|
|2 tsp||Idli or dosai batter|
|¼ tsp||Salt (or to taste)|
|3 stks||Coriander leaves|
|10 nos||Curry leaves|
|2 cup||Oil (for deep frying)|
Soak split green gram for atleast 3 to 4 hours. Wash, drain and grind green gram with green chilies to a soft consitency. Do not add any water while grinding. Add chopped onions, ginger, coriander, curry leaves, cumin seeds, salt, baking soda and idli dosai batter. Mix to combine everything. Heat oil, sample a small portion to check for salt and consistency, then drop a spoon of batter at a time and deep fry until golden. Drain excess fat, if any and serve hot with chutney or sauce.
Best when eaten hot, to enjoy the crispy texture.
Would yield a decent quantity for 2 people.
If using whole Moong, soak for more than 5 hours or overnight preferred.
Using dosai/idli batter is optional, just added to give extra crispy texture to the bhajis.