Pesarappu punugullu.

It's made from yellow moong and is a famous breakfast and snack recipe in Andhra region. Usually traditional Andhraites have an early lunch instead of breakfast and choose snacking at around 2-3pm.

Ingredients-;

Serves 2;

1 cup - yellow moong;
1tbsp - rice flour
¹/⁴tsp Cumin seeds
Salt as per taste
1 green chilli finely chopped
1 Onion finely chopped
¹/²" ginger finely chopped
Hing a pinch;
¹/⁴ tsp haldi;
1tbsp coriander finely chopped
1/4th cup water;
Oil for deep fry

Method-;

Soak the moong for about half an;hour and grind it to a slightly smooth paste.;
To it add the rest of the ingredients and mix well.;
Rest for about 5mins. Meanwhile get the oil hot and randomly start dropping the batter into the oil. Make sure the flame is on low while dropping the batter balls .
Fry until the balls turn nice and light golden brown.
Do not over fry them as they can get burnt.;

For toddlers and kids you can avoid the green chillies and ginger too. I chose to make both the versions for us and Aarav. It can make for a simple , quick and healthy snack or breakfast recipe for a change on a cloudy day served with chutney of your choice. I chose to serve it with coconut and Coriander chutney.;

Hope you enjoy the recipe ...stay tuned for more.
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