PUNUGULU RECIPE | HOW TO MAKE PUNUGULU WITH IDLI DOSA BATTER

Punugulu recipe with step by step photos is a tasty and popular snack from Andhra cuisine. Made from leftover idli dosa batter , it’s crispy , crunchy and super tempting.

Few other easy snacks that you can check from blog golibaje , aloo bonda , bread medu vada , stuffed mirchi bajji , onion pakoda etc

You can check Punugulu Video Here :

About Punugulu Recipe :

Punugulu is a tasty and popular snack from Andhra cuisine. Made from leftover idli dosa batter .. crispy , crunchy from outside , soft and fluffy from outside , they are super tempting. Enjoy hot with some spicy tomato chutney or khara chutney …tastes so good !! It is little similar to golibaje or mysore bonda ( uddina bonda ) .

So next time , you have some left over sour idli dosa batter , you know what to make !! Hardly takes 10 mins to make .. yes ..it’s that easy !!

Punugulu Recipe with step by step photos :

• Take around 2 cup idli / dosa batter in a mixing bowl.

• To the batter add 1/4 cup Maida / All purpose flour , 1 tbsp Rice flour / Corn flour, for crispiness , finely chopped 1/4 cup Onion , 3-4 nos Green Chilli , few Curry leaves, small piece Ginger, tsp Jeera and salt to taste. Combine very well .Make sure there’s no lump in the batter .

• If the batter is too thick, feel free to add 1-2 tsp water to adjust consistency. The consistency of the batter should be such that , its thick yet dropping types . Batter should not be too thick nor runny .If batter is thick , punugulu gets hard . if batter is runny , they will drink oil

• Heat oil for deep frying in a kadai or pan. check oil for readiness by dropping a small portion of batter in medium hot oil.

• Drop small small lemon sized punugulu one by one into hot oil . Keep water in a bowl and wet your hands in between . Keep the flame on medium low and stir occasionally.

• Cook till punugulus are golden brown and crisp from all sides . Once done, drain off the punugulu on a tissue paper or kitchen towel

• Enjoy Punugulu hot with some spicy tomato chutney / khara chutney .

• Crispy from outside , soft and fluffy from inside .. they taste amazing.

Points to note while making Punugulu :

• To make Punugulu , you can either use leftover dosa / idli batter . I personally prefer little sour old stock batter . however , if you want , you can make them with fresh batter too.
• Addition of maida to the batter improves texture of the batter and adding rice flour / corn flour adds crispiness.
• Batter should not be too thick or runny .If batter is thick , punugulu gets hard . If batter is runny , they will drink oil . So right consistency of the batter is very important for best punugulu.
• If the batter has turned thick , after dropping punugulu to batter , they turn hard and flat . So adjust the consistency by adding 1-2 tsp water and make the batter a bit thin .
• Also , if batter has turned too thin , don’t panic add an extra spoon of rice flour / maida , and adjust consistency.
• Oil temperature should be correct . Too high flame , will make punugulu get brown soon from out and inside will be uncooked . Too low flame , will make punugulu drink extra oil . So keep medium for best result.