Punugulu

Name: Punugulu
Cuisine: Indian
Ingredients: For Punugulu-; 2 cups Idli or dosa batter; 2 tbsp rawa/ sooji/ semolina; 1 tsp salt (incase you have not added it to the batter earlier); 1 onion finely chopped; 1-2 green chilies finely chopped; 1 tsp cumin seeds/ jeera; as required Oil to deep fry; as needed Water; For coconut chutney-; 1 cup grated Coconut; 1 inch Ginger peeled and roughly chopped; 2 tbsp Roasted chana dal; 1-2 (optional) Green chilli; 1/2 tsp Salt or to taste; For Tempering of the chutney-; 1 tbsp Oil; 1/2 tsp Mustard seeds; 10-12 Curry leaves

Swati @swati_17

Chandigarh/ Gurgaon, India

#ldcravings1
Street food from Andhra
Punugulu are crispy, deep fried dumplings of Idli or Dosa batter. They are a very popular street food in the Coastal regions of Andhra and also famous in old Hyderabad. Normally they are made with Idli batter which is a little sour, so I make it the next day of preparing the batter, so it’s usually the left over Idli batter. Traditionally it is served with peanut chutney, coconut chutney or pachadi. It makes for an amazing breakfast or evening snack. Combine it with tea or coffee and you are in heaven. Normally chopped onions, green chilies and cumin seeds are added to the batter. However it is totally up-to you what you want to add to the batter? You can add grated ginger and vegetables like carrots and beans. Herbs like green coriander and curry leaves. Or if you have fussy kids just leave it plain and simple.

Swati @swati_17

Chandigarh/ Gurgaon, India

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Ingredients

For Punugulu-
2 cupsIdli or dosa batter
2 tbsprawa/ sooji/ semolina
1 tspsalt (incase you have not added it to the batter earlier)
1onion finely chopped
1-2green chilies finely chopped
1 tspcumin seeds/ jeera
as requiredOil to deep fry
as neededWater
Forcoconut chutney-
1 cupgrated Coconut
1 inchGinger peeled and roughly chopped
2 tbspRoasted chana dal
1-2(optional) Green chilli
1/2 tspSalt or to taste
ForTempering of the chutney-
1 tbspOil
1/2 tspMustard seeds
10-12Curry leaves

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Steps

1

For the chutney-
Add all the ingredients for the chutney to a grinder jar and grinder to a smooth paste using some water.
For the tempering, heat oil in a terming pan. Add the mustard seeds and curry leaves.
Let it splutter. Add the tempering to the chutney.
2

For the Punugulu
Heat oil in a kadhai for deep frying.
3

In a big bowl add the Idli/dosa batter, rawa, salt, onion, green chilies and cumin seeds. Mix well. The batter should be of a consistency that is thicker than pouring consistency. Add water if it’s really thick.
4

Drop small quantities of the batter (a tsp full) in the hot oil. Fry till golden brown and crisp.
5

Serve with coconut chutney and a cup of tea/ coffee.

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Swati @swati_17

on April 26, 2020 06:29

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati