Punugulu recipe is a easy breakfast or snack from Andra cuisine and it is made with rice and urad dal batter. You can easily make punugulu with left over idli batter though. This crispy fried snack tastes best with chutney. Here is how to make punugulu recipe with step by step photos using sour or leftover idli batter.
What Is Punugulu?
Punukulu or punugulu is a popular Andra street food and it is similar to paniyaram from Tamilnadu. Basically punugulu are popular beach side snack in Andra and it is served with chutney.
There are many varieties of punugulu recipe like maida punugulu, rava punugulau, pergugu punugulu. Also some recipes just use urad dal batter like ulundu bonda or medu vada. Here I have used left over idli batter to make punugulu.
This is a very delicious snack that tastes wonderful when served hot. Even your kids will love this as it crispy and easy to hold and eat.
Serve punugulu piping hot with spicy chutney and chai. Perfect for monsoon evenings.
How To Make Batter For Punugulu Recipe
The traditional punugulu batter is made by grinding soaked urad dal and rice together.
I mostly make punukulu with idli batter only. At times I grind fresh batter for punugulu with 1 cup rice and 1/3 cup urad dal. I also add 1/2 teaspoon methi seeds for fluffiness.
The batter consistency should be perfect for punugulu that is crispy outside with soft and light interior texture.
If you are grinding fresh batter for punukulu make sure the consistency is just like Idli batter.
Can We Fry Punugulu in Less Oil?
Traditionally punugulu is deep fried snack but you can easily fry them in less oil in two ways.
- Use an appe pan (similar to aebleskiver pan) just like I did- by using this pan you can fry punukuku with just a quick spary of oil in each hole. make sure to fry them in low flame though.
- Next method is to use a shallow frying pan or tadka pan. heat 2-3 tablespoons oil and fry one punugulu at a time again in low flame.
How To Make Punugulu Crispy?
For crispy punukulus you can add 2-3 teaspoons rava in the batter and mix well.
You can also add 2-3 teaspoons rice flour or corn flour.
Recipe Notes, Tips and Suggestions:
Slightly sour batter yields best flavored punugulu. Even if you grins fresh batter you can let it ferment for 3-4 hours before making the snack.
The consistency of batter is very important just like for medu vada. If the batter is very thick punugulu will be hard and uncooked from inside. Also if the batter is runny they will not hold shape and drink more oil.
If you are deep frying punukulu make sure the oil is hot but not smoking. Deep fry in medium flame until they turn golden and crispy.
More snack Recipes:
How To Make Punugulu Recipe Step by Step
1. Take idli batter in a mixing bowl. Whisk it very well. Add rava and mix well. Add 2 tablespoons rice flour if the batter is very thick.
2. Now add all the other ingredients except oil. I added grated carrots but it is optional.
3. Heat a paniyarakal and grease the moulds with few drops of oil. Spoon in the prepared batter.
4. Flip after few minutes and cook till golden brown. Serve punugulu hot with chutney.
Punugulu Recipe Card
punugulu recipe with idli batter | Easy punugulu recipe
1 CUP = 250 ml
- 1 1/2 cups idli batter
- 2 tablespoons rava
- 2 tablespoons rice flour optional
- 1 onion finely chopped
- 2 tablespoons cilantro leaves chopped
- crushed ginger- green chilies
- Take idli batter in a mixing bowl. Whisk it very well. Add rava and mix well. Add 2 tablespoons rice flour if the batter is very thick.
- next add all the other ingredients except oil. I added grated carrots but it is optional.
- Heat a paniyarakal and grease the moulds with few drops of oil. Spoon in the prepared batter.
- Flip after few minutes and cook till golden brown. Serve punugulu hot with chutney.
2. You can add some coconut pieces too