Senaga Pesara Punugulu

Senaga Pesara Punugulu are delicious and crispy fritters made from a blend of Bengal gram (senagapappu) and green gram (pesarapappu). These savory snacks are a popular delicacy in South Indian cuisine, known for their crunchy exterior and soft interior. They are perfect for tea parties, kitty parties, or as an evening snack to enjoy with family and friends. The combination of lentils not only adds a unique flavor but also makes them protein-rich and nutritious. In this recipe, Mrs. Jhansi shares her step-by-step instructions to help you prepare these mouthwatering fritters at home.

Soaking time: 2-3 hours
Preparation time: 10 minutes
Cooking time: 15 minutes
Course: Snack
Serves: 4-5
Bowl measurement: 1 Bowl = 250 ml

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Soak the Lentils
• Step 2: Grind the Lentils with Spices
• Step 3: Prepare the Batter
• Step 4: Deep Fry the Punugulu
• Step 5: Fry Until Golden Brown
• Step 6: Drain and Serve
• Conclusion

Ingredients

Bengal Gram (Senagapappu/Chana Dal) and Green Gram (Pesarapappu/Moong Dal): 1 bowl each

Green Chilies (Pachimirapa): 4
Ginger: 20 grams

Chopped Coriander Leaves: A handful

Chopped Onion: 1 medium-sized

Cumin Seeds (Jeelakarra): 1 tablespoon

Salt: As per taste

Oil: For deep frying

Procedure

Step 1: Soak the Lentils

In separate bowls, soak 1 bowl of Bengal gram (senagapappu) and 1 bowl of green gram (pesarapappu) in enough water for 2-3 hours. This helps soften the lentils for easy grinding. After soaking, strain the excess water using a colander.

Step 2: Grind the Lentils with Spices

In a blender or food processor, add the soaked lentils along with 4 green chilies and 20 grams of ginger. Grind the mixture to a coarse paste without adding water, or add very little water if necessary. The batter should be thick enough to hold its shape.

Step 3: Prepare the Batter

Transfer the ground lentil paste to a mixing bowl. Add 1 medium-sized chopped onion, a handful of chopped coriander leaves, 1 tablespoon of cumin seeds, and salt to taste. Mix all the ingredients thoroughly to combine them evenly.

Step 4: Deep Fry the Punugulu

Heat oil in a deep frying pan or kadhai over medium-high flame. To check if the oil is ready, drop a small piece of batter into the oil; if it rises to the surface immediately, the oil is hot enough. Using your hands or a spoon, carefully drop small portions of the batter into the hot oil.

Step 5: Fry Until Golden Brown

Fry the punugulu until they turn golden brown on all sides. Use a slotted spoon to turn them occasionally for even frying. Adjust the flame between medium and high as needed to ensure they cook thoroughly without burning.

Step 6: Drain and Serve

Once the punugulu are golden and crispy, remove them from the oil using a slotted spoon. Place them on a plate lined with oil-absorbing paper towels to remove excess oil.

Conclusion

Your delicious Senaga Pesara Punugulu are now ready to serve! Enjoy these crispy fritters hot with your favorite condiments like tomato ketchup, ginger chili pickle (Allam Pachimirapa Pachadi), groundnut chutney (Palli Pachadi), or coconut chutney (Kobbari Pachadi). These punugulu are sure to be a hit at any gathering and will leave everyone asking for more.