Andhra Challa Punugulu Recipe | Punugulu With Dosa Batter and Maida | Punukulu
Andhra Challa Punugulu Recipe to prepare Punugulu (Punukulu), a deep fried snack, crispy from outside and soft from inside is a part of Andhra street food is served with a range of chutneys.
Calories: 400kcal
Ingredients
- 2 cups Dosa Batter
- Salt to taste
- 1/4 teaspoon Cooking Soda
- 2 Tablespoons Semolina
- 1 Cup Maida All Purpose Flour
- 3/4-1 Cup Yoghurt
- 1 teaspoon Cumin seeds
- 3-4 Green chillies finely chopped
- 1 sprig Curry leaves finely chopped
- 2 Tablespoons Coriander Leaves finely chopped
- Oil for deep frying
Instructions
- To the Dosa Batter, add salt and cooking soda. Mix well.
- Now, add semolina, maida (all purpose flour) and yoghurt.
- Add cumin seeds, finely chopped curry leaves, green chillies and coriander to the batter and mix well.
- If the consistency of the batter is too thick, add some more yoghurt or water and mix well. Check and adjust salt if needed. Close with a lid and set aside for 20 minutes.
- Heat oil in a deep frying pan over high heat. Once oil is hot enough, reduce to medium heat.
- Pinch out small amounts of batter with your fingers and drop into oil or use a spoon to drop a teaspoon of batter. Don’t overcrowd the pan with punugulu.
- Keep turning all sides while frying for even cooking and browning. Fry them till golden brown and remove them.
- Drain using a slotted spoon and transfer these to absorbent tissue to remove any excess oil.
- Repeat the frying step till the batter is done.
- Serve with your favourite chutney.
Recipe Video
Notes
- Adjust spice levels with green chillies.
- You can prepare Punugulu with fresh or fermented dosa batter or idli dosa batter.
- Adding semolina to the batter gives a crispy punugulu.
- We can also make the batter without adding maida.
- Prepare plain punugulu by adding only salt and cumin seeds to the batter.
- You can also add some pepper and coconut pieces to the batter for a variation.
- You can also include onions, spinach, any greens or shredded cabbage, carrots for additional nutritional values.
- If the batter turns runny, you can add few spoons of rice flour, but do not add too much, otherwise punugulu turn hard and rubbery.
- The key to delicious deep fried punugulu is making them less oily, yet crispy. This can be achieved only by making the batter in the right consistency. Check by making few fritters, if they are hard you need to add little water. if they are not crispy or they turn out oily and soggy, it means the batter is still runny.
- The prep time doesn't include the preparation of dosa batter.