Punugulu is one of those addictive snacks that you can’t stop eating once you start. These bite-sized fritters from Andhra Pradesh are a clever way to use leftover idli or dosa batter. I learned this recipe from my neighbor, and it’s become my go-to snack when friends drop by unexpectedly. The combination of crispy exterior and fluffy interior makes these fritters irresistible.
About the Recipe
This recipe transforms simple idli batter into something spectacular. The gram flour adds extra crispiness, while onions and spices bring in layers of flavor. It’s quick to make and uses ingredients you probably already have. The best part? You can adjust the spice level to your taste.
Why You’ll Love This Recipe
This recipe is foolproof and flexible. You can use fresh or leftover idli batter, making it perfect for zero waste cooking. The prep time is minimal – just mix and fry. Kids love these bite-sized treats, and they’re great for parties. Plus, they’re vegetarian and can be made gluten-free by using pure gram flour.
Cooking Tips
– Keep the oil temperature medium-hot for even cooking
– Don’t overcrowd the pan while frying
– Use a small ice cream scoop for uniform-sized balls
– The batter should be thick enough to hold shape
– Test one ball first to check seasoning
Serving and Storing Suggestions
Serves 4-6 people. Takes 30 minutes total. Serve hot with coconut chutney or spicy peanut chutney. Best eaten fresh, but can be reheated in an oven. Store leftovers in an airtight container for up to 24 hours.
Nutrient Benefits
These fritters provide energy from carbohydrates in the rice batter. Gram flour adds protein and fiber. Onions offer antioxidants, while spices like ginger have anti-inflammatory properties. Though fried, they’re lighter than many other snacks when made with fresh oil.
Punugulu
Ingredients
- 1 cup Idli / Dosa Batter
- 1/4 cup Onion (grated)
- 2 tsp Gram Flour
- 1/4 tsp Red Chilli Powder
- 1/2 inch Ginger (finely chopped)
- 2 Green Chillies (finely chopped)
- few Coriander Leaves (chopped)
- few Curry Leaves (chopped)
- as required Oil
- as per taste Salt
Instructions
- Mix the idli batter, gram flour, red chilli powder, ginger, green chillies, curry leaves and coriander leaves in a bowl.
- Add grated onions and salt.
- Mix well.
- Make small balls of the batter.
- Heat oil in a frying pan over medium flame.
- Fry these balls till golden brown.
- Remove and drain excess oil.
- Serve hot with peanut chutney or coconut chutney.
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Frequently Asked Questions
Can I use ready-made idli batter?
Yes. Store-bought idli batter works perfectly. Just make sure it’s fresh and not too sour. Mix well with gram flour and spices before frying.
Why did my Punugulu break in the oil?
This usually happens if the batter is too thin. Add more gram flour or let the batter rest for 10 minutes to thicken up.
Can I make these without onions?
Of course. Skip the onions and add extra spices or finely chopped vegetables like carrots or bell peppers instead.
How do I know when the oil is at the right temperature?
Drop a small amount of batter in the oil. If it rises to the surface gradually with bubbles around it, the oil is ready.
1 comment
Yummy