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Punugulu With Idli Dosa Batter

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 Time20 mins
Total Time25 mins
Course: Appetizer
Cuisine: Indian
Servings: 3 to 4
Author: Padma

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 teaspoon cumin seeds
  • Salt to taste If required
  • 1 Tablespoon of Rice flour or see "Tips and Tricks" above.
  • 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

Notes

1. Adjust spice levels with green chillies.
2. You can prepare Punugulu with fresh or fermented idli dosa batter.
3. You can add semolina to the batter, which 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.
4. 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.
5. You can also include spinach or any greens of your choice.