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Wednesday, May 23, 2018

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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.

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.
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

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.

16 comments:

  1. vaishali sabnaniMay 23, 2018 at 11:18 PM

    I can understand when you say you gobbled down quite a few , these munches look super soft , would love to have some too .

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  2. Gayathri KumarMay 25, 2018 at 7:30 AM

    My mom used to make this often during our school days. You have made it perfect and looking at these beautiful punugulu, I am feeling quite nostalgic.

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  3. CookwithRenuMay 26, 2018 at 3:50 PM

    Wow never tried this one and a new dish with idli dosa batter... bookmarking it...

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  4. Varada's KitchenMay 26, 2018 at 4:14 PM

    Nice texture and they are so evenly browned. They look light and fluffy. Should make a perfect afternoon snack.

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  5. Priya SureshMay 27, 2018 at 10:28 AM

    Just prefect to munch with a cup of coffee or tea, how delicious and crispy those punugulu looks.. Well done Sandhiya.

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  6. Mayuri PatelMay 27, 2018 at 12:38 PM

    So tempting and soft. I'd made these sometime back for a theme on another group and I'd loved them. Time to make punugulu again.

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  7. Rafeeda ARMay 28, 2018 at 3:13 AM

    I have made these couple of times whenever I have little batter left. The girls don't even want the chutney, they finish it is off as and when I am draining from the oil... lovely clicks...

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  8. SrivalliMay 28, 2018 at 7:53 AM

    Those balls are looking so sinful Sandhiya..great snack to enjoy!

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  9. Harini RMay 29, 2018 at 3:30 PM

    Sinful snack for sure. I used to make punugulu with leftover batter but these days relying on the paniyaram pan for healthier version :)

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  10. Sowmya :)May 29, 2018 at 7:39 PM

    I end up using excess batter on the paniyaram pan but I can imagine how heavenly the deep fried version would be....an ideal tea companion for the upcoming monsoons! Yours have turned out the right colour and look so tempting..yum yum

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  11. MySpicyKitchenMay 30, 2018 at 9:08 AM

    Looks like lot of my comments went missing. Punugulu looks yum and a nice way to use up leftover idli dosa batter.

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  12. PavaniMay 30, 2018 at 3:44 PM

    Those punugulu look so crispy and absolutely delicious. Perfect as breakfast or as a snack.

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  13. farah saleemJune 1, 2018 at 10:09 AM

    very similar to the appams made in tamilnadu. except that u deep fried it ............i love these...........

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  14. Chef MireilleJune 6, 2018 at 12:46 PM

    these look so nice light and airy

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  15. cookingwithsapanaJune 8, 2018 at 3:53 PM

    Punugulu looks like a tasty and inviting snack and it must have tasted very delicious.

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  16. preeti gargAugust 7, 2018 at 7:45 AM

    Tasty and inviting snack.. perfect for lunchbox.

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