punugulu recipe | how to make andhra punugulu with idli dosa batter
Punugulu is a breakfast dish or it can be had as a snack any time of day as well. This recipe is made with left over dosa batter instead of preparing the batter from scratch.
Course Breakfast, Snack
Cuisine Indian, south indian
Keyword dosa batter, leftover dosa batter, punugulu, tea time snack
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 3people
Calories 450kcal
Author Sowji'sKitchen
Ingredients
2cupsdosa batter fermented
1tbspRava / semolina / suji
1tbsprice flour
1/4cuponionfinely chopped
1tspgreen chili paste
2tbspcoriander leaveschopped
curry leaves
1tspCumin powder
saltas needed
oilfor deep frying
Instructions
In a large mixing bowl take 2 cups of leftover fermented dosa batter .
Add 1/4 cup onion, 1 green chilli paste, 2 tbsp coriander, few curry leaves, 1 tsp cumin powder or cumin seeds, and ½ tsp salt.
mix well making sure everything is combined well.
Add 1 tbsp rava, 1 tbsp rice flour and mix well.
Add more rice flour if required to get thick batter.
Now dip your hand in water, and make lemon sized balls.
Drop them into hot oil one at a time.
Adjust the heat to lower to medium and stir occasionally as necessary.
Fry the punugulu until they turn golden brown and crispy.
Place the punugulu on kitchen towel to absorb any excess oil.
Serve punugulu with coconut chutney or peanut chutney or andhra spicy gun powder.
Notes
You can use fresh or leftover dosa batter to prepare punugulu. But they taste absolutely delicious with fermented batter.
Skip adding salt if you have already added it to the batter.