Punugulu | Idli Batter Fritters Recipe
Punugulu is a popular snack from Andhara cusine made using idli/dosa batter. It's a popular teatime snack / street food usually served with peanut/coconut chutney.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Snacks
Cuisine: Andhara, South Indian
Servings: 4 people
Calories: 29.9kcal
Author: Sowmya Venkatachalam
- 2 cups Idli Batter 1 cup = 250 ml
- 1 tbsp Semolina (Sooji / Rava)
- 3 tbsp Rice Flour
- 2 nos Green Chili finely chopped
- 1 inch Ginger Grated/Chopped
- 1 fistful Curry Leaves
- 1 tsp Cumin Seeds
- 2 tbsp Coriander Leaves finely chopped
- ½ tsp Salt
- 2 Cups Oil for deep frying
In a mixing bowl, pour the idli batter. Add semolina and rice flour. Also add finely chopped green chili, ginger, cashew, onion, cumin seeds to the batter.
Now add curry leaves, coriander leaves and add 1/2 tsp of salt.
Give everything a good mix.
Heat oil in a pan. When the oil is hot enough, drop a small pinch of batter to check the readiness of the oil. If the batter raises up in the oil, then the oil is in perfect heat.Keep the flame in low-medium and gently drop 4-5 dumplings out of the batter using a spoon or clean damp hands. We don’t need to make a perfect circle shape.
Deep fry the idli batter fritters in oil till they are golden brown and nicely crispy. Flip and cook on all sides. Take out the fried Punugulu and place it on paper towel to drain excess oil. Repeat the same for rest of the batter.
Serve the Punugulu (Idli Batter Fritters), hot with your favorite dip. Coconut chutney, Peanut Chutney or even ketchup would be a great complement for this awesome dish.
Serving: 1Piece | Calories: 29.9kcal | Carbohydrates: 2.35g | Protein: 0.43g | Fat: 2.09g