Punugulu With Idli Dosa Batter – Crunchy Punukkulu

Punugulu is a delicious and crisp South Indian delicacy, so light and fluffy inside and a nice crunch in the outside. Also known as ‘punukkulu’, these crunchy balls, made with idli or dosa batter, serve as a good snack or appetizer. Light and airy punugulu is the best recipe to use up leftover idli/dosa batter. Just transform the batter into a tasty snack that will wow your tastebuds!

Andhra Punugulu Recipe

Punugulu or Punukkulu is a popular street food of Andhra Pradesh. This deep fried snack made with rice, urad dal and other spices is usually served with peanut chutney or coconut chutney. You can make Punugulu with fresh idli dosa batter or with left over fermented idli dosa batter. I usually make punukkulu on the third day.

Idli Rava Punugulu

Punugulu Recipe:

These easy, melt-in-your-mouth, crisp punugulu are a great way to use up leftover idli batter or dosa batter. The outside is crispy and golden-brown and the inside is soft and fluffy. Perfect for snacking!

Deep fried and crunchy punukkulu are pretty darn epic! This scrumptious snack/tiffin recipe can be enjoyed with a cup of tea or coffee.

  • For this instant punugulu recipe, take two cups of dosa batter in a mixing bowl. The batter should be of thick consistency.

Idli batter for idli pindi punugulu

  • Mix in 2 tbsp. rice flour, 1 tbsp. maida and cumin seeds.

Rice flour for idli rava punugulu

  • Then add chopped onion, green chillies, coriander and curry leaves.

Minapa Punukkulu ingredients

  • Add salt and baking soda and combine well.

Punugulu batter

  • Heat oil for deep frying in a wok.
  • Drop small spoonfuls of punukkulu batter into the hot oil.

Spoonfuls of batter

  • Fry punukkulu over medium heat till golden brown all over.

Fry dosa pindi punugulu

  • Keep flipping them over for uniform cooking.

Gunta punukkulu

  • Remove the fried balls with a slotted spoon and drain excess oil.

Street Food Punukkulu

  • Place on paper towel to absorb excess oil.

Idli Rava Punugulu

  • Serve deliciously crunchy Punugulu with coconut chutney and a cup of tea.

Punugulu Recipe

  • If you are searching for more leftover recipes, then do try out Bread Dosa.

Punukkulu Recipe details below:

Punukkulu with Leftover Idli Dosa Batter

Easy to make and delicious, punukkulu is one of the most delicious and popular dishes of South Indian cuisine made with urad dal and rice batter. Light and airy, this tasty snack is a great way to use up leftover Idli Dosa batter.
Crispy and lovely, these instant punugulus are a simply amazing street food. Punukkulu are the perfect appetizer/snack/tiffin, and they would be great with chutney.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Snack/Appetizer
Cuisine: Andhra, South Indian
Servings: 4
Calories: 455kcal
Author: Shil

Ingredients

  • To make punukkulu, take 2 cups of idli or dosa batter in a bowl.
  • Add cumin seeds, chopped onion, green chillies, coriander leaves, curry leaves and mix well.
  • Mix in salt and baking soda. The batter should neither be too thick or too runny.
  • Heat oil for deep frying.
  • Take a spoonful of batter and drop it into the hot oil.
  • Fry over medium flame, flipping them over every now and then for even browning.
  • Once they turn a golden brown, remove them with a slotted spoon onto absorbent paper.
  • Serve crunchy Punukkulu hot with chutney or ketchup.
5/5 - (1 vote)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




error: Content is protected !!