Punugulu-a crisp fried snack made using leftover dosa batter and few vegetables.
Punukulu/Punugulu is a traditional deep fried crisp snack from Andhra Pradesh. It is usually served as a evening snack or as a side dish with main course.
Punugulu is usually made using leftover idli or dosa batter . The traditional way of making punugulu is to grind soaked Urad daal and rice , fermenting it and then make punugulu using that batter. Fermenting the batter gives a nice sponge and taste to the snack. This method of using leftover idli dosa batter is quite easy and people often prefer this easy method.
The pengulu’s are crisp from outside and soft from inside. Green chilies, ginger, cumin, crushed peppercorn, chopped curry leaves are added in the batter. You can also add few finely chopped vegetables like coloured peppers, corn etc to make it more colourful and healthy for kids.
The consistency of the batter should be of dropping consistency, if it is runny then add some rice flour or semolina in it to adjust the thickness and let it rest for 10 minutes. Punugulus are deep fried in hot oil but as a healthy alternative you can make in a paniyaram maker.
Small portions of the prepared batter is dropped in hot oil and the round balls are fried to a nice golden colour on medium heat. the prepared punugulu’s are served with coconut chutney ,tea or coffee.
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Punugulu | idli bonda
Punugulu-a crisp snack made using leftover dosa batter and few vegetables.
Ingredients
- 1.5 cup Idli Batter
- 2 tbsp Semolina / Sooji
- 2 tbsp Rice Flour / Chawal Ka Atta
- 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
- 2 Green Chillies / Hari Mirch Chopped
- 1 tsp Ginger / Adrak
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1/2 tsp Crushed peppercorn optional
- To taste Salt / Namak
Instructions
- Take a bowl and add the idli batter in it.
- Add semolina and rice flour and mix it well.
- Add rice flour only if the batter is thin, else no need to add.
- Now add salt and the rest of the ingredients and mix well.
- You can also add some grated carrots, chopped capsicum and corn kernels at this stage.
- Beat the mixture well to make it fluffy and airy.
- Heat oil in a pan and drop small batter in the hot oil and fry from both the sides on medium heat.
- OR- Cook these punugulu in paniyaram pan using few drops of oil.
- Remove on a kitchen towel to remove the excess oil.
- Serve hot crisp punugulu with your favourite chutney and tea.
Priya Kochhar
Good way to use leftover batter.