Mild, crispy, and deliciously spiced, this Punugulu recipe is a favourite method to make use of up any leftover or further idli batter. Make an enormous batch of those widespread deep fried fritters from Andhra Pradesh to your subsequent get-together and witness magic occur — these Punukulu will disappear earlier than your very eyes!
What are Punugulu
Punugulu (or punukulu) are a variation of Paniyaram which can be deep-fried as a substitute of cooking them within the appe pan. After all, you may make punugulu within the appe pan too, however then they’ll be like Paniyarams.
In case you have leftover Idli Batter or Dosa Batter, making punugulu is the right method to make use of it. It’s additionally a versatile recipe insofar as you may also make it with freshly floor idli batter, too.
In the event you like your fritters to have an nearly sourdough tang, then hold for the batter to for two to three days within the fridge earlier than utilizing it. Normally, I make these fritters on the second day. The primary day after the batter has fermented, I make idli or dosa.
Punugulu makes for a fast and straightforward snack you probably have the idli dosa batter prepared. You may serve it with any chutney. Normally, we choose consuming ours with Coconut Chutney or Peanut Chutney.
Substances & Substitutions
- Idli Batter – Or use dosa batter or uttapam batter.
- Rava (Semolina) – That is an non-obligatory addition that offers the fritters a stunning little bit of texture. In the event you don’t have any, it’s wonderful to omit it. Or add rice flour as a substitute.
- Onion – For candy allium complexity. Be at liberty to make use of purple, white, yellow, or candy onions, or swap in shallots as a substitute.
- Curry Leaves & Ginger – For heat. In a pinch, be happy to make use of dried curry leaves and dried, powdered ginger.
- Inexperienced Chillies – For a bit of warmth. Be at liberty to dial up the spice by including further, or make it milder by including much less or omitting it altogether.
- Coriander Leaves (Cilantro) – For a little bit of herbaceous brightness. Be at liberty to substitute your favourite tender herb like parsley as a substitute.
- Cumin Seeds – For heat. In a pinch, you possibly can swap in floor cumin as a substitute.
- Oil – That is for deep frying the punugulu, so you should definitely select a neutral-flavored oil with a excessive smoke level (e.g. vegetable oil, peanut oil, refined coconut oil, or ghee).
There are lots of variations you may make within the punugulu recipe, so customization is essential. Take into account:
- Including greens to the batter (e.g. finely chopped fenugreek or spinach or spring onion greens)
- Altering the spices and herbs as per your style.
- You may skip onions within the recipe if you happen to observe a Satvik food regimen.
- Make a easy model with solely cumin and inexperienced chilies.
- For crispier punugulu, I add wonderful rava (semolina) to the batter, however you possibly can even add rice flour.
How one can make Punugulu
1. Take 1 cup idli batter or dosa batter in a bowl. Let the batter come to room temperature you probably have refrigerated it. Under I’ve used idli batter.
Do test the consistency of the idli dosa batter. If its medium-thick, you do not want so as to add rava (semolina).
However whether it is on the thinner aspect, take into account including some rava or rice flour to thicken the batter. I’ve added 1 tablespoon of rava to the batter.
Nonetheless take into account to not add an excessive amount of as these could make the feel denser and more durable.
Quite the opposite if the batter is just too thick, you have to so as to add a couple of tablespoons of water or else the feel may be onerous and chewy.
2. Add the beneath listed components and blend very properly:
- 1 tablespoon of rava or suji (non-obligatory)
- ¼ cup finely chopped onions
- 1 teaspoon of chopped curry leaves
- 1 inch ginger (finely chopped)
- 1 or 2 inexperienced chilies (or ½ to 1 teaspoon, chopped)
- 2 to three teaspoons of chopped coriander leaves
- 1 teaspoon of cumin seeds
3. Warmth oil for deep frying in a kadai or pan.
4. Take a look at a small portion of the batter in medium sizzling oil. The skin needs to be crisp and the within needs to be tender and fluffy.
If the skin is just too crisp and absorbs quite a lot of oil and turns into flat, then add some extra rava or rice flour to the batter and blend very properly.
If the feel is tough or dense, then some extra water must be added to the batter.
5. When you get the fitting texture after frying your tester, then add spoonfuls of the batter in medium sizzling oil.
6. When the edges develop into pale golden and crisp, flip them over with a slotted spoon.
7. Proceed to fry them in medium sizzling oil turning them a couple of occasions for even browning.
8. Fry the punukulu until they develop into crisp and golden.
9. As soon as completed, then take away the punugulu with a slotted spoon and drain the surplus oil.
10. Maintain fried punugulu on kitchen towels to empty the surplus oil.
11. Serve Punugulu sizzling or heat as a tea-time snack or an after-school snack for teenagers. You may pair them with coconut chutney or peanut chutney or any chutney of your selection.
