• Rice & Urad dal (Fermented batter base)
• Green chilies & Curry leaves (For spice and aroma)
• Ginger & Cumin seeds (For flavor enhancement)
• Onions (For crunch and sweetness)
• Salt & Baking soda (For texture and balance)
• Oil (For deep frying)
• Coconut & Tomato chutneys (For serving)

• Good Source of Carbohydrates – Made with rice and urad dal batter, it provides **quick energy**.
• Fermented for Better Digestion – The fermentation process increases **gut-friendly probiotics**, aiding digestion.
• Rich in Proteins – Urad dal in the batter contributes to **protein intake**, essential for muscle health.
• Contains Essential Minerals – Rice and lentils provide **iron, calcium, and magnesium**, which support overall well-being.
• Gluten-Free – Since it is made with rice and lentils, it is a **gluten-free** snack, suitable for people with gluten intolerance.

Origins of Punugulu

Punugulu is a traditional deep-fried snack from the southern state of Andhra Pradesh, India. It is a popular street food made using **fermented dosa or idli batter** and is often served with chutney.

Evolution Over Time

Punugulu originated as a way to use leftover dosa batter, preventing wastage. Over time, it became a beloved tea-time snack, enjoyed with spicy chutneys like ginger chutney, coconut chutney, or peanut chutney.

Modern-Day Popularity

Today, **Punugulu** is found in many **Andhra street food stalls, restaurants, and households**, served crispy and golden brown. It remains a **comfort food** for many, especially during the monsoon season.