Punugulu with idly or dosa batter | Andhra punugulu recipe | Tea Time Snack

Punugulu, a delicious snack made with the idli/dosa batter and also it's one of the common street foods in the coastal region of the state, Andhra. 

It is made from the leftover or fresh idli/dosa batter. This is one of my favorite tea time snacks and often prepared over weekend chai time. It's so addictive and seriously can't stop eating whenever I make it, so nowadays, I prepare only a small quantity to avoid too much gulping :-)  

It was so delicious, crispy on the outside and soft inside, more like our vadai but with slight differences in taste & texture. It's a perfect tea time snack and if you have thick dosa batter at home, it can be prepared in minutes.

Adding rava gives the crispy texture to the punugulu, but at the same time, don't tempt to add more, it makes the punugulu hard on the outside. Now let's check out the recipe.

Related : How to make Potato Bonda

Punugulu

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Snacks/Street Food | Recipe Cuisine: Indian
Punugulu, Tea time snacks, Punugulu with dosa batter, punugulu with idli batter Punugulu, a famous snack from Andhra and also the most common street food in the coastal region of the state, Andhra.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Idli/Dosa Batter - 1 cup
Rava - 1 tbsp
Rice flour - 1 & 1/2 tbsp
Salt - to taste
Onion - 1/4 cup(finely chopped)
Green chili - 1 (finely chopped)
Baking soda - a pinch
Curry leave - few
Oil - for deep frying.

* if you're making this for the first time, check out the notes at the end 

Procedure

Take the dosa batter(the batter should be thick, you can't make this with thin batter) in a bowl, add rava,rice flour, baking soda, salt,onion & curry leaves, mix it well.

Heat the oil for deep frying, before taking the batter with the hands, dip your hands in a bowl of water.

And then take the batter and add into the hot flame, cook it in medium flame.

With a min, the punugulu floats on top, gently flip them on other side and cook till it becomes golden brown on all sides,remove from the oil and place it on tissue paper.

Serve it with chutney & hot tea.

Related : How to make Coconut Chutney

Related : More Snacks and Chaat items

Notes:

• The batter should be thick, otherwise it absorbs a lot of oil.
• After add the all ingredients, still the batter is not thick, add a extra tbsp of rice flour.
• Green chili is optional, you can skip that too.
• Baking soda helps to give the soft inside.
• Rava gives more crispiness to the punugulu.