Indian cooking
Indian cooking / Dishes / Pesaru Punukulu
Pesaru Punukulu (Green Lentil Fritters)

Pesaru Punukulu

Green Lentil Fritters
Vegetarian●●●Origin Andhra PradeshPrep 15–20 minutes, plus soaking timeCook 20 minutes

Crisp and savoury South Indian fritters made from a coarsely ground batter of whole mung beans and rice, scented with fresh herbs and green chillies.

Ingredients

01
Whole mung bean · Sabut Moongrinsed and drained
200 g
legume
02
Basmati rice · Basmati Chawalrinsed and drained
40 g
grain
03
Green chilli · Hari Mirchde-seeded and coarsely chopped
24 g4 chillies
vegetable
04
Onion · Pyazchopped
300 g2 onions
vegetable
05
Coriander leaf · Hara Dhaniaroughly chopped
2 g2 tablespoons
herb
06
Curry leaf · Kadi Pattaroughly chopped
~1 g1 sprig
herb
07
Vegetable oil · Telfor deep-frying
to taste
oil/fat
08
Salt · Namak
to taste
salt

Method

  1. Submerge 200 g green lentils and 40 g basmati rice in a large bowl of water and leave to soak for 2 to 3 hours, then drain, rinse thoroughly, and drain once more.
  2. Put the soaked lentils and rice into a food processor along with 24 g green chilli and 2 to 3 tablespoons of water, then blitz into a thick, coarse batter.
  3. Transfer the batter to a bowl and mix in 2 chopped onions, 2 g coriander leaf, 1 g curry leaf, and salt to taste.
  4. Fill a deep pan or kadhai with vegetable oil for deep-frying and heat to 180°C (350°F), then slightly reduce the flame to hold the temperature.
  5. Working in batches, drop spoonfuls of batter into the hot oil and fry for roughly 5 minutes, turning regularly, until thoroughly crisp and deep golden.
  6. Lift the fritters out with a slotted spoon and transfer to paper towels to drain excess oil.

Don't have something?

Whole mung bean
  • Whole mung beans

    This is the same bean under another name; use the same weight and soak as directed.

  • Split green mung beans

    Use the same weight; it cooks 10–15 minutes faster without soaking, so add later and expect a softer texture.

  • Whole brown lentil

    Use the same weight; it is firmer and earthier and needs 5–10 minutes longer.

Basmati rice
  • Plain boiled rice

    Use 2.5 times the weight if substituting pre-cooked rice. Fold in gently at the end of the recipe; grains will be shorter and less fragrant.

Green chilli
  • Chilli powder

    Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.

  • Dried red chilli

    Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.

Onion
  • Shallot

    Use equal weight, finely sliced. Shallots soften and brown faster, giving a slightly sweeter and more delicate base to curries.

  • Cabbage

    Use 80% of the weight, finely shredded and browned slowly with a pinch of asafoetida. Replicates the bulk and natural sweetness in gravies without allium.

Coriander leaf
  • Coriander

    Use equal weight finely chopped; this is the exact same fresh herb.

  • Mint

    Use half the weight finely chopped; provides vibrant green freshness, though the flavour profile becomes noticeably cooler and sharper.

Curry leaf
  • Bay leaf

    Fry 1 bay leaf for every 5 curry leaves in hot oil; imparts a warm, woodsy background note, but misses the citrus-sulphury punch entirely.

  • Lime juice

    Add a small squeeze (about 5 ml per sprig of curry leaves) right before serving; provides sharp citrus top notes without the toasty, herbal aroma.

Vegetable oil
  • Peanut oil

    Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

  • Ghee

    Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

  • Mustard oil

    Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Similar dishes

Masala Siyam
Fried Rice & Black Lentil Dumplings
Masala Siyam tastes nutty from coconut and urad dal with a mustard-seed note and less green-chilli heat than this dish, while both are crisp fried snacks.
  • Same: Masala Siyam and this dish are both deep-fried South Indian savoury snacks made with onion, curry leaf, coriander, salt and vegetable oil, and both combine rice with a legume.
  • Different: Masala Siyam uses basmati rice with urad dal, mustard seed and fresh coconut and has no mung bean or green chilli, while this dish uses whole mung bean with a little rice and green chilli and has no coconut or mustard seed; neither lists a souring agent.
Utthapam
Vegetable Pancakes
Utthapam has a tangier, softer profile from the yoghurt, contrasting with the crisper, herb-accented bite of this dish.
  • Same: Utthapam shares the green chillies, vegetable oil, and savoury South Indian profile with this dish.
  • Different: Utthapam is griddled as a thick pancake made with semolina and plain yoghurt, whereas this dish is deep-fried from a batter containing rice, coriander leaves, and curry leaves.
Paitham Parappu Idli
Steamed Green Lentil Dumplings
Paitham Parappu Idli tastes softer, mildly tangy, and nutty from coconut, lacking the crisp exterior and heavy chilli heat of this dish.
  • Same: Both dishes are South Indian snacks based on rice, green chillies, and coriander leaves seasoned with salt.
  • Different: Paitham Parappu Idli is fermented and steamed rather than deep-fried, incorporating moong dal, urad dal, fresh coconut, and ginger while omitting curry leaves.
Mangupullu
Crispy Deep-fried Savoury Rings
Mangupullu tastes brittle, crisp and nutty from sesame, cumin and ghee, while this dish tastes herby and green-chilli hot with onion.
  • Same: Both are South Indian deep-fried savoury snacks made from ground rice and mung beans or moong dal and seasoned with salt.
  • Different: Mangupullu adds gram flour, sesame seed, cumin seed and ghee and is shaped into coils, while this dish uses whole mung bean, onion, green chilli, coriander leaf and curry leaf in a coarse batter and has no gram flour, sesame, cumin or ghee; neither lists a souring agent.