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. Punugulu prove that even the simplest pantry staple — idli dosa batter — can transform into a crunchy, golden, addictive snack. Perfect for gatherings, monsoon evenings, or sudden cravings, these Crunchy Punukkulu bring authentic Andhra flavors right to your plate. The next time you have leftover batter at home, don’t let it go to waste — turn it into this irresistible, crispy delight!
Servings: 4
Calories: 455kcal
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.