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!
Punugulu — the irresistible South Indian fritters — are little golden bites of pure happiness! Crispy on the outside, soft and airy on the inside, these tiny delights transform your everyday idli dosa batter into a crunchy snack that is perfect for tea time, rainy evenings, or spontaneous hunger pangs.
If you love street-style Andhra snacks bursting with flavor and crunch, then these Punugulu will quickly become your new go-to recipe!
🍽️ What Are Punugulu?
Punugulu (also called Punukkulu) are deep-fried fritters made with fermented idli dosa batter mixed with spices, herbs, and sometimes rice flour or semolina for extra crispiness. Punukkulu is a popular street food of Andhra Pradesh and Telangana – you’ll often find them served with peanut chutney, coconut chutney, or spicy red chilli chutney.
🥗 Health Benefits of Idli Dosa Batter
Even though Punugulu are deep fried, the fermented idli dosa batter used in this recipe brings impressive health benefits:
- 🌿 Rich in Probiotics – Fermentation boosts gut-friendly bacteria.
- 💪 Good Source of Protein – Made from urad dal and rice.
- ⚡ Easily Digestible – Fermented batter breaks down complex nutrients.
- ❤️ Low in Fat (before frying) – Idli dosa batter is naturally low in oil and fat.
- 🍽️ Nutrient Boost – Fermentation increases B vitamins and bioavailability of minerals.
Punugulu Recipe:
If you’re craving a crispy South Indian snack, this Punugulu recipe is your new go-to! Made using idli dosa batter, these golden Andhra fritters are crunchy outside, soft inside, and taste exactly like Andhra street food vendors fry them—hot, fluffy, and irresistible.
Whether you’re searching for easy tea time snacks or creative leftover dosa batter recipes, this crispy Punukkulu is the perfect solution.
These easy, melt-in-your-mouth, crisp punugulu are a great way to use up leftover idli batter or dosa batter. 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.
- Mix in 2 tbsp. rice flour, 1 tbsp. maida and cumin seeds.
- Then add chopped onion, green chillies, coriander and curry leaves.
- Add salt and baking soda and combine well.
- Heat oil for deep frying in a wok.
- Drop small spoonfuls of punukkulu batter into the hot oil.
- Fry punukkulu over medium heat till golden brown all over.
- Keep flipping them over for uniform cooking.
- Remove the fried balls with a slotted spoon and drain excess oil.
- Place on paper towel to absorb excess oil.
- Serve deliciously crunchy Punugulu with coconut chutney and a cup of tea.
Looking for more creative ways to repurpose food? Check out our delicious Leftovers Recipes for quick inspiration, like this Bread Dosa.
🍽️ Serving Suggestions for Punugulu
- 🍴 Serve with spicy Andhra peanut chutney (classic!)
- 🌶 Pair with allam (ginger) chutney or red chilli chutney
- 🥥 Goes beautifully with coconut chutney
- 🧃 Enjoy with masala chai or filter coffee
- 🧂 Sprinkle chat masala on top for a street-food twist
- 🥗 Serve alongside sambar for a more filling combo
🌟 Variations for Punukkulu With Idli Dosa Batter
- 🌶 Spicy Punugulu:
Add red chilli powder, crushed black pepper, and finely chopped green chillies for extra heat. - 🥬 Spinach Punugulu:
Mix in finely chopped spinach or palak for a nutritious and colorful version. - 🧅 Onion Punugulu:
Add extra onions and a pinch of hing (asafoetida) for strong street-style flavor. - 🌽 Corn Punugulu:
Add sweet corn kernels for a mildly sweet and crunchy twist. - 🧀 Cheese Punugulu:
Add grated cheese to the batter or place a tiny cheese cube inside each Punugulu for a gooey center. - 🥕 Veggie Punugulu:
Add grated carrots, cabbage, or capsicum for a wholesome, veggie-loaded snack. -
🍚 Extra Crispy Punugulu:
Mix in more rice flour or rava for ultra-crunchy texture.
📝 Tips for Perfect, Crunchy Punugulu
- 🧂 Add salt only if needed, since ready-made batters often already contain salt.
- 🍚 Rice flour or rava is the real secret to crispiness.
- 🔥 Fry on medium flame — too high will burn the outside, too low will make them oily.
- 🥄 Use a small spoon or wet fingers to drop batter for uniform shapes.
- 🧊 If the batter is too thin, add extra rice flour for quick thickening.
⭐ You Might Also Love
- 🥬 Gongura Chutney – Tangy, spicy, and authentically Andhra!
- 🥒 Beerakaya Pachadi – A rustic ridge gourd chutney bursting with home-style flavors.
- 🥭 Papaya Chutney – Sweet, spicy, and surprisingly refreshing — a must-try twist!
Punukkulu Recipe details below:
Punukkulu with Leftover Idli Dosa Batter
Ingredients
- 2 cups idli batter
- 2 tbsp. rice flour
- 1 tbsp. maida
- 1 tsp cumin seeds
- 2 green chillies
- 1 tbsp. chopped coriander leaves
- 1 tbsp. chopped curry leaves
- ¼ tsp salt
- 1 small onion chopped
- ¼ tsp baking soda
- Oil for deep frying
Instructions
- 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.
💛 Punugulu gone in minutes?
If you loved this crispy delight, don’t forget to share, comment, and follow for more crunchy recipes!
