Punugulu

Punugulu are one of the popular deep fried snacks or street foods from Andhra Pradesh  They are made with idli or dosa batter. Although they are mostly savored as a tea time snack, you can serve them for breakfast too. They are quick and easy to make if you have leftover idli or dosa batter. I made mine with leftover idli batter. Without further ado, lets look at the recipe:
Punugulu with peanut chutney
Ingredients:
Leftover idli/ dosa batter: 1 Cup
Sooji: 2 tbsp
Rice flour: 2 tbsp
Cumin seeds-1/2 tsp
Onion:1, chopped fine
Green chillies: 5 to 6
Cilantro: few sprigs
Baking soda:1/4 tsp
Salt: According to taste
Oil: for deep frying

Procedure:

1. Take all the ingredients in a bowl and mix.


2. Add water if needed. The consistency of the batter should not be too thick(Punugulu won't fry properly) or too thin (they will absorb lot of oil). It should be slightly thick like pakora batter. If it is too thin you can add more rice flour if needed or add water if it is too thick.

3. Heat oil for deep frying. Test a small portion of batter in the oil. Adjust the batter after you see the texture of the fried punugu. 


4. Wet your hands and drop small balls of batter into oil. 
5. Fry till they turn golden brown.

6. Serve with chutney of your choice. Enjoy!!!!





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