Punugulu is an easy tea time snack made with leftover idli batter.Seasonings are added to the idli batter and fried until nicely golden and crispy. While my mom used to make this at home, with all honesty, we never fixed a name for this dish. We used to call this as idli batter bonda or sometime just bonda. I however got acquainted with the name punugulu when I tasted it for the first time here in a local Indian store. And I came to know that this is a famous snack originating from my neighboring state of Andhra.
- Dosa Batter 2 cups
- Rice flour 1 – 2 tbsps
- Semolina 2 tbsps (semolina/cream of wheat)
- Onions 1/2, finely chopped
- Green chili paste 1 tsp or 2 finely chopped green chilies
- Cumin seeds 1/2 tsp
- Curry leaves 1 sprig, finely chopped
- Coriander leaves 2 tbsps, finely chopped
- Salt to taste
- Oil for deep frying
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Combine all the above ingredients except oil. Mix well. Leave aside for half an hour.
Heat oil for deep frying. Once the oil gets hot, reduce flame to medium. Place a tablespoon for batter into the hot oil. (You can use your hand instead of a spoon to drop small balls of the batter into the hot oil) Place 7-8 punugulu in the first batch. Do not crowd the vessel.
Turn the punugulu as they change color and cook till golden brown.
Remove onto absorbent paper. Serve with chutney of your choice.
- Add more rice flour if the batter is too thin. It should be a slightly thick batter.
- You can use fermented fresh dosa batter or 2-3 days old dosa batter which gives a nice sour flavor to the punugulu.