Punugulu

Name: Punugulu
Total time: 900 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup Idli Batter (leftover can also be used); 1 onion finely chopped; 6 curry leaves finely chopped; 1 teaspoon suji/rava; 2 teaspoon rice flour; 1 pinch Baking soda; 2 pinch Asafoetida; 1/4 teaspoon red chilli powder; 1/2 teaspoon Jeera/cumin seeds; 1 tablespoon Coriander leaves finely chopped; 1/2 teaspoon sambar powder; 1/4 teaspoon salt or to taste (as idli batter has some salt content); 1 cup Oil - for frying

Sanchita Mittal @sm_thechef

Delhi

#RC #Andhra
Punugulu is an easy and quick tea time snack in Andhra Pradesh which is made with leftover idli batter. Seasonings are added to the idli batter and fried until nicely golden and crispy.
Best served with coconut chutney and tea

Sanchita Mittal @sm_thechef

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Ingredients

15 minutes

6 servings

1 cupIdli Batter (leftover can also be used)
1onion finely chopped
6curry leaves finely chopped
1 teaspoonsuji/rava
2 teaspoonrice flour
1 pinchBaking soda
2 pinchAsafoetida
1/4 teaspoonred chilli powder
1/2 teaspoonJeera/cumin seeds
1 tablespoonCoriander leaves finely chopped
1/2 teaspoonsambar powder
1/4 teaspoonsalt or to taste (as idli batter has some salt content)
1 cupOil - for frying

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Steps

15 minutes

1

Take the idli batter in a mixing bowl and add all the other listed ingredients to the bowl, except the oil, mix well to form a lump free batter.
2

Heat oil in a wok for frying.
3

Now using your fingers take a small portion of the batter
4

Shape it into a rough ball and drop it gently in the hot oil.
5

Fry in batches of 5 or 6 on a medium flame until the punugulu is golden from all sides.
6

Take them out on an absorbent paper to remove excess oil.
7

Serve hot along with coconut - peanut chutney.
8

My tip - punugulu will taste best when the batter is a few days old and tastes slightly sour.