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 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.
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.
- 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.
- If you are searching for more leftover recipes, then do try out Bread Dosa.
Punukkulu Recipe details below:
Punukkulu with Leftover Idli Dosa Batter
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.
