Punugulu are a popular snack from Andhra cuisine. Made with idli dosa batter these are super quick to make, turn out crisp and delicious. Serve these with chutney as a evening tea-time snack or breakfast.
For best results follow my detailed step-by-step photo instructions and tips.
2 cupsidli dosa batterthick or ¼ cup urad dal and ¾ cup rice
2tbspspohaor attukulu or rice flour or rava
Salt to taste
oil to deep fry as needed
How to make the recipe
Preparation for punugulu
You can skip steps 1 to 4 if using idli dosa batter. Wash urad dal and rice separately multiple times till the water looks clear.
Soak them for at least 4 hrs seperately.
Grind dal to a smooth batter with just enough water and salt without making it runny. Transfer this to a utensil.
Grind rice coarsely and mix it well with the dal batter. Check the consistency now, it has to be thicker than pouring consistency. you can refer the step by step pics.
If the batter is runny, add powdered poha/ attukulu or rice flour or semolina. Set this side for 10 mins. It becomes thicker after it is soaked. Now adjust the consistency, if required, you may add very little water or can proceed as it is if the consistency is right. Check by making few fritters, if they are hard you need to add little water.
Add cumin, chopped chilies and onions.
How to make punugulu
Heat oil to hot, adjust the flame to medium high, it must not be too low and not too high.
Drop a small portion of batter to the oil, the batter has to rise and not sink. This is the right temperature.
Shape the batter to round balls with your fingers and drop them in the hot oil.
Fry till golden color and transfer these to paper napkins.
serve them warm with your favorite chutney
how to make maida punugulu
mix 3/4 cup maida, 3 tbsp rice flour, 3 tbsp curd, 1 green chili, 1 small onion, 1/2 tsp. chopped ginger, salt as needed and 1/4 tsp soda. Set this aside for 30 to 45 minutes.
Heat oil and drop small portions of the batter in hot oil. Fry until golden.