punugulu recipe, how to make punugulu recipe

punugulu recipe with step by step pics – punugulu are crisp fried snack from the andhra cuisine. these tasty fritters are made with idli batter or dosa batter and popular street food in some parts of andhra pradesh.

punugulu recipe

punugulu can be made with freshly ground idli batter or fermented idli dosa batter. if you like sour tasting fritters, then you can use idli batter which has become slightly sour or a 2 to 3 days old batter. usually i make these fritters on the second day.

punugulu or punukulu are a variation of the paniyaram, but just that they are fried instead of cooking them in the appe pan. of course you can make punugulu in the appe pan too, but the taste will be like paniyarams.

there are many variations you can make in the punugulu recipe – like adding greens to the batter or changing the spices & herbs as per your taste. you can even skip onions in the recipe. it can also be a simple version with only cumin and green chilies. for more crispness, i add fine rava (sooji) to the batter, but you can even add rice flour.

punugulu makes for a quick and easy snack, if you have the idli dosa batter ready. you can serve it with any chutney. usually we prefer with coconut chutney or peanut chutney.

how to make punugulu recipe

1. take 1 cup idli batter or dosa batter in a bowl. let the batter come to room temperature, if you have refrigerated it. here i have used idli batter.

making punugulu recipe

2. add 1 tbsp rava (optional), ¼ cup chopped onion, 1 tsp chopped curry leaves, ½ inch ginger (finely chopped), 1 or 2 green chilies (chopped), 2 to 3 tsp chopped coriander leaves and 1 tsp cumin seeds. mix very well.

how to make punugulu recipe

frying punugulu

3. heat oil for deep frying in a kadai or pan. test a small portion of batter in medium hot oil.

how to make punugulu recipe

4. the outside should be crisp and the inside should be soft and fluffy. if the outside is too crisp and absorbing a lot of oil and becomes flat, then add some more rava or rice flour. if the texture is dense, then some more water needs to be added to the batter. the punugulu batter should not be thick or thin, but have a slightly thick consistency. if the batter is of the right consistency, then you don’t need to add either water or rava/rice flour.

  • if the batter is very thick, you can add a few tablespoons of water.
  • if its thin, then add a few tablespoons of rice flour or rava.

how to make punugulu recipe

5. once you get the right texture after frying, then add spoonfuls of the batter in medium hot oil.

how to make punugulu recipe

6. when the sides becomes pale golden and crisp, turn over with a slotted spoon.

how to make punugulu recipe

7. continue to fry the punugulu in medium hot oil turning them a few times for even browning.

how to make punugulu recipe

8. fry them till they become crisp and golden.

how to make punugulu recipe

9. once done, then remove punugulu with a slotted spoon and drain excess oil.

how to make punugulu recipe

10. keep fried punugulu on kitchen towels to soak excess oil.

how to make punugulu recipe

11. serve punugulu hot or warm as a tea time snack or an after school snack for kids. you can pair them with coconut chutney or peanut chutney.

andhra punugulu recipe

few more snacks recipes for you!

punugulu recipe

5 from 1 vote
Author:Dassana Amit
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Course:snacks
Cuisine:andhra,south indian
Servings (change the number to scale):2 to 3
punugulu recipe
punugulu recipe from idli batter - spiced and crisp fritters made from idli dosa batter. quick snack from the andhra cuisine.

INGREDIENTS FOR punugulu recipe

(1 CUP = 250 ML)
  • 1 cup idli batter or dosa batter or uttapam batter
  • 1 tablespoon rava (sooji) - optional
  • 1 small onion, chopped or ¼ cup chopped onion
  • 5 to 6 curry leaves, chopped or 1 teaspoon chopped curry leaves (kadi patta)
  • ½ inch ginger, finely chopped (adrak)
  • 1 or 2 green chilies, chopped (hari mirch)
  • 2 to 3 teaspoon chopped coriander leaves (dhania patta)
  • 1 teaspoon cumin seeds (jeera)
  • salt as required (only to be added it you have not added salt to the batter before)
  • oil for deep frying

HOW TO MAKE punugulu recipe

preparation for punugulu recipe

  • take 1 cup idli batter or dosa batter in a bowl. let the batter come to room temperature, if you have refrigerated it.
  • add 1 tbsp rava (optional), 1 small onion, chopped or 1/4 cup chopped onion, 5 to 6 curry leaves, chopped or 1 tsp chopped curry leaves, 1/2 inch ginger, finely chopped , 1 or 2 green chilies, chopped, 2 to 3 tsp chopped coriander leaves and 1 tsp cumin seeds. 
  • add salt if required. mix very well.

frying punugulu

  • heat oil for deep frying in a kadai or pan. test a small portion of batter in medium hot oil.
  • the outside should be crisp and the inside should be soft and fluffy. if the outside is too crisp and absorbing a lot of oil, then add some more rava or rice flour. if the texture is dense, then some more water needs to be added to the batter. 
  • the punugulu batter should not be thick or thin, but have a slightly thick consistency. if the batter is of the right consistency, then you don't need to add either water or rava/rice flour.
  • if the batter is very thick, you can add a few tablespoons of water.
  • if its thin, then add a few tablespoons of rice flour or rava.
  • once you get the right texture after frying, then add spoonfuls of the batter in medium hot oil.
  • when the sides becomes pale golden and crisp, turn over.
  • continue to fry the punugulu in medium hot oil turning them a few times for even browning.
  • fry them till they become crisp and golden.
  • remove fried punugulu with a slotted spoon and drain excess oil.
  • keep on kitchen towels to soak excess oil.
  • serve punugulu hot or warm with coconut chutney or peanut chutney.

NOTES

  • you can change spices & herbs as per your taste.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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22 comments/reviews

  1. I love this idea! I used to make something similar for school lunches for my kids (now in their 20s). I would make balls of the potato masala, dip them in dosa batter, fry them and pack it with some coconut chutney to dip in when eating.

  2. Great breakfast in cold morning temperature is
    12°C
    In the plate hot punugulu with chatani
    And steaming tea
    Really Great
    Madan Nayak

  3. Ma’am I try recipes based on yours. I also try using other recipes. I blog based on my experience of the cooking
    . Should I send you the link

  4. How to keep them crispy for a longer time in case i want to make it and serve later. Should i double fry?5 stars

  5. Great recipe..came out very well..but i also added one tablespoon rice flour..thanks for the recipe?

  6. Its really nice going through your recipes… you ‘ve explained so well that any beginner can grasp it easily… thank you so much for sharing your knowledge in cooking… your blog has been my inspiration to cook… thank you so much again… love 🙂

  7. Used to eat a lot of these in my hyderabad hostel days…. but never knew the recipe…. thanks a lot. . ☺

  8. Yum!! Add a spoon full of grated coconut to the same batter -spice/ herb and we call thr fritters ‘Otta ‘ in our region of malabar , Kerala.

  9. Thank you so much for this recipe. I always endup in wasting a cup of batter after 2days..
    Not anymore ??

    • in vada, the batter is made from only urad dal, so the final taste and texture is different. in punugulu, rice is also added to make the batter. in fact its more rice and less urad dal, so the taste of punugulu is very different from the taste of medu vada. though the spices added are more or less the same.