Punugulu Recipe » Dassana’s Veg Recipes

Punugulu recipe with step-by-step pics – punugulu are spiced, crisp and engaging fritters made with idli batter or dosa batter. They’re standard avenue meals in some components of Andhra Pradesh. They make for a fast and engaging snack when you’ve got idli dosa batter prepared.

Punugulu could be made with freshly floor idli batter or fermented idli dosa batter. If you happen to like bitter tasting fritters, then you should utilize idli batter which has develop into barely bitter or a 2 to three days previous batter. Often I make these fritters on the second day.

Punugulu or punukulu are a variation of the paniyaram, however simply that they’re fried as an alternative of cooking them within the appe pan. After all you can also make punugulu within the appe pan too, however the style will probably be like paniyarams.

There are numerous variations you can also make within the punugulu recipe – like including greens to the batter or altering the spices and herbs as per your style.

You possibly can even skip onions within the recipe. It will also be a easy model with solely cumin and inexperienced chilies. For extra crispness, I add nice rava (semolina) to the batter, however you may even add rice flour.

Punugulu makes for a fast and straightforward snack, when you’ve got the idli dosa batter prepared. You possibly can serve it with any chutney. Often we want it with coconut chutney or peanut chutney.

Step-by-Step Information

make Punugulu Recipe

1. Take 1 cup idli batter or dosa batter in a bowl. Let the batter come to room temperature, when you’ve got refrigerated it. Right here I’ve used idli batter.

2. Add the next components and blend very properly with a spoon.

• 1 tablespoon rava or semolina (optionally available)
• ¼ cup chopped onion
• 1 teaspoon chopped curry leaves
• ½ inch ginger (finely chopped)
• 1 or 2 inexperienced chilies (chopped)
• 2 to three teaspoons chopped coriander leaves
• 1 teaspoon cumin seeds

Frying punugulu

3. Warmth oil for deep frying in a kadai or pan. You should utilize any impartial flavored oil. Take a look at a small portion of the batter in medium scorching oil.

4. The skin needs to be crisp and the within needs to be comfortable and fluffy. if the surface is just too crisp and absorbing numerous oil and turns into flat, then add some extra rava or rice flour.

If the feel is dense, then some extra water must be added to the batter. The punugulu batter shouldn’t be thick or skinny, however have a barely thick consistency. If the batter is of the best consistency, then you definately don’t want so as to add both water or rava/rice flour.

• If the batter may be very thick, you may add just a few tablespoons of water.
• Whether it is skinny, then add just a few tablespoons of rice flour or rava.

5. When you get the best texture after frying, then add spoonfuls of the batter in medium scorching oil.

6. When the perimeters develop into pale golden and crisp, rigorously flip them over with a slotted spoon.

7. Proceed to fry them in medium scorching oil turning them just a few instances for even browning.

8. Fry them until they develop into crisp and golden.

9. As soon as completed, then take away with a slotted spoon and drain extra oil within the kadai itself.

10. Maintain fried punugulu on kitchen towels to soak extra oil.

11. Serve punugulu scorching or heat as a tea time snack or an after faculty snack for youths. You possibly can pair them with coconut chutney or peanut chutney or any chutney of your alternative.

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This Punugulu Recipe publish from the archives first printed in April 2016 has been up to date and republished on January 2023.