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.
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.
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