My 273rd recipe, “Punugulu”, a quick and easy evening snack. Do you love having guests at home ? I certainly do. While growing up, there was someone or the other who visited our house everyday. Since most of the relatives used to live nearby, it would normally be a close family member coming to visit my parents during the evenings. After a customary wish to the guests, I would move on to my study room and sit with my book open. But all my attention will be glued on to the conversation that happened in the living room 🙂
On all such occasions when someone came home to visit us in the evening, my mom usually welcomed them with a cup of hot chai. And alongside would be a snack which she had handy or anything which she could prepare in a short time. Among all the different evening tea time snacks my mom used to make, this punugulu is one of my favorites which she used to make in a jiffy.
While my mom used to make this at home, with all honesty, we never fixed a name for this dish. We used to call this as idli batter bonda or sometime just bonda. I however got acquainted with the name punugulu when I tasted it for the first time here in a local Indian store. And I came to know that this is a famous snack originating from my neighboring state of Andhra. However, compared to the homemade version, the store version was so oily and sour tasting that it was my first and last try of punugulu anywhere outside. However, the name ‘Punugulu’ just stuck with me.
This punugulu basically starts with a idli batter. Idli batter is a fermented rice and urad dal batter. We usually have it readily available in the refridgerator. As I have already mentioned in my earlier post, I prepare batter once every week and it serves me well during the whole week in the form of idli, dosa, kuzhi paniyaram, etc. When your guest arrive, all you have to do is to mix some readily available pantry seasonings/ingredients to the batter and fry it in hot oil. You can then serve a batch of hot evening snack to your guests in no time. However, the most important thing to keep in mind is that, you should serve these punugulu only to your guests. Don’t ever make the mistake of even accidentally tasting one. Then for sure your guests will have none left. These are nicely crispy on the outside, soft n spongy inside and you will never be able to stop yourself with eating just one. It is definitely very addictive 🙂
Punugulu is an easy tea time snack made with leftover idli batter.Seasonings are added to the idli batter and fried until nicely golden and crispy.
- Idli Batter - 1 Cup
- Baking soda - 1 pinch
- Salt - 1 pinch
- Asafoetida - 1 pinch
- Red chilli powder - 1 pinch
- Jeera - 1/2 tsp
- Curry leaves - 4 (finely chopped)
- Coriander leaves - 1 Tbsp (finely chopped)
- Onion - 2 Tbsp (finely chopped)
- Semolina / Rava - 1/2 Tbsp
- Rice Flour - 1 1/2 Tbsp (adjust as needed)
- Oil - for frying
- Take the idli batter in a mixing bowl and add all the other listed ingredients to the bowl, except the oil. Mix well to form the batter.
- Heat oil in a kadai for frying. Using your fingers take a small portion of the
batter, shape it into a rough ball and drop it gently in the hot oil.
- Fry in medium flame and in batches until the punugulu is nicely golden. Transfer to a paper napkin to remove excess oil.
- Serve hot along with any chutney.
- The punugulu will taste best when the batter is a few days old and tastes slightly sour.
- Always fry in batches. If you drop too many in the hot oil, it will quickly reduce the temperature of oil and the punugulu will not come out good.
- Quantity of the rice flour added would purely depend on how thick your idli batter is. So add a little initially and then add more if needed. You may also use less if your batter is already thick.
- If the batter ends up thick, the bonda will turn out hard. If the batter ends up thin, the bonda will absorb more oil while frying. The batter consistency can be adjusted accordingly.
- Instead of red chilli powder, you can also add finely chopped green chilli.