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Punugulu served with chutney on a white plate
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Punugulu With Dosa Batter - Punugulu Recipe

Punugulu with Idli dosa batter is a deep fried snack, a common street food in Andhra Pradesh, served with an assortment of chutneys. These crispy fritters are a wonderful snack during monsoon.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer
Cuisine: Indian
Servings: 4
Author: Padma Veeranki

Ingredients

  • 2 Cups Idli Dosa Batter
  • 1 Large Onion Roughly chopped
  • 2 Green Chilies Finely chopped
  • ½ Cup Coriander, finely chopped
  • Few Curry Leaves Finely chopped
  • ½ tsp Cumin Seeds
  • Salt to taste If required
  • 1 tbsp Rice flour
  • Required Oil to deep fry

Instructions

  • Take fermented idli dosa batter in a bowl.
  • To the batter add chopped onions, green chillies, coriander, curry leaves, cumin seeds and mix well.
  • I'm not adding salt since the batter already has salt in it. If required you can include salt depending on your batter.
  • To adjust consistence add rice flour or see "Tips and Tricks" in the above explanation.
  • Heat oil in a deep frying pan over high heat. Once oil is hot enough, reduce to medium heat.
  • Pinch out small amount of batter, shape the batter to any shape with your fingers and drop into oil or use a spoon to drop a tablespoon of batter.
  • Don't overcrowd the pan with punugulu.
  • Keep turning all sides while frying for even cooking and browning.
  • 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 hot Punugulu with your favourite chutney

Recipe Video

Notes

  • Adjust spice levels with green chillies.
  • You can prepare Punugulu with fresh or fermented idli dosa batter, dosa batter or idli batter.
  • You can also add 1 tbsp semolina/rava/suji to the batter. This gives a crisp to the punugulu. In this case leave the batter aside for half an hour and proceed with the same above mentioned process.
  • Another variation to this- You can even add soaked and drained sago and split bengal gram (1/4 cup both combined) to the batter and and make punugulu. Soak them for at least 2 hours.
  • You can also include spinach or any greens of your choice.