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punugulu

Punugulu

Revathi Palani
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.
5 from 3 votes
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Snack
Cuisine Indian
Servings 2

Youtube Video

Ingredients
  

  • 1 Cup Idli Batter
  • 1 pinch Baking soda
  • 1 pinch Salt
  • 1 pinch Asafoetida
  • 1 pinch Red chilli powder
  • ½ tsp Jeera
  • 4 Curry leaves (finely chopped)
  • 1 Tbsp Coriander leaves (finely chopped)
  • 2 Tbsp Onion (finely chopped)
  • ½ Tbsp Semolina / Rava
  • 1 ½ Tbsp Rice Flour (adjust as needed)
  • Oil - for frying

Instructions
 

  • 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 in the right consistency.
  • 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. You can also instead drop spoonfuls of the batter
      
  • Fry in medium flame and in batches until the punugulu is nicely golden. Transfer to a paper napkin | paper towel | clean kitchen towel to remove excess oil.  
  • Serve the delicious punugulu hot along with any spicy chutney, like coconut chutney or peanut chutney or tomato chutney or allam pachadi | ginger chutney

Notes | FAQ

- The punugulu will taste best when the batter is a few days old and tastes slightly sour. Hence prefer using leftover idli batter or leftover dosa batter.
- Always fry in small portions. If you drop too many while deep frying, 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 instead of getting a soft punugulu.
- If the batter ends up thin, the bonda will absorb a lot of oil while frying and you will not get a crispy punugulu. So adjust the consistency of batter accordingly.
- Instead of red chilli powder, you can also add finely chopped green chilies (green chillies)