Punugulu is an easy tea time snack made with leftover idli dough. Seasonings are added to the idli dough and fried until golden brown and crisp. While my mom was doing this at home, in all honesty, we never set a name for this dish. We used to call this as idli bonda paste or sometimes just bonda. I did however know the name punugulu when I first tasted it here in a local Indian store. And I learned that this is a famous snack from my neighboring state of Andhra.
Ingredients Of Punugulu
- 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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Method Of Punugulu
- Combine all of the above ingredients except the oil. Mix well.
- Leave aside for half an hour. Heat the oil for frying. When the oil is hot, reduce the flame.
- Place a tablespoon of dough in the hot oil. (You can use your hand instead of a spoon to place small balls of dough in hot oil.)
- Place 7-8 punugulu in the first batch. Do not overload the vessel. Turn the punugulu as they change color and cook until they are golden.
- Remove on paper towels. Serve with chutney of your choice.
- Add more rice flour if the dough is too thin. It should be a slightly thick paste.
- You can use a fresh fermented dosa paste or a 2-3 day old dosa paste that gives punugulu a nice flavor.