Pesara Punugulu/Green Moong Fritters Recipe

Cooking Directions

• STEP 1.Soak green moong dal in water for 4-5 hours.
• STEP 2.Drain the water and grind the dal along with ginger, green chilies, and salt to make a coarse batter.
• STEP 3.Add chopped onions, curry leaves, coriander leaves, and spices to the batter. Mix well.
• STEP 4.Heat oil in a deep pan for frying.
• STEP 5.Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy.
• STEP 6.Remove the fritters from the oil and drain excess oil on a paper towel.
• STEP 7.Serve hot with coconut chutney or tomato ketchup.

Cooking Tips

• Make sure the batter is not too watery or too thick. It should have a dropping consistency.
• You can add grated carrots or finely chopped spinach to the batter for added nutrition.
• Do not overcrowd the pan while frying the fritters, as it may affect the cooking process.

Storage and Serving

• Pesara Punugulu are best served hot and fresh.
• You can store the leftover fritters in an airtight container at room temperature for up to 2 days.
• Reheat the fritters in a preheated oven or air fryer for a few minutes before serving.