Bejawada Style Mini Pungulu Made Without Maida Becomes Healthy Breakfast Favorite
Traditional street style mini pungulu from Guntur and Vijayawada made with rice flour and urad dal are crispy outside soft inside and absorb very little oil for healthy snack option
In many homes across Telugu regions, this small crispy snack is becoming popular again as a lighter alternative to regular fritters. Known for its golden texture and soft center, Bejawada style mini pungulu are now often prepared without refined flour and are enjoyed as both morning breakfast and evening bite.
What makes this version special is the simple combination of rice flour, urad dal and a small portion of idli rava. The batter is naturally fermented, which brings a fluffy texture without the need for any artificial ingredients. Once fried, the snacks turn light, crisp and surprisingly low in oil absorption.
The preparation begins by soaking urad dal until it becomes soft enough to grind into a smooth airy batter. This step is important because the quality of grinding decides how soft the final pungulu will be. In parallel, rice flour is lightly moistened and kept aside so it blends evenly later without forming lumps.
Idli rava is also added after soaking and rinsing, which helps create a slight crunch on the outside layer. Once all components are ready, they are mixed together with salt and allowed to rest for fermentation. This resting time helps the batter become light and naturally fluffy, which is the secret behind the street style taste.
After fermentation, the batter is gently stirred and checked for consistency. A thick but soft flowing texture works best. Some cooks prefer adding a very small pinch of baking soda at this stage, though traditionally well fermented batter is enough to achieve softness and puffiness.
Frying is done in hot oil on medium flame. Small portions of batter are dropped carefully and allowed to set before stirring. This helps them hold shape and develop a crisp outer layer. As they cook, the color slowly turns golden and the aroma becomes rich and inviting.
Once removed from oil, the pungulu are placed on paper to remove excess oil. One noticeable feature is that they do not soak much oil, making them lighter compared to regular fritters. This is one reason they are preferred as a guilt free snack.
Serving is best when they are hot and fresh, paired with coconut chutney, peanut chutney or tangy tomato chutney. The combination of crisp outer layer and soft inside makes them addictive in a simple homemade way, bringing the essence of street food directly into the kitchen.