- Make certain to warmth your oil appropriately for deep frying. We’re aiming for a temperature of between 180 to 190 Celsius. If the oil is just too chilly, the batter will sink, the outside gained’t crisp up, and the fritters will get oil-logged. If the oil is just too sizzling, the punugulu will burn on the skin earlier than the inside has an opportunity to prepare dinner by means of.
- The punugulu batter shouldn’t be thick or skinny however have a medium (barely thick) consistency. If the batter is of the fitting consistency, you then don’t want so as to add both water or rava/rice flour.
- If the batter may be very thick, you possibly can add a couple of tablespoons of water.
- Whether it is skinny, then add a couple of tablespoons of rice flour or rava.
- Spice and Herb variations: Add your favourite herbs and spices to the batter. You may select from crushed black pepper, cumin seeds, inexperienced chillies, asafoetida (hing), curry leaves, ginger and coriander leaves. Be at liberty to skip onions if you don’t choose them. For small youngsters omit the inexperienced chillies.
Sadly, punugulu are a snack that actually must be eaten recent from the fryer. After a while, the outside will develop into tender and there’s no great way I do know of to crisp them again up. That stated, be happy to make the batter as much as 2 to three days forward of time!
Although the spices added are kind of the identical for each varieties of fritters, in Vada, the batter is produced from solely urad dal, so the ultimate style and texture is completely different. In punugulu, there’s extra rice and fewer urad dal, so the flavour, style of punugulu may be very completely different from the style of medu vada.
Extra Comparable South Indian Fried Snacks!
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Punugulu Recipe (Punukulu)
Punugulu (or Punukulu) are spiced, savory, crispy deep fried fritters produced from leftover or further idli batter or dosa batter that’s flavored with onions, inexperienced chillies, cumin seeds, ginger, curry leaves and coriander leaves. These are a fast to make snack from the Andhra delicacies and widespread there.
Prep Time 10 minutes
Cook dinner Time 20 minutes
Whole Time 30 minutes
Forestall your display from going darkish whereas making the recipe
Take 1 cup idli batter or dosa batter in a bowl. Let the batter come to room temperature, you probably have refrigerated it.
Add the rava (non-obligatory), chopped onions, curry leaves, inexperienced chillies, ginger, coriander leaves and cumin seeds.
Add salt if required. Combine very properly.
Warmth oil for deep frying in a kadai or pan. Take a look at a small portion of batter in medium sizzling oil and start frying it.
- As soon as completed, test the feel after cooling it a bit. The skin needs to be crisp and the within needs to be tender and fluffy. If the skin is just too crisp and absorbing quite a lot of oil, then add some extra rava or rice flour to the batter. If the feel is dense, then some extra water must be added to the batter.
- The punugulu batter shouldn’t be very thick or skinny, however have a barely thick consistency or be medium-thick. If the batter is of the fitting consistency, you then need not add both water or rava or rice flour.
If the batter may be very thick, you possibly can add a couple of tablespoons of water.
If its skinny, then add a couple of tablespoons of rice flour or rava.
When you get the fitting texture after frying the small portion of batter, then add spoonfuls of the batter in medium sizzling oil.
When the edges develop into pale golden and crisp, flip over every fritter.
Proceed to fry them in medium sizzling oil turning them a couple of occasions for even browning.
Fry them until they develop into crisp and golden.
Take away fried punugulu with a slotted spoon and drain extra oil.
Carry on kitchen towels to soak extra oil.
Serve Punugulu sizzling or heat with coconut chutney or peanut chutney or any most well-liked chutney.
- You may change the spices and herbs as per your style.
- Onions may be skipped if you don’t choose them.
- For small youngsters skip including inexperienced chillies.
- Use a excessive smoke level oil for deep frying.
- If the idli dosa batter may be very thick, add a couple of tablespoons of water. If it has medium or skinny consistency, add some rice flour or rava (suji). However take care to not add an excessive amount of as this may make the punukulu have a denser texture.
- Recipe may be simply scaled to double the servings.
Punugulu Recipe (Punukulu)
Quantity Per Serving
Energy 342 Energy from Fats 90
% Each day Worth*
Saturated Fats 1g6%
Polyunsaturated Fats 1g
Monounsaturated Fats 8g
Vitamin A 76IU2%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 21mg105%
Vitamin B6 0.1mg5%
Vitamin C 40mg48%
Vitamin E 4mg27%
Vitamin Ok 1µg1%
Vitamin B9 (Folate) 208µg52%
* P.c Each day Values are based mostly on a 2000 calorie food regimen.
This Punugulu recipe from the archives first printed in April 2016 has been up to date and republished on March 2023.