Ingredients to make Pesarapappu Punugulu:
1 cup pesalu, green moong dal (soak in water for 5-6 hrs)
1 onion finely chopped (optional)
3-4 green chillis (adjust to your spice level)
2 flakes garlic, crushed (optional)
1 tsp cumin seeds
1 small bunch coriander leaves finely chopped
Salt to taste
oil for deep frying
Pesarapappu Punugulu Preparation Method:
Take some moong dal and soak it in the water for few hours. Chop some onions, green chilies and keep it aside. Now grind the soaked moong dal into fine paste. Grind ginger, green chilies with moong dal and add salt to it. Now take the paste into the dish and add chopped onions, coriander leaves, cumin seeds and mix well.
Take a bottom vessel and heat oil for deep fry. Reduce the flame and dip the mixture into small balls.fry them all the sides till it gets to golden brown colour. You can eat this as an evening snack. Take the fried punukulu from oil and spread it on a paper to remove the excess oil. You can serve Punugulu with cup of tea, chilli or tomoto sauce, pudina chutney or any other chutney .