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punugulu-idli-batter-pakoda
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5 from 1 vote

Punugulu | idli bonda

Punugulu-a crisp snack made using leftover dosa batter and few vegetables.

Prep Time5 minutes
Cook Time10 minutes
Course: Appetizer, Side Dish, snacks/starters
Cuisine: South Indian Cuisine
Keyword: bonda, daal bonda, golibaji, idli batter pakora, idli bonda, punugulu, punukulu
Servings: 2 people
Calories: 98kcal
Author: Anjana Chaturvedi

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.

Nutrition

Calories: 98kcal | Carbohydrates: 21g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 151mg | Potassium: 63mg | Fiber: 3g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg