ANDHRA RECIPE- punugulu

punugulu recipe with step by step pics – punugulu or punukulu are crisp fried snack from the andhra cuisine. these fritters are made with idli batter or dosa batter.

punugulu can be made with freshly ground idli batter or fermented idli dosa batter. if you like sour tasting fritters, then you can use idli batter which has become slightly sour or a 2 to 3 days old batter. usually i make these fritters on the second day.

punugulu are a variation of the paniyarams, but just that they are fried instead of cooking them in the appe pan. of course you can make punugulu in the appe pan too, but the taste will be like paniyarams.

there are many variations you can make in the punugulu recipe – like adding greens to the batter or changing the spices & herbs as per your taste. you can even skip onions in the recipe. it can also be a simple version with only cumin and green chilies. for more crispness, i add fine rava/sooji to the batter, but you can even add rice flour.

punugulu makes for a quick and easy snack, if you have the idli dosa batter ready. you can serve it with any chutney. usually we prefer with coconut chutney or peanut chutney.

if you are looking for similar recipes then do check masala paniyaram, medu vada, rava idli,rava dosa, pesarattu dosa and uttapam recipe

ingredients (measuring cup used, 1 cup = 250 ml):

• 1 cup idli batter or dosa batter or uttapam batter
• 1 tbsp rava (optional)
• 1 small onion, chopped or ¼ cup chopped onion
• 5 to 6 curry leaves, chopped or 1 tsp chopped curry leaves
• ½ inch ginger, finely chopped
• 1 or 2 green chilies, chopped
• 2 to 3 tsp chopped coriander leaves
• 1 tsp cumin seeds
• salt as required, only to be added it you have not added salt to the batter before
• oil for deep frying

how to make the recipe:

1. take 1 cup idli batter or dosa batter in a bowl. let the batter come to room temperature, if you have refrigerated it.
2. add 1 tbsp rava (optional), 1 small onion, chopped or ¼ cup chopped onion, 5 to 6 curry leaves, chopped or 1 tsp chopped curry leaves, ½ inch ginger, finely chopped , 1 or 2 green chilies, chopped, 2 to 3 tsp chopped coriander leaves and 1 tsp cumin seeds. add salt if required. mix very well.
3. heat oil for deep frying in a kadai or pan. test a small portion of batter in medium hot oil.
4. the outside should be crisp and the inside should be soft and fluffy. if the outside is too crisp and absorbing a lot of oil, then add some more rava or rice flour. if the texture is dense, then some more water needs to be added to the batter. the batter should not be thick or thin, but have a slightly thick consistency. if the batter is of the right consistency, then you don't need to add either water or rava/rice flour.
5. if the batter is very thick, you can add a few tablespoons of water.
6. if its thin, then add a few tablespoons of rice flour or rava.
7. once you get the right texture after frying, then add spoonfuls of the batter in medium hot oil.
8. when the sides becomes pale golden and crisp, turn over.
9. continue to fry the punugulu in medium hot oil turning them a few times for even browning.
10. fry them till they become crisp and golden.
11. remove with a slotted spoon and drain excess oil.
12. keep on kitchen towels to soak excess oil.
13. serve punugulu hot or warm with coconut chutney or peanut chutney.